Assorted Vegetarian Sushi


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.


  • cups raw rice
  • Scant 3 cups water
  • cup sushi su (seasoned vinegar)
  • 5 large dried shiitake (black Oriental mushrooms), soaked in warm water for 20 minutes, then sliced in julienne strips
  • ½ cup carrot cut in julienne strips
  • ½ cup gobō (burdock root) or boiled bamboo shoots cut in julienne strips
  • 20–25 slices Sweet and Sour Lotus Root, made according to recipe
  • 2–3 eggs, prepared 1 at a time according to recipe for Thin Sweet Omelet
  • cup béni shoga (red pickled ginger) cut in julienne strips
  • ¼ pound fresh string beans


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 inch wide and 1½–2 inches long, and scatter them over another quarter of the surface of the rice. Decorate yet another quarter of the surface with the red pickled ginger.

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.