Chirashi sushi

Ingredients for 4 servings:

• 450 g sushi rice
• some kombu seaweed, a piece of it
• 1 m.-sized carrot(s)
• 200 g shrimp(s), without shell
• 125 ml rice vinegar
• 4 m.-sized eggs
• 2 scallops
• 125 g surimi
• 10 sugar snap peas
• 6 shiitake mushroom(s), dried
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp mirin
• 1 tbsp sugar
• ½ nori sheet
• Vegetable oil for frying
• 50 g red caviar for garnishing

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Sushi salad

Wash the rice. Cut a piece of kombu and add it to the rice. Soak it in cold water for half an hour. The amount of water should be the same volume as the rice, so one cup of water for every cup of rice. Bring to a boil in a saucepan and simmer over low heat with the lid closed for 10 minutes. At the end of the time, increase the heat to high again for a minute. Steam the rice and let it cool. Cut the kombu into strips. Cook the shiitake mushrooms in 150 ml of water for about 10 minutes until soft. Remove the mushrooms, leaving the mushroom liquid in the pan. Remove the stems and cut the caps into thin strips. Peel the carrot and cut into thin sticks. Mix the sake, mirin, soy sauce, and sugar with the mushroom liquid and cook the carrot over low heat until al dente. Add the mushrooms back in. Remove the intestines from the shrimp by making a cut in the back, and simmer in salted water for 3 minutes. Halve the prawns and marinate in 40 ml of rice vinegar. Cut the surimi into thin strips. Whisk the eggs in a bowl and add a little salt. Rub a frying pan with oil using a paper towel and heat it on the stovetop. Pour half of the eggs into the pan and cook until wafer-thin, but do not allow them to brown. Cut the scallops into very fine strips. Rinse the scallops, pat dry, and fry in a pan for 2 minutes on each side. Let them stand in the pan to cool. Lightly salt the scallops. Cut into bite-sized pieces. Wash the snow peas and trim the ends. Blanch in salted water for about 1 minute, drain, and rinse with cold water. Cut into bite-sized pieces. Place the rice in a large bowl and mix with the remaining vinegar. Mix in the mushrooms, carrots, prawns, surimi, and scallops along with the marinade. Cut the nori sheet into thin strips with scissors and sprinkle them over the salad, along with the egg strips and caviar. Tip: Since we don’t use alcohol in our family meals, I omitted the sake and mirin and mixed a small amount of wasabi into the marinade instead. We think it tastes delicious this way, too.