Pretty Picture Sushi

Name: Pretty Picture Sushi
Cuisine: Japanese
Ingredients: 1 whole sheet nori (laver), cut into 2-inch-long julienne strips; 6 cups (lightly packed) prepared sushi rice; tsuke-joyu (sushi dipping sauce); tsuke-joyu (sushi dipping sauce); 1 whole sheet nori (laver), cut into 2-inch-long julienne strips; 1 whole sheet nori (laver), cut into 2-inch-long julienne strips; ½ cup sakana no oboro (sweet fish flakes); ½ cup sakana no oboro (sweet fish flakes); 8 simmered shiitake mushrooms, sliced thin; ⅓ cup gari (sweet pickled ginger), minced; ⅓ cup gari (sweet pickled ginger), minced; 4 large scallops for cooking, cut into 2 disks crosswise; 8 large shrimp (21 to 30 count per pound) in their shells; 8 large shrimp (21 to 30 count per pound) in their shells; ½ cup freshly shelled green peas or frozen peas; ½ cup freshly shelled green peas or frozen peas

Watashi no chirashi

Preparation info

Makes
4
sushi

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

The easiest sushi to prepare is chirashi-zushi, decorated sushi. Spoon a mound of sushi rice into a cereal bowl, flattening the top, and decorate it with whatever ingredients your child fancies. In this recipe, the toppings are cooked fish and shellfish, in contrast to the adult version with raw fish.

Ingredients

½ cup freshly shelled green peas or frozen peas
8 large shrimp (21 to 30 count per pound) in their shells

Method

Bring a medium pot of lightly salted water to a boil, add the green peas, and cook for 1 minute. With a slotted spoon, transfer them to a small bowl. Drop in the shrimp in their shells and cook, over medium heat, for 2 to 3 minutes. With a slotted spoon, transfer them to a colander and cool. Peel and devein the shrimp, then cut them into 1-inch cubes. Drop in the scallops and cook for 2 minutes