Chirashizushi (scattered sushi)

Chirashizushi (scattered sushi)

Chirashizushi (scattered sushi)

Serves: 4
Cooking Time: 1 hr

Ingredients

  • SUSHI RICE

  • 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

Instructions

1

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.

2

Combine the vinegar, salt and sugar in a separate pot, and dissolve over medium heat.

3

Pour the rice onto a tray and pour the liquid over.

4

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.

Send this to a friend