Chirashizushi (scattered sushi)🍱

Chirashizushi (scattered sushi):

Ingredients
2 cups (400g) sushi rice
¼ cup (60ml) sushi rice seasoning
1 tbsp sesame oil
4 eggs, beaten
100g Shitake mushrooms, thinly sliced
2 tsp soy sauce
100g snow peas, trimmed
100g sashimi grade tuna, thinly sliced
100g sashimi grade salmon, 1cm dice
100g sashimi grade kingfish, 1cm dice
12 cooked tiger prawns, peeled, deveined, diced
1 baby cucumber, thinly sliced
½ nori seaweed sheet, shredded
25g salmon roe
Micro sprouts, pickled ginger and wasabi, to serve

Method
Rinse rice under cold water until water runs clear. Drain well.
Place rice in a rice cooker with 2½ cups (625ml) water, allow to soak for 20 minutes.
Press start, then remove the bowl when the machine switches to “keep warm” and set aside for 10 mins, covered. .
Transfer rice to a large shallow bowl, drizzle over seasoning and turn and mix rice with a rice spoon, whilst fanning with other hand to cool.
Cover with a damp tea towel and set aside.
Heat 1 tsp of oil in a large non-stick frying pan on medium heat. Add egg and tilt pan to spread out to a thin omelette.
Cook for 1 minute, until almost set, then flip and cook a further 10 seconds. Transfer to a clean board and allow to cool slightly.
Roll omelette up into a tight log, then slice thinly.
Heat remaining oil in frying pan on medium-high heat. Cook shitakes for 4-5 minutes, until starting to brown.
Drizzle with soy sauce and toss to deglaze pan. Transfer to a bowl to cool.
Blanch snow peas in boiling water for 1 minute, then refresh in iced water. Drain and slice diagonally.
Place rice in a large serving bowl, or individual bowls. Top the rice decoratively with mushrooms, seafood, snow peas, egg, cucumber, nori, salmon roe, and garnish with micro sprouts, pickled ginger and wasabi. Serve immediately.

#shorts