Chirashi

* a very easy to make dish, but extremely welcomed in the Summer season. Most important is to get fresh and superior quality seafood and make the sushi rice right!

Ingredients:

Rice:
Japanese rice x 3 cups
Rice Vinegar x 6 tbsp
6 tbsp sugar
2 tsp salt

Toppings:
Toro - clean and diced to a size you desired
Salmon - belly part - clean and diced to a size you desired
Urnin
Ikura
cucumber - diced
scrambled eggs - thinly sliced

wasabi/ sushi soy sauce

How to Make:
1. Wash the rice gently until the water drain away is no longer milky colour but looks like clear water. Usually takes 6 to 8 rounds of washing.

2. Put rice to rice cooker and usually the rice cooker will indicate how much water to put for the number of cups of rice you are cooking for sushi use. 

3. Add the required water and let the rice rest in the water for 30 min before you switch on rice cooker.

4. Once rice is cooked, let the rice cools down a bit.

5. Prepare the vinegar sauce by heating them in a small pot, i,e. the vinegar, the sugar and salt - until all is dissolved and mixed well. No need to bring to boil. Check tasting. Then cool down the vinegar.

6. Put cooked rice to wooden sushi bowl and sprinkle vinegar dressing in a circular motion. Use a flat wooden spoon to mix it quickly in a cutting motion. * a wooden sushi bowl helps to remove extra moisture, preventing rice from being sticky.

7. When rice is loosened without any lumps left, evenly mix with vinegar dressing, mix the rice further with the wooden spoon quickly in a sideways slicing motion, while cooling it with a hand fan, to allow the extra vinegar to evaporate. When the rice cools down to room temperature, it's done. Cover the rice with a clean cloth moistened with water and tightly squeezed. * the moistened cloth covering protects the rice from drying out.

8. When ready to serve, add toppings sparingly! 

Enjoy with a glass of your favourite sake!