Chirashi Sushi Feast
A full glass of hospitality!
20 minutes
385kcal
0.6g
- Nutrition facts are for one serving.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 4)
Directions
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Thinly slice the sashimi-grade whitefish, mix with usukuchi (light color) soy sauce and set aside.
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Break the hard root from the asparagus, thinly peel the skin 4 cm (1.5 in) from the bottom. Boil in lightly salted water (salt not included in recipe ingredients), remove, season with usukuchi (light color) soy sauce and cut into edible size pieces.
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Beat the egg and add in sugar. Loosely scramble the eggs in a fry pan with some melted butter.
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Add (A) to the rice. Mix well together.
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Stuff (4) into bowls or cups. Dress with (2), then (1), (3), the ham and finally the roe.
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
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