Chirashi scattered sushi
Ingredients
- 2 cup (400g) japanese-style sushi rice
- 2 2/3 cup (660ml) water
- 1 teaspoon peanut oil
- 1 egg, beaten lightly
- 75 gram sashimi-grade tuna, sliced thinly
- 75 gram sashimi-grade salmon, sliced thinly
- 1 tablespoon salmon roe
- 1 tablespoon drained pickled ginger
- 1 tablespoon finely shredded nori (toasted seaweed)
- 1/3 cup (80ml) rice vinegar
- 2 tablespoon caster (superfine) sugar
- 1/4 teaspoon salt
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