Mosaic Sushi モザイク寿司

3½ cups cooked Japanese short-grain rice (2 rice cooker cups (180 ml x 2 = 360 ml or 300 g) of uncooked Japanese short-grain rice yield 3½ US cups (660 g) of cooked rice)

4 Tbsp rice vinegar (unseasoned)

2 Tbsp sugar

1 tsp Diamond Crystal kosher salt

toasted white sesame seeds

subheading: For the Toppings (use this as an example; feel free to choose your own):

3 slices sashimi-grade salmon

3 slices sashimi-grade tuna (I used otoro)

6 pieces sashimi-grade shrimp (amaebi)

2 pieces cooked shrimp

1 piece sashimi-grade scallop

2 pieces cooked surf clam (hokkigai)

4 Tbsp Ikura (save some for the garnish)

1 Tamagoyaki (Sweet Rolled Omelette) (only need a few thin slices)

1 Japanese or Persian cucumber (only need a few slices)

2 snap peas

1 red radish (thinly sliced)

2 Tbsp green peas (blanched)

subheading: For the Garnishes (optional):

1 okra (blanched; only need a slice or two)

1 slice lemon

Directions at justonecookbook.com

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