Chirashizushi-kulho
A sushi bowl suitable for a party table is a feast of flavors and textures. Despite its difficult name, it is easy to make, as nothing needs to be cooked except the rice.
Ingredients · Servings 4
- 4 dl sushi rice
- 4½ dl water
- 7 tablespoons rice vinegar
- ½ dl sugar
- 2 teaspoons salt
- 2 dl mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 dl roasted black and white sesame seeds
- ½ dl dried nori seaweed
- 1 teaspoon sea salt
- 1 avocado
- ½ cucumber
- 100 g tamago omelette
- 400 g salmon fillet
- 4 spring onions
- 200 g peeled shrimp
- 50 g rainbow trout roe
Method · 45 min
- Wash the rice by rinsing it in plenty of cold water about 10 times. Change the water enough times that the water no longer becomes cloudy from the rice starch.
- Put the rice and water in a saucepan, bring to a boil and cook, covered, for about 10 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes. (You can also cook the rice in a rice cooker)
- Mix the vinegar, sugar and salt together and add the mixture to the rice using a plastic or wooden spatula, stirring gently so as not to break the rice grains.
- Mix the ingredients for the soy-sesame mayonnaise together. In another bowl, combine the ingredients for the furikake.
- Cut the avocado, cucumber and tamago into 1cm cubes. Thinly slice the salmon. Slice the spring onions.
- Assemble the portions in bowls. Place rice on the bottom and a couple of tablespoons of soy-sesame mayonnaise on top. Arrange the chopped vegetables, tamago omelet, salmon and shrimp on top of the rice and garnish the portion with roe, spring onions and furikake. TipTamago omelet is available at Asian food stores.
Vicissitudes
- Mix the vinegar, sugar and salt together and add the mixture to the rice using a plastic or wooden spatula, stirring gently to avoid breaking the rice grains.
- Assemble the portions in bowls. Place rice on the bottom and a couple of tablespoons of soy-sesame mayonnaise on top. Arrange the chopped vegetables, tamago omelet, salmon and shrimp on top of the rice and garnish the portion with roe, spring onions and furikake sprinkles. Tip Tamago omelet can be found at Asian food stores.
