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1
Rice: Place the rice and water in a pot and let soak at least 1 hour.
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2
(Overnight is okay.) Bring to a boil, cover, lower the heat and simmer 15 minutes.
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3
Turn off the heat and let sit 10 minutes.
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4
In a small saucepan, combine the rice vinegar with the salt and sugar or honey.
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5
Bring to a boil, then remove from the heat.
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6
Let cool before using.
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7
(This step can be done the day before; if you are short on time, however, simply stir the ingredients to dissolve the salt and sugar.) Transfer the hot rice from the pot to a large bowl.
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8
With a large spoon, mix the rice as you pour in the cold vinegar mixture a little at a time.
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9
(It is important that the cold vinegar be poured over hot rice, or the vinegar will not be properly absorbed.) Keep the rice covered while you finish the recipe.
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10
Mushrooms: Combine all the ingredients in a skillet and simmer over low heat 15 minutes.
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11
Drain.
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12
Carrots: Combine all the ingredients in a saucepan over medium heat and cook briefly until tender.
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13
Drain.
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14
Tofu: Heat all the ingredients in a skillet over medium heat until the tofu absorbs the flavors and turns yellow.
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15
Nori: Briefly pass each nori sheet over an open gas flame or electric burner until crisp.
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16
With a pair of scissors, cut each sheet in half, then stack the sheets together.
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17
Shred with scissors.
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18
To Assemble: Place the rice in a large serving dish or on a platter.
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19
Arrange the mushrooms, carrots, peas and tofu on top of the rice in separate piles.
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20
Mound the nori in the middle.
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21
At serving time, toss together all ingredients.
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22
Variation: For more colors, add sliced radishes, pickled ginger and wasabi (hot mustard).
