Scattered Sushi with Sashimi Topping

Recipe Scattered Sushi with Sashimi Topping


Wash rice and drain in a sieve more than 30 minutes before cooking. Transfer rinsed rice to rice cooker. Wipe konbu kelp lightly with a well-wrung damp cloth and place on top of rice. Pour water following the machine’s standard measure for cooking sushi rice and cook. Remove the kelp when cooked.

Combine sweetened vinegar and lemon juice.

Combine and mix .

Lighly rinse raw tuna in salt water, wrap in kitchen paper and remove excess moisture. Cut into 1 cm(0.4 inch) cubes.

Remove shell of northern shrimps, lightly rinse in salt water.

Rinse scallops, remove excess water, and cut evenly into 2-4 pieces.

Cut cucumber into thin slices. Rub with a little salt. Let it sit for 10 minutes. After water is discharged from cucumbers, lightly rinse in water and wring out excess water.

Cut off the root of kaiwarena (radish sprouts), and cut into three equal lengths.

Put 1 tablespoon of sweetened vinegar in the handai (large wooden sushi bowl) and let it spread evenly. Transfer hot rice to handai. Pour the rest of the sweetened vinegar over rice and let it sit for 1 minute to absorb vinegar. Mix rice in a slicing motion using shamoji (flat wooden spoon) and let it quickly cool. Mix cucumber slices with rice.

Step 1

Place sushi rice in a dish, sprinkle shredded seaweed and kaiwarena, then place tuna, shrimps and scallops on top. Top with salmon eggs. Garnish with sweet-vinegared ginger. Pour some if you like.

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