Chirashi Sushi

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

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.

Ingredients

420 g (15 oz/2 cups) Japanese short-grain rice
4

Side dish
Starter
Fish course
Pescatarian

Method

Prepare the sushi rice, and use the rice while it is still warm.
Put the mushrooms in a saucepan with 300 ml (l0½ fl oz