Japanese cuisine · Fish & Seafood

Chirashizushi

A bowl of seasoned sushi rice colorfully topped with raw fish, egg strips, cucumber, and lotus root.

Ingredients · for 4 servings

• 300 g sushi rice
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 200 g salmon fillet (sashimi-grade)
• 150 g tuna (sashimi-grade)
• 2 eggs
• 1 cucumber
• 100 g lotus root (frozen is fine)
• 1 sheet nori
• 2 tbsp pickled ginger
• 1 tsp oil

Instructions

1. Wash the sushi rice until the water runs clear, drain for 20 minutes, then cook covered with an equal amount of water for 12 minutes and let steam for another 10 minutes.
2. Stir together the rice vinegar, sugar, and salt, fold into the hot rice, and fan it down to room temperature until it turns glossy.
3. Beat the eggs with a pinch of salt and cook into two thin omelets in the oiled pan over low heat; let cool and cut into fine strips.
4. Slice the lotus root thinly and blanch in salted water for 3 minutes; seed the cucumber and shave into thin half-moons.
5. Cut the salmon and tuna into 1.5 cm cubes with a sharp knife and keep chilled until serving.
6. Fill four shallow bowls with rice, arrange the fish, egg strips, cucumber, and lotus root on top, and serve immediately with nori strips and pickled ginger.