Asparagus Chirashi Sushi

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Asparagus		5-7
Watercress		1/2 pack
Broad beans (frozen)		1/2 cup
Just cooked rice		for 4 people
Butter		1 tbsp
Smoked trout fillets		2
Optional toppings:
Fine strips of ginger		1 tbsp
Finely chopped favourite pickled vegetables		3 tbsp
Finely chopped chives or spring onions		3 tbsp
Fine strips of shiso herb (or basil)		3-5 leaves
Crushed sesame seeds		1 tbsp

Method

Prep

30min

Cook

20min

Boil the asparagus and cut into diagonal slices 5mm thick.

Boil the broad beans and finely chop the watercress. Flake the trout.

Add the butter to the just cooked rice. Add Step 1 and put the lid on for 10 minutes.

Add the Step 2, ginger, pickled vegetables, shiso, sesame and half of the chives and mix together roughly.

Put in a serving dish and garnish with the other half of the chives, it's ready to enjoy.

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