Smoked Salmon Chirashi-zushi

Name: Smoked Salmon Chirashi-zushi
Yield: 4 servings
Cuisine: British
Ingredients: Sushi Rice (*Cooked from 180ml x 3 cups uncooked Rice); 1 Avocado; 2-3 Eggs; 100 g Smoked Salmon; 1-2 Spring Onion; Shredded Nori; Roasted Sesame Seeds, Tobiko or Ikura *Optional; 2-3 tablespoons Japanese Mayonnaise; 1 teaspoon Soy Sauce; 1 teaspoon Rice Vinegar (or Lemon Juice); *Note: If you have Ponzu, replace Soy Sauce & Vinegar with the Ponzu

Hiroko Liston @hirokoliston

Melbourne, Australia

Enjoy Sushi Rice with the topping of Smoked Salmon, Avocado and Egg. This dish is so simple and easy to prepare, yet very delicious and beautiful. Sushi can be your busy day’s dinner. Add some more salad vegetables to make it more refreshing.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

Sushi Rice (*Cooked from 180ml x 3 cups uncooked Rice)
Sushi Rice
1Avocado
2-3Eggs
100 gSmoked Salmon
1-2Spring Onion
Shredded Nori
Roasted Sesame Seeds, Tobiko or Ikura *Optional
Mayonnaise Sauce
2-3 tablespoonsJapanese Mayonnaise
1 teaspoonSoy Sauce
1 teaspoonRice Vinegar (or Lemon Juice)
*Note: If you have Ponzu, replace Soy Sauce & Vinegar with the Ponzu

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Steps

1

Cook Sushi Rice. See my 'Sushi Rice' recipe.
2

Heat small amount of oil in a fry pan and cook Eggs to make firm scrambled egg. Transfer to a plate.
3

Cut Avocado into small cubes, Smoked Salmon into bite size.
4

Make Mayonnaise Sauce by mixing all the ingredients.
5

Place the Sushi Rice on a plate and add some Avocado, Smoked Salmon and Scrambled Egg to decorate it.
6

Place the Mayonnaise Sauce into a plastic bag, cut a bottom corner of the plastic bag to make a tiny hole, then squeeze the Sauce over the Sushi.
7

Sprinkle with some finely chopped Spring Onion, shredded Nori and Roasted Sesame Seeds. If you have Tobiko (Flying Fish Roe) or Ikura (Salmon Roe), sprinkle some of them as well and they will make this dish very special.