Chirashi sushi with salmon, tuna and egg

Name: Chirashi sushi with salmon, tuna and egg
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: Japanese
Ingredients: 300 g Japanese short-grain rice; 60 ml Rice vinegar; 2 tbsp Sugar; 1 tsp Salt; 150 g Sashimi-grade salmon; 150 g Sashimi-grade tuna; 2 Eggs; 1 Cucumber; 1 Avocado; 2 Nori sheets; to serve Pickled ginger

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A jewel-bright bowl of sushi rice topped with sashimi, egg ribbons and crisp vegetables—festive, elegant and surprisingly approachable.

Serves: 4 people

Preparation time: 25 min

Ingredients

Japanese short-grain rice – 300 g
Rice vinegar – 60 ml
Sugar – 2 tbsp
Salt – 1 tsp
Sashimi-grade salmon – 150 g
Sashimi-grade tuna – 150 g
Eggs – 2
Cucumber – 1
Avocado – 1
Nori sheets – 2
Pickled ginger – to serve

Method

Prepare and cool the sushi rice.
Cook a thin omelet and cut it into fine ribbons. Slice the fish, cucumber and avocado.
Divide the rice over bowls and arrange the fish, egg, cucumber, avocado and thin strips of nori on top.
Serve immediately with pickled ginger and soy sauce.