Chirashi Bowl

Heat the sugar and vinegar in a small pan to dissolve the sugar. Set aside. Cook the sushi rice by washing and draining 3 times, then adding to a pan with 200ml water. Bring to the boil, lower the heat and cook for 15 mins or until the water is absorbed. Tip onto a plate to cool completely and sprinkle with the vinegar and sugar mixture.
Roll the tuna fillet in sesame seeds, and set aside. Cut the prawns down the middle and butterfly. Place the rice in two bowls, slice the tuna into 1cm slices. Lay the egg halves, tuna, prawns, ginger and daikon on top of the rice, and serve with soy sauce and wasabi - perfect!

40 mins

2 serving

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