This was a quick lunch-time riff on my daughter's favorite kind of sushi roll. Not so much a recipe as a reminder that sushi isn't difficult!
Chirashizushi means scattered sushi- vinegared rice topped with fillings! Super simple.
I didn't have any spicy chile sauce mixed up, and planned on putting quite a bit of toppings on my daughter's bowl and didn't want it too spicy, so I went with a mix of mayo and sweet chile sauce, mixed into a can of tuna fish.
I keep extra zumeshi, the highly seasoned rice vinegar, in my cupboard so that made this even easier. (If you follow the link, I recommend cutting the salt way back.)
For Ernie's lunch, I served up a bowl of white rice and mixed in a few teaspoons of zumeshi. I topped this with the spicy tuna mix, a generous sprinkle of sesame seeds, and torn up nori (this time it was actually Korean-style roasted seaweed, which is oily and salted and very brittle.) Is it authentic? No, probably not. But nutritionally a step above the white-rice-and-teriyaki she loves so much, it was an easy lunch and a good reminder to keep some staples on hand!