Japanese-Indian Fusion Chirashizushi (scattered sushi)
2 Cups sushi rice (I use Kokuho Rose)
2 cups water [u]Toppings[/u]:
1 corn on the cob
1 whole zucchini [u]Sushi Vinegar[/u]:
1/3 cup rice vinegar
3 tablespoons sugar
1 teaspoon salt [u]Chaunk[/u]:
2 tablespoons olive oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon rosemary
pinch black mustard seeds
half a small-medium sized shallot , minced
1/2 red bell pepper, sliced
1. Sushi Rice: In a pot, wash rice in several changes of water, then soak rice in the same amount of water for at least 15 minutes. Cover and heat over high heat until it starts to boil, then turn it down to low and simmer covered for 15 minutes. Take it off the heat, still covered, and let it sit for 10 to 20 minutes.
2. Toppings: While the rice is sitting, steam your corn for 10 minutes. Once the timer is down to 7 minutes, add your zucchini to steam. Once they have steamed thoroughly, take them out and let sit for a few minutes until they are cool enough to handle, but still warm.
3. Sushi Vinegar: In a bowl, combine the vinegar, sugar, and salt; stir until the sugar dissolves. Dampen the rice with a wooden spatula and transfer into a plastic or wooden bowl (DON'T USE METAL); lightly toss the rice around with the spatula. Gently pour the vinegar over the spatula and rice and lightly mix while fanning the rice. (I just use a blow dryer on low/cool setting.) Cover bowl with a slightly damp kitchen towel if it is going to sit for a few minutes for whatever reason.
4. Chaunk: Add olive oil to skillet on medium-high heat. Once hot, add in a couple of cumin seeds. If the seeds start to pop, throw in the cumin seeds, fennel seeds, rosemary, and black mustard seeds. After about 30 seconds, add in the shallot and cook for a minute or so, stirring frequently. Turn the heat down to low-medium and add in the bell pepper. Cook until the pepper is slightly soft.
5. Take chaunk off heat and put in a bowl. Slice corn off the cob and add to the chaunk and mix. Slice zucchini into thin rounds. Put some rice in a bowl, add your zucchini, and chaunk. Now, go stuff your face.
Note: I wrote steps 1 to 4 individually for ease, but if you prepare the veggies and chaunk while the rice is cooking then everything will take no more than half an hour. You can save leftover rice in the fridge for a stir-fry or sushi rolls or make onigiri.
Source of recipe: I was quite hungry for breakfast/lunch, but not for the typical cereal and milk or pancakes. So I decided to make a bowl of Japanese rice, and I went from there.