Bara Chirashi Recipe - Great British Chefs

Ingredients

• 250g of Japanese short grain rice
• 50g of rice vinegar
• 30g of caster sugar
• 10g of salt
• 1g of kombu
• 70g of egg white
• 50g of caster sugar
• 85g of egg yolk
• 50g of surimi, (the paste used to make crab sticks)
• 35g of mirin
• 5g of light soy sauce
• 1 pinch of sea salt
• 6 quail eggs
• 50g of light soy sauce
• 20g of mirin
• 20g of sake
• 400g of yellowfin tuna, cod, salmon, cooked eel, king crab or whatever fish is at its best and freshest on the day
• soy sauce, for marinating
• nasturtium leaves
• radishes, in a variety of colours and cut into various shapes
• salmon roe, caviar and tobiko
• cucumber, very finely sliced
• edible flowers