Chirashi Sushi Bowl

RecipenKitchen Recipe 1 h · Serves 4 · Japanese

Why make it Seasoned sushi rice topped with seared salmon, prawns, egg ribbons and crisp vegetables. It uses cooked fish only, so it is easy to make at home and makes a colourful lunch.

You’ll need

Serves 4 300 g Japanese short-grain sushi rice 360 ml water, for cooking the rice 4 tbsp rice vinegar 2 tbsp sugar, for the rice 1 tsp fine salt, for the rice 300 g salmon fillet, skinless, patted dry 1 tbsp neutral oil, for the salmon ½ tsp fine salt, for the salmon + 14 more in the full recipe

1 Step 1 of 9 Rinse the rice in a bowl of cold water, swirling and draining, until the water runs almost clear. Drain well, then leave it in the saucepan with the 360 ml water to soak.

2 Step 2 of 9 Cover the pan and bring to a boil over medium-high heat. Reduce to the lowest heat and cook, still covered, until the water is absorbed and small steam holes appear on the surface. Do not lift the lid during cooking.

3 Step 3 of 9 Turn off the heat and leave the pan covered so the rice finishes steaming. Meanwhile, stir the vinegar, 2 tbsp sugar and 1 tsp salt in a small bowl until the sugar dissolves.

4 Step 4 of 9 Tip the hot rice into a wide bowl. Pour over the vinegar mixture and fold gently with a cutting motion, without mashing. Fan the rice for a minute or two until it looks glossy and is just warm, then cover with a damp cloth.

5 Step 5 of 9 Season the salmon all over with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp oil in the frying pan over medium-high heat and cook the salmon for 3 minutes per side, until golden outside and opaque throughout (63°C inside). Rest… The last 4 steps are in the full recipe.

Cook’s tip Rinse the rice until the water is nearly clear; this keeps the grains separate and not gluey.

Chirashi Sushi Bowl

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