Name: Chirashi Sushi
Yield: Serves 4
Ingredients: Japanese soy sauce, to serve; 1 tablespoon sake; 300 g (10½ oz) sashimi-grade salmon fillet, cut into small chunks; wasabi paste, to serve; 2 tablespoons crushed toasted sesame seeds or 50 g (1¾ oz) fish roe; 2 spring onions (scallions), finely shredded; 420 g (15 oz/2 cups) Japanese short-grain rice; 4 dried shiitake mushrooms; 2 tablespoons caster (superfine) sugar; 1 tablespoon lemon juice; 1 small carrot, cut into thin strips and blanched; 1 tablespoon soy sauce; 2 large eggs; 1–2 teaspoons oil; 1 avocado; sliced pickled ginger, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

This scattered sushi is not only easy to make but its array of toppings makes it a delicious and colourful festive meal. Add other ingredients such as fresh or frozen peas and cooked or peeled prawns.