Seattle sushi. You use leftovers and serve it hot Essay

Traditionally, Japanese sushi is presented cold as finger food. But
one Seattle cook has combined the flavors of the sweet-sour vinegeard
rice with nonexotic ingredients–including leftovers–to make an
attractive hot luncheon entree. Hot Bowl Sushi 2 tablespoons seasame
seed 1 cup short-grain rice 1-1/4 cups water 3 tablespoons sugar 1/3
cup rice wine vinegar or distilled white vinegar 1 medium-size slender
carrot, peeled and sliced 1/8 inch thick 1 cup thawed frozen peas or
cold cooked green beans, cut into 1-inch lengths 1 green onion,
including top, sliced 1 cup cooked chicken or turkey, torn into
bite-size pieces 1 tablespoon dry sherry 1-1/2 teaspoons soy sauce 2
hard-cooked eggs, sliced 1/4 pound small cooked shrimp, optional 1 sheet
(about 7 by 7 in.) roasted or unroasted nori (seaweed), cut into thin
strips and crumbled Soy sauce



In a 2-1/2- to 3-quart pan over medium-high heat, stir the seasame
seed until golden, about 2 to 3 minutes; set aside.



In the same pan, combine rice and water and bring to a boil. Cover
and simmer gently without stirring, until water is absorbed, about 15
minutes. Set aside.



Meanwhile, in a 1-1/2 to 2-quart pan, bring sugar and vinegar to a
boil, stirring. Add carrotf cook and stir just until tender-crisp to
bite, about 2 minutes. Remove from heat and stir carrot and liquid into
hot rice. Also mix in sesame seed, peas, and green onion. Stir
together chicken, sherry, and 1-1/21 teaspoons soy sauce; gently stir
into rice mixture. Spoon into 4 individual bowls, each about 1-1/4-cup
size. (If made ahead, cover and chill up to 1 day.)



Set bowls, uncovered, in a tiered metal steamer or a bamboo steamer
set in a wok. Or put them on a wire rack set on several cans with ends
removed in a 12- to 14-inch frying pan with domed lid or a kettle at
least 10 inches in diameter.



Cover sushi and steam over boiling water until rice is hot through,
20 to 25 minutes. To serve, top bowls with sliced egg, shrimp, and
nori. Offer soy sauce to add individually. Makes 4 light main-dish
servings.