Chirashi bowl (scattered sushi bowl)

Instructions

1. 1

   Rinse the sushi rice in a fine-mesh sieve or bowl under cold running water, gently swishing with your hand until the rinse water runs almost clear (removes excess starch). Drain well.

2. 2

   Place the drained rice in a saucepan, cover with cold water and leave to soak for 30 minutes. (This hydrates the grains for even cooking.)

3. 3

   Drain the soaking water, add the measured 430 ml water to the rice, bring to the boil over a medium hob, then reduce to the lowest heat, cover and simmer gently for 12 minutes. Do not lift the lid while it cooks.

4. 4

   Remove the pan from the hob and leave the rice, still covered, to rest for 10 minutes so the grains finish steaming.

5. 5

   While the rice rests, warm the rice vinegar with the caster sugar and fine sea salt in a small saucepan over a low heat just until the sugar dissolves — about 1–2 minutes. Do not boil; set the seasoning aside to cool slightly.

6. 6

   Transfer the hot rice to a sushi oke or a wide shallow bowl. Pour the vinegar seasoning evenly over the rice and gently fold through with a cutting motion; fan the rice as you fold to help it cool and gain a glossy sheen. Allow the rice to cool for about 15 minutes before assembling.

7. 7

   Whisk the eggs with the mirin, 1 tsp of the caster sugar and 5 ml light soy sauce until smooth. This is your tamagoyaki mix.

8. 8

   Heat a non-stick frying pan over medium heat, add a little neutral oil, pour a thin layer of egg, let it set then roll to one side; push the roll back, oil the pan, add more egg and roll again to form a layered omelette. Repeat until all mixture is used (about 6–8 minutes). Remove and slice into strips.

9. 9

   Using a very sharp knife, slice the sashimi-grade salmon and tuna into 5–7 mm slices. Peel and slice the avocado, thinly slice the cucumber, roughly halve or leave whole the cooked prawns and finely slice the spring onion.

10. 10

    Toast the sesame seeds in a dry frying pan over a medium hob for about 1 minute, shaking the pan — watch closely as they burn very quickly. Remove from the heat.

11. 11

    To assemble: divide the seasoned sushi rice between four bowls. Arrange slices of salmon and tuna, prawns, tamagoyaki (from the eggs), avocado and cucumber attractively on top. Add small piles of pickled ginger, drizzle a little Japanese mayonnaise, scatter shredded nori and toasted sesame seeds, finish with sliced spring onion. Serve with light soy sauce and wasabi paste on the side.

Tips

• Rinse the rice until the water is clear — that step defines the texture. Skimping makes gluey rice.
• Cool the seasoned rice to hand-warm by fanning while you fold — this gives shine and the correct stickiness.
• Keep sashimi-grade fish well chilled and slice with a very sharp knife in one smooth stroke for neat slices.
• Make the tamagoyaki a little runnier than you think; it firms as it cools and layers better when slightly soft.
• Assemble just before serving. Rice will harden if left in the fridge; if you must store, keep toppings separate and reheat rice very gently.

Substitutions

• sashimi-grade tuna → smoked salmon or cooked teriyaki salmon, 200 g

  Noticeably different

• sashimi-grade salmon → firm silken tofu slices, 300 g (for vegetarian option)

  Noticeably different

• light soy sauce → tamari (gluten-free), same quantity

  Stays close

Nutrition

Per serving · estimated

840

Calories

50 g

Protein

88 g

Carbs

32 g

Fat

4 g

Fibre

12 g

Sugar

1000 mg

Sodium

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