Traditionally, Japanese sushi is presented cold as finger food. Butone Seattle cook has combined the flavors of the sweet-sour vinegeardrice with nonexotic ingredients–including leftovers–to make anattractive hot luncheon entree. Hot Bowl Sushi 2 tablespoons seasameseed 1 cup short-grain rice 1-1/4 cups water 3 tablespoons sugar 1/3cup rice wine vinegar or distilled white vinegar 1 medium-size slendercarrot, peeled and sliced 1/8 inch thick 1 cup thawed frozen peas orcold cooked green beans, cut into 1-inch lengths 1 green onion,including top, sliced 1 cup cooked chicken or turkey, torn intobite-size pieces 1 tablespoon dry sherry 1-1/2 teaspoons soy sauce 2hard-cooked eggs, sliced 1/4 pound small cooked shrimp, optional 1 sheet(about 7 by 7 in.) roasted or unroasted nori (seaweed), cut into thinstrips and crumbled Soy sauce In a 2-1/2- to 3-quart pan over medium-high heat, stir the seasameseed until golden, about 2 to 3 minutes; set aside. In the same pan, combine rice and water and bring to a boil.
Coverand simmer gently without stirring, until water is absorbed, about 15minutes. Set aside. Meanwhile, in a 1-1/2 to 2-quart pan, bring sugar and vinegar to aboil, stirring.
Add carrotf cook and stir just until tender-crisp tobite, about 2 minutes. Remove from heat and stir carrot and liquid intohot rice. Also mix in sesame seed, peas, and green onion. Stirtogether chicken, sherry, and 1-1/21 teaspoons soy sauce; gently stirinto rice mixture. Spoon into 4 individual bowls, each about 1-1/4-cupsize. (If made ahead, cover and chill up to 1 day.) Set bowls, uncovered, in a tiered metal steamer or a bamboo steamerset in a wok.
Or put them on a wire rack set on several cans with endsremoved in a 12- to 14-inch frying pan with domed lid or a kettle atleast 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, andnori. Offer soy sauce to add individually. Makes 4 light main-dishservings.