Chirashi (scattered sushi)

Name: Chirashi (scattered sushi)
Total time: 30 min
Ingredients: 2 cups (400g) japanese-style sushi rice; 2 2/3 cup (660ml) water; 1 teaspoon peanut oil; 1 egg, beaten lightly; 75 grams sashimi-grade tuna, sliced thinly; 75 grams sashimi-grade salmon, sliced thinly; 1 tablespoon salmon roe; 1 tablespoon drained pickled ginger; 1 tablespoon finely shredded nori (toasted seaweed); Sushi vinegar; 1/3 cup (80ml) rice vinegar; 2 tablespoons caster (superfine) sugar; 1/4 teaspoon salt

www.nzwomansweeklyfood.co.nz

Use the freshest, sashimi-quality fish you can find. Raw fish sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leavin

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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