This makes a very impressive main course at a luncheon or dinner. Like crab sushi, all the many little things that go into this dish can be prepared hours or even days in advance. Assemble just before your company arrives—or even better, before their very eyes.
Follow instructions in the preceding recipe for making rice.
Cook the strips of mushroom, carrot and burdock or bamboo shoots according to the recipe for simmered vegetables, then toss into the seasoned rice and gently mix for even distribution. Mound the rice on a large serving platter.
Decorate one-quarter of the surface with slices of well-drained Sweet and Sour Lotus Root. Slice the omelet into thin ribbons approximately
Cook the string beans in boiling salted water until barely tender (3–4 minutes). Drain the beans and plunge them into cold water to stop the cooking process. Drain again, pat, and slice on the diagonal into julienne strips. Just before serving decorate the final quarter of the platter with them. Prolonged contact with vinegared rice will turn the green beans an unattractive brown. Serve at room temperature. Leftovers may be loosely covered and kept in a cool spot for one day. Do not refrigerate the sushi.
© 1986 Elizabeth Andoh. All rights reserved.