Momotaro Foods - The japanese Food Network. Sushi Recipe

Sushi Recipe 2
Chirashi Zushi

DESCRIPTION

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Chirashizushi is presented as a bowl of sushi rice with various toppings on it to which diners then help themselves into their own bowls. For authenticity you could use a round wooden bowl known as a sushioke or handai. You can add any ingredients which take your fancy – for example thinly sliced cucumber, lightly steamed mange-tout, avocado, smoked salmon, cooked prawn etc. If you want to use sashimi (raw fish) make sure that it is absolutely totally fresh.

INGREDIENTS

For 4 people

For plain sushi rice:

540 grams rice, cooked with 540ml water

Seasoning for rice:

75 mls (5 tablespoons) rice vinegar
30 gms (2 tablespoons) sugar
5ml (1 teaspoon) salt

OR for sushi rice with mixed vegetables:

540 grams rice, cooked with 540ml water
1 packet of Sushitaro ready prepared mixed vegetables for sushi rice (cooked carrot, lotus root, bamboo shoot, gourd, shiitake mushroom)

AND

250 grams smoked salmon
250 grams frozen cooked prawns
5 cm cucumber
1 avocado
2 eggs
8 grams (1/2 tablespoon) potato starch mixed with 15 ml (1 tablespoon) water

For the garnish:

Beni shoga (shredded pickled ginger) and/or gari (sliced pickled ginger)
Nori shredded
Mange-tout steamed

METHOD

Prepare the rice adding the sushitaro or vinegar seasoning whilst the rice is still hot
Cut the smoked salmon into bite-size pieces
Slice the cucumber into very thin rounds or half-rounds
Thaw the prawns
Slice the avocado, adding lemon juice to prevent discoloration
To make very thin egg crepe, whisk egg in a bowl, add potato starch mixture and mix well. Using a small lightly oiled frying pan, pour in half the mixture and when the surface is getting dry, turn it over and cook for another minute. Repeat with the rest of the mixture
When the crepes are cool, cut into thin strips
Lay out the rice in a large bowl
Lay the salmon, prawn, avocado, cucumber and egg on top of the rice
Sprinkle with shredded nori, beni shoga, steamed mange-tout
If you are serving with gari, put this around the edge of the bowl