Seafood Chirashi Sushi

Name: Seafood Chirashi Sushi
Ingredients: 3 tablespoons plus 1 teaspoon (50 ml) rice vinegar; 2 tablespoons raw brown sugar; 1 teaspoon sea salt; 2 rice-cups (360 ml) short grain rice, rinsed; 1 1/2 cups (360 ml) water; 2 tablespoons roasted white sesame seeds; 2 tablespoons chopped gari (pickled ginger); Your choice of sashimi saku (8-oz/ 240 g block size each – I used hamachi, salmon and tuna – save extra to serve on the side); 2 large eggs; Vegetable oil; Some sugar snap peas, blanched and cut in half at an angle; Some radishes, thinly-sliced; Some micro greens; Ikura (salmon roe) or trout roe; Soy sauce; Wasabi

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Ingredients

3 tablespoons plus 1 teaspoon (50 ml) rice vinegar
2 tablespoons raw brown sugar
1 teaspoon sea salt
2 rice-cups (360 ml) short grain rice, rinsed
1 1/2 cups (360 ml) water
2 tablespoons roasted white sesame seeds
2 tablespoons chopped gari (pickled ginger)
Your choice of sashimi saku (8-oz/ 240 g block size each – I used hamachi, salmon and tuna – save extra to serve on the side)
2 large eggs
Vegetable oil
Some sugar snap peas, blanched and cut in half at an angle
Some radishes, thinly-sliced
Some micro greens
Ikura (salmon roe) or trout roe
Soy sauce
Wasabi