Chirashi sushi
Instructions:
- For those who like the flavours of sushi but don’t have the time to shape and roll it, hereÕs a solution. Chirashi sushi is similar to a rice salad, with as much leeway for adding favourite ingredients.
- ½ cup cooked crabmeat or prawns;
- 125 g (4 oz) raw fish fillet;
- 1 firm, ripe avocado;
- 6 dried shiitake mushrooms, soaked and cooked as for Rice with Chicken and Mushrooms;
- 2 eggs, beaten;
- salt;
- 1 tablespoon pickled kombu (kelp) in fine strips;
- 1 tablespoon pickled ginger shreds;
- 1 quantity Sushi Rice, cooked and cooled.
- Pick the crabmeat into shreds or thinly slice the prawns.
- With a sharp knife thinly slice the fish.
- Halve the avocado, remove the seed, then slice thickly and peel off the skin. Dice the flesh.
- When the mushrooms have been cooked and cooled, slice very finely.
- Season the eggs with salt and cook into two thin flat omelettes without browning either side. Lay the omelettes on a board and shred them into very fine strips.
- Prepare the Sushi Rice. Add all of the ingredients, toss lightly and serve cold.