Chirashi Bowl

Charmaine Lu -
  • 1 tbsp rice wine vinegar
  • 100g sushi rice
  • 2 tsp fine sugar
  • 200g piece of sushi-grade tuna fillet
  • 50g edamame beans, podded
  • Oil
  • Sesame seeds
  • 3 hard boiled quail eggs, shelled and halved
  • 6 cooked and shelled king prawns
  • Shredded daikon
  • Wasabi, soy sauce and sushi ginger, to serve
  • 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