Chirashizushi (scattered sushi)🍱

By Andy Cooks · 45 min

Ingredients

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Put the rice in a rice cooker with 2½ cups (625ml) water and soak for 20 minutes.
3. Start the cooker. When it switches to keep warm, take out the bowl and leave the rice covered for 10 minutes.
4. Tip the rice into a large shallow bowl, drizzle over the sushi rice seasoning, and mix with a rice spoon while fanning to cool.
5. Cover the rice with a damp tea towel and set aside.
6. Heat 1 tsp of the sesame oil in a large non-stick pan over medium heat. Pour in the beaten egg and tilt the pan to spread it into a thin omelette.
7. Cook for 1 minute until almost set, flip, and cook a further 10 seconds. Move to a clean board and let cool slightly.
8. Roll the omelette into a tight log and slice it thinly.
9. Heat the remaining oil in the pan over medium-high heat. Cook the shiitake for 4-5 minutes until starting to brown.
10. Drizzle over the soy sauce, toss to deglaze the pan, then transfer the mushrooms to a bowl to cool.
11. Blanch the snow peas in boiling water for 1 minute, refresh in iced water, drain, and slice diagonally.
12. Spread the rice in a large serving bowl or individual bowls. Arrange the mushrooms, seafood, snow peas, egg, cucumber, nori and salmon roe on top, then garnish with micro sprouts, pickled ginger and wasabi. Serve immediately.

Summarized from Andy Cooks's video. Watch it for the details.

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