Quick & Easy Chirashi Sushi

1. Make the seasoned vinegar for the rice: combine the vinegar, sugar, and salt in a small saucepan. Place the saucepan over medium-high heat and warm, stirring, until the sugar and salt have dissolved.

2. Make the sushi rice: put the warm rice in a wide shallow bowl (not metal because it will affect the taste). Drizzle in about a tablespoon of the seasoned vinegar, and gently fold it into the rice. Steadily add the remaining seasoned vinegar a few drops at a time. Towards the end, taste the rice occasionally, and stop when you reach a flavor that you like. Cover the rice with plastic wrap until you are ready to use it. (Sushi rice keeps at a cool room temperature for up to 12 hours. Do not refrigerate or freeze it, as this will make it tough and crusty).

3. Assemble the chirashi sushi: spread the sushi rice on a plate so that it is about 2/3-inch thick. Arrange the toppings randomly or in a pattern on top of the rice. Serve.