Chirashizushi (scattered sushi)
- 3 cups sushi rice
- 500ml (2 cups) water
- 75ml rice vinegar
- 15ml (1 tbsp) salt
- 40ml sugar
- SCATTERING INGREDIENTS
12 slices sashimi-grade tuna and salmon
- 12 tempura prawns
- 12 slices cucumber, halved
- 16 small wedges avocado
- 4 pinches of julienned radish
- 4 pinches of pickled ginger
- 4 pinches of wasabi
- sushi mayonnaise
- flying fish caviar
- sesame seeds
- 1 spring onion, finely sliced
- sushi nori, thinly sliced
Wash the rice and place in a pot. Add the water and leave to soak for 20 minutes. Cover with a lid and bring to a boil on medium-high heat. Reduce heat to low for 15 minutes. Allow to rest for 5 minutes.
Combine the vinegar, salt and sugar in a separate pot, and dissolve over medium heat.
Pour the rice onto a tray and pour the liquid over.
To assemble, lay a handful of sushi rice on the bottom of 4 flat-sided bowls. Scatter the sushi ingredients evenly between the 4 bowls, ensuring all the rice is covered. Serve with soya sauce and wasabi paste.