Premium Chirashi Sushi Bowl
A jewel box of the sea. A traditional wooden bowl of perfectly seasoned, slightly warm sushi rice is completely ‘scattered’ (Chirashi) with a luxurious, vibrant assortment of the freshest premium sashimi, salmon roe, and sweet egg.
Ingredients
- 2 cups Seasoned sushi rice slightly warm
- 1/4 lb Sashimi-grade Tuna Maguro
- 1/4 lb Sashimi-grade Salmon Sake
- 2 Sashimi-grade Scallops Hotate
- 2 tbsp Salmon roe Ikura
- 1 Egg beaten and fried into a thin crepe
- 1 Shiso leaf
- 1 pinch Toasted white sesame seeds
Instructions
- Make the Egg Ribbons: Pour the beaten egg into a lightly oiled skillet to make a paper-thin crepe. Once cool, roll the crepe like a cigar and slice it very thinly to create delicate yellow egg ribbons (Kinshi Tamago).
- Prepare the Rice Base: Spread the seasoned, slightly warm sushi rice evenly into a wide, flat serving bowl. Sprinkle the toasted white sesame seeds over the rice.
- Layer the Egg: Scatter the delicate yellow egg ribbons evenly over the entire bed of rice.
- Arrange the Sashimi: Using a very sharp knife, slice the tuna, salmon, and scallops into beautiful, thick pieces. Artistically arrange the sashimi in overlapping patterns completely covering the egg ribbons.
- Garnish and Serve: Place the vibrant green Shiso leaf on the side for color. Carefully spoon the glowing, orange salmon roe (Ikura) into the center of the bowl. Serve immediately with a side of soy sauce and fresh wasabi.
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