SCATTERED SUSHI WITH FIVE COLORS

Steps:

• Rice: Place the rice and water in a pot and let soak at least 1 hour.
• (Overnight is okay.) Bring to a boil, cover, lower the heat and simmer 15 minutes.
• Turn off the heat and let sit 10 minutes.
• In a small saucepan, combine the rice vinegar with the salt and sugar or honey.
• Bring to a boil, then remove from the heat.
• Let cool before using.
• (This step can be done the day before; if you are short on time, however, simply stir the ingredients to dissolve the salt and sugar.) Transfer the hot rice from the pot to a large bowl.
• With a large spoon, mix the rice as you pour in the cold vinegar mixture a little at a time.
• (It is important that the cold vinegar be poured over hot rice, or the vinegar will not be properly absorbed.) Keep the rice covered while you finish the recipe.
• Mushrooms: Combine all the ingredients in a skillet and simmer over low heat 15 minutes.
• Drain.
• Carrots: Combine all the ingredients in a saucepan over medium heat and cook briefly until tender.
• Drain.
• Tofu: Heat all the ingredients in a skillet over medium heat until the tofu absorbs the flavors and turns yellow.
• Nori: Briefly pass each nori sheet over an open gas flame or electric burner until crisp.
• With a pair of scissors, cut each sheet in half, then stack the sheets together.
• Shred with scissors.
• To Assemble: Place the rice in a large serving dish or on a platter.
• Arrange the mushrooms, carrots, peas and tofu on top of the rice in separate piles.
• Mound the nori in the middle.
• At serving time, toss together all ingredients.
• Variation: For more colors, add sliced radishes, pickled ginger and wasabi (hot mustard).