Sushi

Originally, this dish would have been a simple one-course meal—a bowl of rice topped with a few slices of raw fish and whatever vegetables were cheap and good on the day. It was popular in Edo, which is now Tokyo. There is no strict rule as to what seafood to use—try to combine good colors and textures. Unlike many other scattered sushi, edomae chirashi zushi is best served in individual bowls. Arrange the ingredients however you like, but try to mix shapes and colors. To speed assembly, prepare everything beforehand.

SERVES 4 | PREPARATION TIME 1 hour, plus sushi rice and ingredient preparation

INGREDIENTS

1 quantity sushi rice | 1 vinegar-marinated mackerel fillet about 4oz (120g), cut into 8 slices | 1 rolled Japanese omelet, cut into 8 strips, ¹⁄₂in (1cm) thick | 4 tbsp shredded daikon or cucumber | 1 baby cucumber, cut into pine branch garnishes | 4 wasabi paste leaves made with 4 tsp paste | 1 medium squid body, about 3oz (90g), cleaned and cut into 4 strips | 4 prepared tiger shrimp | 4 white fish roses made using 4oz (120g) skinless fillet of white fish | 1 skinless fillet of tuna, about 5oz (150g), cut as for sashimi into 12 slices | 1 skinless fillet of salmon, about 5oz (150g), cut as for sashimi into 8 slices | 4 scallops, cut in half | 4 perilla leaves or mustard cress, to garnish | 4 tsp salmon roe

METHOD

1 Start by preparing the ingredients for assembly. Make the sushi rice, then prepare the mackerel as it will need time to marinate. While the rice is cooling, prepare the omelet, then the daikon and cucumber garnishes and wasabi leaves, and lastly the raw fish and shellfish, to keep them fresh.

2 Fill each bowl two-thirds full with sushi rice. Place a small, loose ball of shredded daikon or cucumber against one side of each bowl; lean a perilla leaf against it, or use mustard cress.

3 Position 3 slices of tuna and 2 pieces of omelet in front of the perilla leaf or mustard cress.

4 Curl each piece of squid, and place in front of the omelet. Arrange 2 slices of salmon next to the tuna.

5 Make a cut in the back of a shrimp so that it folds in half and add it to the arrangement.

6 Arrange 2 slices of mackerel with silver skin showing, 2 scallop halves, and a white fish rose in the bowl.

7 Add a spoonful of salmon roe, and finally, garnish with a wasabi leaf and a cucumber pine branch.

Tokyo-style sushi