Learn how to make chirashi at home. This traditional Japanese dish features an assortment of fresh seafood, vegetables and other toppings on sushi rice.
- Serves: 2 persons
- 1tbsp rice wine vinegar
- 2tsp golden caster sugar
- 100g sushi rice
- 50g podded edamame beans
- 1thick piece tuna fillet, about 200g
- black or white sesame seeds
- 3quails eggs, hard boiled for 21/2 mins and halved
- 6large cooked prawns
- shredded mooli
- pickled ginger
- cut into lengths chives
- soy sauce
Step 1Heat the vinegar and sugar in a small pan until the sugar melts.
Step 2Wash the sushi rice in water, then drain and repeat a couple of times to rinse off some starch. Put it in a pan with 200ml water. Bring to the boil, then cover and lower the heat. Cook for 12-15 minutes, or until all the water is absorbed, then tip it onto a plate to cool. Sprinkle over the vinegar mixture and leave to cool completely.
Step 3To make the tuna, rub it all over with oil and season. Sear for 30 seconds on each side, then dip both sides in sesame seeds and wrap in clingfilm. Put in the fridge to chill.
Step 4Cut the prawns down the middle and open them out as you would for sushi.
Step 5To serve the salad, put the rice into 2 bowls and slice the tuna into 1 cm slices.Arrange the tuna, eggs, prawns, ginger and mooli on top of the rice.Add the chives and serve with soy and wasabi.