Festive Tossed Sushi

Name: Festive Tossed Sushi
Cuisine: Japanese
Ingredients: ⅓ cup gari (sweet pickled ginger), cut into julienne strips; 2 whole sheets nori, cut with scissors into needle-thin 2-inch-long julienne strips; ⅓ cup walnuts, toasted and roughly chopped; ⅓ cup gari (sweet pickled ginger), cut into julienne strips; 2 whole sheets nori, cut with scissors into needle-thin 2-inch-long julienne strips; 8 strips simmered kanpyo gourd, minced; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 6 cakes simmered koya-dofu (freeze-dried tofu), cut into ½-inch cubes; 6 simmered shiitake mushrooms (3 ounces), minced; 2 cups freshly shelled green peas or frozen green peas; 1 large fresh lotus root (about ¼ pound); 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 2 cups freshly shelled green peas or frozen green peas; 2 tablespoons sugar; ½ teaspoon salt; ½ cup komezu (rice vinegar); ½ cup komezu (rice vinegar); ½ small carrot, cut into 1½-inch-long julienne strips (about ⅔ cup); ½ small carrot, cut into 1½-inch-long julienne strips (about ⅔ cup)

Gomoku chirashi

Preparation info

Makes
4
small or 4 large sushi bowl servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

One of the most popular tossed sushi is gomoku chirashi (gomoku means “random, various kinds of things”). For this dish, we add and toss whatever we have available and choose to eat with our sushi rice. Of course, this being Japan, there are rules governing the limits of “whatever.” My mother’s version is a very traditional one—sushi rice tossed with cooked shiitake mushrooms, kanpyo gourd, carrot, lotus root, and omelet. It is all presented on a large communal p

Ingredients

Asia
Japan
Main course
Gluten-free
Vegan

Ingredients

Method