Int'l-Style Chirashi Zushi
- Serves: 4
- Calories: 434 kcal
- Total Time: 1 h 40 m
- Prep: 1 h 35 m
- Cook: 5 m
- Japanese: Intānashonaru-chirashi-zushi
- 8 slices smoked salmon
- 8 shrimps
- 8 scallops
- 1 ripe avocado
- 60 g arugula (rocket, rucola, roquette)
- 3 eggs
- 480 ml water
- 4 servings sushi rice
- a little salt
- 1 tablespoon salad oil
- suitable amount mayonnaise
Cook sushi rice.
Hull shell and devein the shrimp.
Wash the shrimps and scallops. Mix the water and a little salt in a pan and bring to a boil. Add shrimps and scallops and boil for 3 to 5 minutes on medium heat. Drain them in a colander and let them cool.
Beat the eggs in a bowl. Heat the salad oil in a frying pan. Add the eggs and stir-fry.
Cut off the stems of the arugula and wash it. Cut into 3 cm. long pieces.
Cut the avocado in half lengthwise then peel. Cut each half into 1 cm. wide slices.
Place the sushi rice on four dishes. Decorate with the eggs and arugula.
Place the avocado, shrimps, scallops and smoked salmon over the egg and arugula. Top with mayonnaise.
This has a very simple taste. You can substitute other ingredients (e.g., raw fish, cucumber, canned mushrooms).
Japanese foods recipes
Int'l. recipes with a Japanese twist