Chirashi Sushi Recipe

Ingredients

• 1½ cups short-grain sushi rice
• 1 small strip of kombu (dried seaweed)
• 4 tbsp Japanese rice vinegar
• 2 tbsp sugar
• ½ tsp salt

• shredded daikon
• thinly sliced cucumber
• 1 fillet sashimi-grade tuna, thinly and evenly sliced
• 1 fillet sashimi-grade salmon, thinly and evenly sliced
• 1 fillet sashimi-grade kingfish, thinly and evenly sliced
• 12 prepared and cooked shrimp
• 1 cured mackerel fillet, thinly sliced
• 1 thin squid tube, scored and cut into pieces
• wasabi, to serve
• Japanese dark soy sauce, to serve

• use gluten-free tamari to replace soy sauce

1. In a sieve, rinse the rice until the water runs clear. Put the rice, kombu, and 1¼ cups water in a heavy saucepan, and cover with a lid. Bring to a boil, thensimmer for 11–12 minutes. Remove from the heat and leave to steam, with the lid on, for 10 minutes.
2. Put the vinegar, sugar, and salt into a saucepan and heat slowly until the grains have dissolved.
3. Turn the rice onto a shallow dish. Drizzle the vinegar mixture over, then turn to gloss the rice. Leave to cool.
4. Serve the rice on the dish or in four individual bowls, arranging the vegetables and fish on top. Serve with wasabi and dark soy sauce.