Sushi with salmon - chirashi

Preparation steps

• Boil 550 ml of water in a bowl, add the washed rice and cook over low heat until the rice absorbs all the water. Immediately transfer the rice to a larger bowl, pour in the rice vinegar mixed with ½ teaspoon of salt and 1 tablespoon of sugar and stir quickly. Allow the rice to cool well.
• Peel a carrot, cut it into cubes, pour 150 ml of water over it, add a pinch of salt and the remaining sugar. Cook over medium heat for 3-5 minutes. Strain and allow to cool.
• Bring a little water to a boil, remove from the heat and add the rice noodles, then when they soften, strain them and chop finely.
• Put 250 ml of water, shiitake mushroom caps finely diced, soy sauce, remaining sugar and bamboo sticks cut into noodles about 1 cm long in a bowl. Cover and cook over low heat for 20 minutes and until all the liquid has evaporated.
• Allow the mixture to cool well, then mix it with the prepared carrots and rice. Divide the mixture into 20 equal parts and shape each part into a 2.5x5 cm rectangle with your hands.
• Cut the salmon to the size of rice rectangles and place on them.
• Cut the spring onions into 3 parts and cut each part into long thin noodles, then arrange them over the salmon. Keep refrigerated until serving.