Chirashi Sushi

This traditional form of sushi is usually served at home and eaten in a communal manner. Each person takes a square of nori and scoops out pinches of the rice, fish and vegetables. It can also be served in individual bowls in a more formal setting. The style below uses raw salmon and as such the dish would be referred to as Edomae Chirashi or Tokyo style. Either way it is a very interactive dish and will spark conversation at your next summer get together.

Ingredients:

• • 180g Mt Cook Alpine Salmon portion, cut into thin slices.
  • 1 x bottle Mt Cook Alpine Salmon Tosa sauce (or your choice of soy sauce)
  • 1-2 cups cooked & seasoned sushi rice
  • ½ cup edamame
  • 100 grams Japanese pickled vegetables
  • 1 packet micro greens or sprouts
  • 1 jar Mt Cook Alpine Salmon  caviar (or any salmon caviar of your choice)

Tamagoyaki hack (the quick and easy tamago version).

Tamago is a kind of Japanese omelette served often in sushi bars. This version requires little experience but tastes great in a Chirashi bowl.

• • 2 x eggs
  • 1 teaspoon tosa sauce
  • 1 teaspoon mirin

1. Beat the eggs well together with the tosa and mirin. Pass through a sieve.
2. Heat a heavy pan to a low medium heat.
3. Pour the egg mix into the pan and lightly cover the bottom. Using chopsticks or a spatula fold/roll the now set egg into a tube on one side of the pan. Remove onto a plate and repeat until egg mix is used.
4. When cool, shred the egg roll with a knife.

Chirashi Assembly

1. Spread 1 – 2 cups of cooked, seasoned sushi rice evenly into a bowl.
2. Arrange the ingredients across the top of the bowl in strips, alternating between salmon slices, salmon caviar and vegetables.
3. Serve with 6 – 8 nori squares and the Mt Cook Alpine Salmon Tosa Sauce.

Scoop and enjoy!