Assorted Vegetarian Sushi

Name: Assorted Vegetarian Sushi (Gomoku-zushi )
Yield: Serves 6–8.
Cuisine: Japan
Ingredients: 2½ cups raw rice; ⅓ cup béni shoga (red pickled ginger) cut in julienne strips; ¼ pound fresh string beans; ½ cup gobō (burdock root) or boiled bamboo shoots cut in julienne strips; 2–3 eggs, prepared 1 at a time according to recipe for Thin Sweet Omelet; ½ cup gobō (burdock root) or boiled bamboo shoots cut in julienne strips; ½ cup gobō (burdock root) or boiled bamboo shoots cut in julienne strips; ½ cup carrot cut in julienne strips; ½ cup carrot cut in julienne strips; 5 large dried shiitake (black Oriental mushrooms), soaked in warm water for 20 minutes, then sliced in julienne strips; 5 large dried shiitake (black Oriental mushrooms), soaked in warm water for 20 minutes, then sliced in julienne strips; 5 large dried shiitake (black Oriental mushrooms), soaked in warm water for 20 minutes, then sliced in julienne strips; 5 large dried shiitake (black Oriental mushrooms), soaked in warm water for 20 minutes, then sliced in julienne strips; Scant 3 cups water; ⅓ cup sushi su (seasoned vinegar)

Gomoku-zushi

Preparation info

Serves
6–8
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

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.

Ingredients

2½ cups raw rice
Scant 3 cups water
⅓ cup

Asia
Japan
Main course
Vegetarian
Gluten-free

Method

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 w