Shrimp and Rapini Chirashi Sushi

Name: Shrimp and Rapini Chirashi Sushi
Ingredients: 3 rice cups (540 ml) short grain rice, rinsed; 2 1/4 cups (540 ml) water; 2 tablespoons sake; 1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp); 5 tablespoons (75 ml) pure daidai citrus juice (can substitute with rice vinegar); 1 1/2 tablespoons raw brown sugar; 1 1/2 teaspoons sea salt; 2 eggs, beaten; grapeseed oil or vegetable oil; 8 oz (240 g) peeled and deveined medium shrimp; Salt; Sake (optional); 6 oz (180 g) rapini; 5 – 6 shiso leaves, cut into thin strips; Yuzu-kosho (optional)

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Ingredients

3 rice cups (540 ml) short grain rice, rinsed
2 1/4 cups (540 ml) water
2 tablespoons sake
1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)
5 tablespoons (75 ml) pure daidai citrus juice (can substitute with rice vinegar)
1 1/2 tablespoons raw brown sugar
1 1/2 teaspoons sea salt
2 eggs, beaten
grapeseed oil or vegetable oil
8 oz (240 g) peeled and deveined medium shrimp
Salt
Sake (optional)
6 oz (180 g) rapini
5 – 6 shiso leaves, cut into thin strips
Yuzu-kosho (optional)