35min 4 ppl
Chirashizushi
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
400 kcalper person
Protein 24g
Carbs 52g
Fats 10g
About this dish
Sashimi-grade fish and a fine omelette arranged over a wide bowl of seasoned rice rather than rolled into anything. The easiest sushi to make at home, because the whole skill is in arranging rather than rolling.
Allergy Info
Eggs, Fish, Crustaceans
Diet Info
Pescatarian
Before you start
Ready-made is fine, or make your own.
- Sushi Rice700 gstart 34 minutes aheadMake your own
Ingredients
Fresh Produce
- Cucumberthinly sliced1
Fish & Seafood
- Sushi-grade salmon filletpreviously frozen, thinly sliced150 g
- Sushi-grade tuna loinpreviously frozen, thinly sliced150 g
- Raw King Prawnscooked, peeled and halved8
Dairy & Eggs
- Eggsbeaten and cooked into a thin omelette, cut into strips3
Tins & Jars
- Pickled ginger30 g
Dried Goods
- Ready-made sushi rice700 g
- Nori flakes5 g
Oils & Condiments
- Vegetable Oil5 ml
Utensils
- Sharp knife
- Chopping board
- Large frying pan
Method
1
Beat the eggs and cook in a lightly oiled pan into a thin omelette, then cool and cut into fine strips.
Approx. 6 minutes
2
Thinly slice the salmon and tuna, using fillets that have been previously frozen to minus 20°C for at least 24 hours for food safety.
Approx. 6 minutes
3
Halve the cooked prawns and thinly slice the cucumber.
Approx. 4 minutes
4
Spread the sushi rice in a wide, shallow bowl or platter.
Approx. 3 minutes
5
Arrange the salmon, tuna, prawns and cucumber decoratively over the rice.
Approx. 5 minutes
6
Scatter the omelette strips and nori flakes over the top.
Approx. 3 minutes
7
Finish with a scattering of pickled ginger and serve at room temperature.
Approx. 3 minutes
