Chirashi Sushi

Ingredients

• 2 cups sushi rice
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 200g sashimi-grade salmon, sliced
• 200g sashimi-grade tuna, sliced
• 4 shrimp, cooked
• 2 eggs, made into thin omelet strips (kinshi tamago)
• 1/4 cup ikura (salmon roe)
• Nori strips and sliced cucumber for garnish

Instructions

1. 1Cook the sushi rice and, while still hot, fold in a mixture of rice vinegar, sugar, and salt.
2. 2Fan the rice as you mix to cool it quickly and give it a glossy sheen.
3. 3Spread the seasoned rice evenly in a wide, shallow serving bowl or individual bowls.
4. 4Prepare the thin egg omelet and slice it into fine strips.
5. 5Arrange the sliced salmon, tuna, cooked shrimp, and egg strips decoratively over the rice.
6. 6Scatter ikura, nori strips, and sliced cucumber over the top for color and texture.
7. 7Serve immediately with soy sauce, wasabi, and pickled ginger on the side.

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