Chirashizushi – Andy Cooks
This dish is also known as Scattered Sushi as it's pretty much a sushi bowl with rice on the base and a mix of sashimi, vegetables, seaweed and pickled ginger.
Ingredients
- 2 cups (400g) sushi rice
- ¼ cup (60ml) sushi rice seasoning
- 1 tbsp sesame oil
- 4 eggs, beaten
- 100g Shitake mushrooms, thinly sliced
- 2 tsp soy sauce
- 100g snow peas, trimmed
- 100g sashimi grade tuna, thinly sliced
- 100g sashimi grade salmon, 1cm dice
- 100g sashimi grade kingfish, 1cm dice
- 12 cooked tiger prawns, peeled, deveined, diced
- 1 baby cucumber, thinly sliced
- ½ nori seaweed sheet, shredded
- 25g salmon roe
- Micro sprouts, pickled ginger and wasabi, to serve
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