Mediterranean Style Chirashi S

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Rice		2 gou (300g)
Sushi vinegar:
Rice vinegar		3 tbsp
Light brown sugar		2 tbsp
Sea salt		1/2 tbsp
Smoked salmon		200g
Olives		100g
Baby plum tomatoes		5-6
Rocket		1/2 pack
Cucumber		1/3
Edamame (soya beans)		2 handfuls

Method

Prep

30min

Cook

30min

Cook the rice first with 1 tbsp sake and slightly less water than usual.

Slice the smoked salmon into strips. Chop the tomatoes into half. Cut the cucumber into half lengthways then slice thinly before rubbing with salt.

Put the hot cooked rice into a large flat dish and pour over the sushi vinegar.

Mix gently by slicing with a wooden spoon and fanning at the same time to remove the moisture. Your sushi rice is ready.

Sprinkle the rocket onto a plate, then put the rice and smoked salmon and olives. Top with the squeezed cucumber and edamame - it's ready to eat!

Tips & Note

I used Bird's Eye frozen Young Soya Beans. Take 2 handfuls and put in hot water, drain and sprinkle with salt.

Category

Japan Salads Sushi Cucumber Fish Seafood Tomato Home Party

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