Chirashi sushi

This elegant sushi bowl is easier than you might think to make and a lovely alternative to rolls and nigiri.

Prep Time15

Cook Time15

Total Time30

Course: Lunch or main

Cuisine: Japanese

Servings:

Calories: 574kcal

Author: Caroline

3 oz sushi-grade tuna or salmon, hamachi/yellowtail or other sashimi-suited fish
6 cooked shrimp prawns, relatively large is best
6 snow peas
2 tablespoon fish roe tobiko, if available or other yellow/orange roe, approximately

Place the rice in a pan or bowl with plenty of cold water. If you have time, let it sit for 15-20 minutes, but if not move straight to rinsing. Agitate the rice in the water with your hands, swirling it round a little, so that the water becomes cloudy from the starch coming out of the rice. Drain the water and repeat one or two more times until the water is largely clear.
Put the rinsed rice in a pot with the water for cooking, cover and place over a medium heat. Once the water comes to a boil, reduce to a simmer and cook approximately 10-12 minutes until all of the water is absorbed and the rice is cooked with a slight bite.
While the rice is cooking, put the vinegar, sugar and salt in a microwavable dish and warm in the microwave for around 15 seconds so that the sugar and salt dissolves.
Remove the rice from the heat once cooked and transfer the rice to a bowl to help it cool more quickly. Pour over the vinegar mixture and stir it through the rice so be well distributed. Set the rice aside to cool to room temperature as you prepare other ingredients.

Place the eggs, sake, sugar and salt in a bowl and beat with a chopstick so that the eggs are well broken up but the mixture doesn't have bubbles. Strain the egg through a fine sieve to help with breaking up and/or removing any pieces that may break up. As you strain into a container/bowl, you may want to at this point divide the mixture in half.
Warm a wide nonstick skillet/frying pan (I used a 10in/25cm wide pan) over a medium heat. Lightly oil the skillet evenly - you can do this by dampening a piece of paper towel with oil and wiping round or pour in a small amount and spread with a silicone brush - and continue to warm.
Reduce the heat to low before adding the egg. Pour half of the total egg mixture into the warmed skillet off the heat and quickly swirl to spread the mixture to form a thin round layer. Place over the heat and cook for around a minute until the egg is completely dry and starting to come up at the edges, away from the pan. Carefully use a spatula or chopsticks to release the omelette and remove. Place under a gently damp clean towel or covered with a plastic lid to help it stay soft while you repeat with the remaining egg.
Once egg is cooked, roll each omelette up relatively tightly and cut into thin slices to give you lots of strips of omelette.

Cut the fish into slices that are thin but not overly thin and refrigerate until needed. Ensure the shrimp are well cleaned and all shells removed.
Cook the snow peas in a small pot of boiling water for around 30 seconds then remove with a slotted spoon and place in a bowl of cold water (or better, with a little ice in it) to stop them cooking and preserve the green color. Cut the snow peas on a diagonal.

Divide the rice between two wide bowls and flatten out in a layer. Scatter the egg strips evenly over the rice.
Arrange the sashimi, shrimp and snow peas over the egg in a pattern eg fish and shrimp in a circle and snow peas dotted between, as I did here. Place small mounds of the fish roe in gaps as makes sense for the pattern then serve.

You can use other or additional seafood and vegetables in the bowl as you have and prefer - see post above for common choices.

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