ちらし寿司

Scattered Sushi

An informal and foolproof way to serve sushi at home. Try to buy the freshest seafood you can find and serve on the day it’s purchased. Sashimi-grade tuna and salmon can be found in fish markets as well as from your local fishmonger.

SERVES 4–6 AS A MAIN OR 8 AS A STARTER

1 quantity still-warm prepared sushi rice (here)

2 tablespoons toasted white, black or mixed sesame seeds

2 spring onions (scallions), sliced

60 g (2¼ oz) simmered shiitake mushrooms, finely chopped (here)

50 g (1¾ oz) bamboo shoots, finely chopped

60 g (2¼ oz) prepared kanpyo (gourd strip), finely chopped

35 g (1¼ oz/¼ cup) finely chopped pickled ginger

1 tablespoon Japanese rice vinegar

4 thin crepe-like omelettes, cut into very thin strips (here)

12 sugar snap peas or snow peas (mangetout), trimmed, lightly blanched

100 g (3½ oz) sashimi-grade tuna or salmon, cut into short, thin strips

12 cooked king prawns (shrimp), peeled and deveined

2 toasted nori sheets, cut into thin strips

Combine the sushi rice with the sesame seeds, spring onion, shiitake, bamboo shoots, kanpyo and pickled ginger in a large bowl. Spread the mixture over the base of a large, wide shallow serving bowl or lacquerware tray with sides.

Fill a bowl with warm water and mix in the rice vinegar. Dampen your hands with the vinegared water to prevent the rice sticking to your hands. Smooth the rice mixture into the bowl, dampening your hands as needed.

Sprinkle the omelette strips evenly over the top, then arrange or scatter the peas, sashimi strips, prawns and nori evenly over the top of that and serve immediately. Use a wooden rice paddle or spoon to serve into small bowls.