• 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.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

    ×
    Exit mobile version