Chirashi Sushi

The first of my no (or only kinda) cook(ed) dinners, Scattered Sushi.




We weren't too terribly authentic with this one, skipping a bunch of mushrooms and the konbu, but it was still pretty good.

Sushi rice, mixed with some age and carrot, julliened and boiled with mirin, sugar and soy sauce. Some chopped egg crepes, avocado, and strips of nori finished it.

We really liked this! Light, but filling. And I didn't spend a whole lot of time by the stove. I even cheated by using the rice cooker.

If we make this again, I think I'll actually make tamago, instead of plain egg crepes. That part was a little boring.

And isn't it pretty?