Scattered Sushi

Scattered sushi is one of the easiest ways to prepare sushi at home. Think of it as a kind of deconstructed version of something you might be familiar with – the sushi roll.

Another way to interpret this dish is as a sushi rice bowl. When considered in this manner, it plays close to one of the earliest versions of sushi – fermented rice served with fish. Of course, today, there are so many ways of making it that it is now more of a state of mood than following a particular recipe. The vinegared rice remains a critical element, but beyond that detail, the accompaniments are up to whoever makes the bowl.

In my plant-based world, I like to combine seasonal vegetables prepared in various ways that create contrasting flavors and textures. I combine raw, quickly blanched, pickled and fermented vegetables. I also like adding a touch of seaweed, mushrooms and sliced green onions, along with a sauce that enhances, rather than overwhelms, the dish. My goal is to create a dish with different tastes and textures in every bite.

Because of its versatility and simplicity, scattered sushi is ideal for serving as lunch, a light dinner, a picnic fair, and even a bite on the road while traveling. The rice and all of the toppings can be prepared hours in advance.

For the best results, avoid refrigerating any of the prepared components.

Difficulty: simple
Yield: makes about 4 servings