Western Vegetarian Summer Tossed Sushi

Name: Western Vegetarian Summer Tossed Sushi
Cuisine: Japanese
Ingredients: 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 1 teaspoon honey; 1 tablespoon lemon juice or vinegar; 1 tablespoon lemon juice or vinegar; ¼ teaspoon salt; ¼ pound sharp cheddar cheese, cut into ¼-inch cubes; 1 to 2 tablespoons minced, cured, and pitted black olives; 1 to 2 tablespoons minced, cured, and pitted black olives; ¼ cup julienned basil leaves; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; ¼ pound fresh or frozen green peas (1 cup); ¼ pound fresh or frozen green peas (1 cup); ½ green bell pepper, cut into ¼-inch cubes (about 1 cup); ½ red bell pepper, cut into ¼-inch cubes (about 1 cup); 1 medium ear of corn, briefly grilled, kernels removed from the cob; 2 seeded Kirby cucumbers, cut into ¼-inch cubes (about 1 cup); ½ firm avocado, halved, pitted, peeled, and diced into ¼-inch cubes; 1 medium ear of corn, briefly grilled, kernels removed from the cob; Olive oil; 1 small American eggplant

Seiyo-fu 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

This is a more Western version of my mother’s traditional gomoku chirashi. The ingredients are all familiar—bell peppers, corn, cucumber, green peas, eggplant, and avocado—and easy to prepare. This dish will also help you understand how to select and assemble various ingredients to produce your own version, using what is locally available in each season. See

Ingredients

Asia
Americas
Japan
United States
Main course
Vegetarian
Gluten-free
Summer

Ingredients

Method