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Chirashizushi (Scattered Sushi Bowl)

Chirashizushi: a colourful bowl of seasoned sushi rice topped with sashimi, egg ribbons, cucumber and ikura.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Resting 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 300 g Japanese short-grain rice
  • 360 ml water
  • 60 ml rice vinegar
  • 1 tbsp sugar
  • 1 tsp salt
  • 300 g mixed sashimi-grade fish (tuna salmon, yellowtail)
  • 2 eggs
  • 1 tsp sugar
  • 1/2 cucumber thinly sliced
  • 2 tbsp ikura (salmon roe)
  • 1 sheet nori cut into thin strips
  • Soy sauce and wasabi to serve

Method
 

  1. Cook and season the sushi rice as for nigiri. Cover with a damp cloth.
  2. Beat the eggs with 1 tsp sugar, cook as thin omelettes in a non-stick pan, then roll and slice into fine ribbons.
  3. Slice the fish into bite-size pieces.
  4. Divide the rice between 4 bowls and scatter with nori.
  5. Arrange the fish, egg ribbons, cucumber and ikura on top.
  6. Serve with soy sauce and wasabi.

Notes

Keep everything cold except the rice, and assemble just before eating.