Chirashizushi (Japanese Scattered Sushi Bowl)

Instructions

1. Rinse the rice until the water runs nearly clear, soak for 30 minutes and drain. Put it in a pot with the 480 ml of water, cover and bring to a boil over medium-high heat. Reduce to the lowest heat and cook 12 minutes, then rest off the heat for 10 minutes.
2. Soak the shiitake in the warm water for 30 minutes. Squeeze them out, keeping the liquid, then trim the stems and slice the caps thinly.
3. Simmer the shiitake and carrot with the soy sauce, mirin, sugar and 150 ml (2/3 cup) of the soaking liquid for 12 to 15 minutes, until nearly dry. Let cool.
4. Warm the vinegar, sugar and salt until dissolved. Spread the hot rice in a wide shallow bowl, pour the vinegar over and fold with cutting strokes of a paddle while fanning, until glossy and cooled to room temperature.
5. Fold the shiitake mixture and sesame seeds into the rice. Cover with a damp cloth.
6. Beat the eggs with the sugar and salt. Fry 3 thin crepes in a lightly oiled non-stick pan over medium-low heat, about 1 minute each side. Cool, roll up and slice into thin ribbons.
7. Boil the shrimp in salted water for 2 minutes until pink, then halve lengthwise. Blanch the snow peas for 30 seconds and slice them thinly.
8. Mound the rice in 4 bowls. Top with egg ribbons, shrimp, snow peas, nori and the raw fish if using. Serve at room temperature.

Tips

• Raw fish needs care. Buy fish sold for raw eating, keep it refrigerated until the moment of serving, eat it within a few hours, and leave it out for young children, pregnant women, older adults and anyone with a weak immune system.
• No dried shiitake? Use 150 g (5 oz) of fresh shiitake simmered in 150 ml (2/3 cup) of water. Thinly sliced lotus root or bamboo shoots, simmered with the carrot, add a pleasant crunch.