This is a type of sushi where the sushi rice is served in a bowl or on a large serving dish with a variety of ingredients mixed through the rice and also on top of the rice, including beautiful yellow ribbons which are made from egg by simply frying it like a crêpe and then cutting it into thin ribbons.
Chirashi-zushi (scattered Sushi)
Serves 4–6
Ingredients:
sushi rice (or regular freshly steamed rice will also work)
vegetable oil
sesame oil and soy sauce, to serve
trout caviar, to garnish.
Chirashi-zushi (scattered Sushi)
For the sushi fillings and toppings:
2 eggs, beaten
½ yellow pepper and ½ red pepper, cut into small cubes
1 avocado, cut into small cubes
8 large prawns, cut into bitesize pieces
Chirashi-zushi (scattered Sushi)
Method:
1 To make the egg crêpe for the yellow ribbons to decorate the top of the sushi rice, lightly oil a nonstick frying pan with vegetable oil and place on a medium to high heat.
Chirashi-zushi (scattered Sushi)
Continue to do this until all the beaten egg is cooked. Place the egg crêpes on top of each other as they are cooked. When you’re finished, roll the pile of egg crêpes together. Then using a sharp knife cut into thin ribbons.
Chirashi-zushi (scattered Sushi)
2 Allow the seasoned sushi rice to cool to room temperature, and then mix half of the peppers, avocado and prawns into the rice. Place in a large serving dish.
Chirashi-zushi (scattered Sushi)
3 Scatter the remaining ingredients on top of the rice mix including the egg ribbons.
Chirashi-zushi (scattered Sushi)
4 For extra flavour lightly drizzle sesame oil and soy sauce all over and garnish with trout caviar.
Chirashi-zushi (scattered Sushi)
This is a refreshing side salad which can be prepared in advance and is best served alongside other dishes.
Cucumber & Irish Seaweed Pickled Salad
Serves 6
Ingredients:
handful of Irish seaweed
2 cucumbers
1 large carrot
For the dressing
100ml rice vinegar
3 teaspoons sugar
½ teaspoon salt
Cucumber & Irish Seaweed Pickled Salad
Method:
1 Put all the ingredients for the dressing in a clean empty jam jar or a small lunch box. Secure with a lid and shake the dressing a few times to allow the sugar to dissolve into the rice vinegar. Set aside.
Cucumber & Irish Seaweed Pickled Salad
2 Place the seaweed in water for 5–10 minutes to soften. Then use your hands to drain the excess water and pat dry with kitchen paper.
Cucumber & Irish Seaweed Pickled Salad
3 Cut the cucumbers in half. Use a tablespoon to take the seeds out of the middle (discard these), then thinly slice the cucumbers.
Cucumber & Irish Seaweed Pickled Salad
4 Use a peeler to make carrot ribbons.
5 Place all the ingredients in a large bowl.
Cucumber & Irish Seaweed Pickled Salad
6 Pour the dressing over the ingredients and mix well. Leave in the fridge for at least 20 minutes before serving. This can be stored in the fridge in an airtight container for one week.