VEGETARIAN CHIRASHI SUSHI

This traditional home-style way of making sushi doesn’t involve rolling or shaping. Chirashi, or “scattered,” sushi is similar to a sushi salad with most of the ingredients tossed in and the rest scattered on top. Make it your own by using any seasonal vegetables, grilled tofu or non-vegetarian ingredients like smoked salmon, shrimp or crab.

2 cups sushi rice (short grain Japanese rice) 2 ²⁄³ cups cold water 1/2 cup seasoned rice vinegar 2 eggs 1 tsp sugar (optional) vegetable oil 1 cup fresh or frozen peas 1 cup corn cut from the cob (one or two ears) 1 carrot, grated 12 snow peas, trimmed 2 tbsp drained, chopped pickled ginger 2 green onions, thinly sliced 2 tbsp chopped fresh cilantro (optional) 1 sheet toasted nori, diced 1 tbsp toasted sesame seeds

1. Rinse rice with cold water until the water runs clear. Drain well. Place rice and 2 ²⁄³ cups cold water in medium-large saucepan. Cover and bring to a boil. Boil one minute. Reduce heat to low and cook 10 minutes. Remove from heat and let rest, covered, 10 minutes. ( Try not to peek.) Transfer rice to a large mixing bowl. Toss rice as you sprinkle it with vinegar.

2. While rice is cooking (or ahead of time), beat eggs with sugar in a small bowl. Rub a non-stick pan with oil and heat. Add half egg mixture and swish eggs around pan. Cook on medium until top is dry, flip and cook second side a few seconds. Eggs should be yellow, not browned. Turn eggs out on cutting board. Repeat with remaining egg mixture. Slice eggs into thin strips.

3. Meanwhile cook peas, corn, carrots and snow peas in a large pot of boiling salted water for one minute. Drain and chill vegetables in ice water. Drain and dry on paper towels. Slice snow peas thinly on the diagonal.

4. Add 3/4 of the vegetables to the rice along with 3/4 of the pickled ginger, green onions, cilantro, nori and sesame seeds.

5. Arrange rice in a mound on a platter or in a serving bowl and scatter remaining ingredients on top. Scatter shredded eggs all over.

Makes 4 to 6 servings.