Western Vegetarian Summer Tossed Sushi from The Sushi Experience by Hiroko Shimbo

Name: Western Vegetarian Summer Tossed Sushi from The Sushi Experience by Hiroko Shimbo
Ingredients: 1 to 2 tablespoons minced, cured, and pitted black olives; ½ firm avocado, halved, pitted, peeled, and diced into ¼-inch cubes; 1 medium ear of corn, briefly grilled, kernels removed from the cob; 2 seeded Kirby cucumbers, cut into ¼-inch cubes (about 1 cup); ½ green bell pepper, cut into ¼-inch cubes (about 1 cup); ½ red bell pepper, cut into ¼-inch cubes (about 1 cup); ¼ pound fresh or frozen green peas (1 cup); 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 1 teaspoon honey; 1 tablespoon lemon juice or vinegar; ¼ teaspoon salt; ¼ pound sharp cheddar cheese, cut into ¼-inch cubes; Olive oil; 1 small American eggplant; ¼ cup julienned basil leaves

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This is a more Western version of my mother’s traditional gomoku chirashi. The ingredients are all familiar—bell peppers, corn, cucumber, green peas, eggplant, and avocado—and easy to prepare....

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Ingredients

1 to 2 tablespoons minced, cured, and pitted black olives
½ firm avocado, halved, pitted, peeled, and diced into ¼-inch cubes
1 medium ear of corn, briefly grilled, kernels removed from the cob
2 seeded Kirby cucumbers, cut into ¼-inch cubes (about 1 cup)
½ green bell pepper, cut into ¼-inch cubes (about 1 cup)
½ red bell pepper, cut into ¼-inch cubes (about 1 cup)
¼ pound fresh or frozen green peas (1 cup)
6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls
1 teaspoon honey
1 tablespoon lemon juice or vinegar
¼ teaspoon salt
¼ pound sharp cheddar cheese, cut into ¼-inch cubes
Olive oil
1 small American eggplant
¼ cup julienned basil leaves