Scattered sushi does not require any special ability to shape "Sushi." You can just scattere sushi rice with ingredients you like. Variation is endless. You can literally add anything you want and put any toppings you like. The following is the basic recipe for it and I will repeat, you can add anything in it or on the top of the rice.
2 cups cooked rice for sushi
3 to 5 dried shiitake mushrooms
1/2 medium carrot
6 green beans
1 green onion
1 sheet nori (seaweed)
1-2 tablespoons ginger pickles
1-1/2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon sake or dry sherry
1/2 cup dashi (Japanese stock), or chicken broth (If you have, better to put. Even if you do not add, it is still fine)
1/4 teaspoon salt
2 teaspoons sugar
Optional:
6 medium-size cooked shrimp
1 tablespoon wasabi paste
1. Cook rice (Sushi rice works and other kinds of rice would not be recommended) as the instruction on the pack.
2. Slice the mushrooms, carrot, and green beans into thin shreds.
3. Cut the nori into thin shreds, about a few centimeter long.
4. In a small saucepan, heat together the soy sauce, sugar, sake, and dashi until just simmering. Add the mushrooms, carrots, and green beans. Cook on high until the vegetables just begin to soften, about 1 to 2 minutes. Turn off the heat and set aside.
5. Mix the rice with half of the soy mixture and shredded vegetables (4), half the nori. Decorate it with the remaining ingredients, finishing with a sprinkling of nori, the sliced green onions and ginger pickles.
