Mosaic Sushi

This colorful Mosaic Sushi features sashimi, tamagoyaki rolled omelette, and vegetables arranged in a checkerboard pattern over sushi rice. It’s a feast for the senses! Despite its exquisite presentation, anyone can make it at home. In my recipe, I’ll teach you an easy method to prepare this modern take on sushi that’s sure to impress. (Vegetarian/vegan-friendly toppings are included.)

Ingredients:

For the Sushi Rice

• 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 kosher or sea salt (I use Diamond Crystal; use half for table salt)

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)

For the Garnishes (optional)

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