Chirashi Sushi (Scattered Salmon and Vegetable Sushi Bowl)

Seasoned sushi rice scattered with sushi-grade salmon, avocado, cucumber, egg strips and nori.

TIME BREAKDOWN
Prep: 1h
Cook: 25 min
Total: 1 hour 25 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 300g sushi rice
  • 360ml cold water
  • For the sushi vinegar: 3 tbsp rice vinegar
  • For the sushi vinegar: 1 tbsp caster sugar
  • For the sushi vinegar: 1/2 tsp fine salt
  • 200g skinless sushi-grade salmon fillet, fish suitable for eating raw, cut into 1.5cm cubes
  • 2 avocados, stoned, peeled and cubed
  • 1/2 cucumber, deseeded and diced
  • 4 radishes, thinly sliced
  • 2 large eggs
  • 1 tsp caster sugar
  • 1 tsp sunflower oil, for cooking
  • 1 sheet nori, shredded with scissors
  • 2 tbsp white sesame seeds, toasted
  • Light soy sauce and wasabi paste, to serve
  • Pickled sushi ginger, to serve

Method

  1. Rinse the rice in a sieve under cold running water, rubbing the grains gently, for about 2 minutes until the water runs almost clear. Drain, then put the rice in a lidded saucepan with the 360ml cold water and soak for 30 minutes.

  2. Bring to the boil over a high heat, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid. Remove from the heat and leave, covered, for 10 minutes.

  3. Meanwhile, stir the sushi vinegar ingredients together in a small bowl until the sugar and salt have dissolved, warming for 10 to 15 seconds in the microwave if needed.

  4. Tip the rice into a wide, non-metallic bowl, pour over the vinegar mixture and fold gently with a spatula using cutting strokes, fanning the rice as you go, for about 5 minutes until glossy and cooled to room temperature. Cover with a damp tea towel until needed.

  5. Fish labelled as suitable for eating raw is available from fishmongers and larger supermarkets; ask at the counter. Beat the eggs with the sugar and a pinch of salt. Heat the oil in a non-stick frying pan over a medium-low heat, pour in the egg and cook as a thin omelette for 1 to 2 minutes on each side until set. Roll up, cool and slice into thin strips.

  6. Divide the sushi rice between 4 bowls and sprinkle with the sesame seeds.

  7. Arrange the salmon, avocado, cucumber, radishes and egg strips on top, scatter over the nori and serve with soy sauce, wasabi and pickled ginger.