Chirashi Zushi (scattered sushi) with Reserve Selection Hot Smoked Ocean Trout

Chirashi Zushi, or ‘scattered sushi, is a different form of sushi with the ingredients scattered through and on top of the sushi rice. Free-form sushi if you will and a great variation of what has become a favourite across Australia. Brought to us by Gastronomy who took part in our Huon blogger challenge.

Chirashi Zushi (scattered sushi) with Reserve Selection Hot Smoked Ocean Trout
Preparation:
60 Minutes
Cooking:
30 Minutes
Serves:
4

  • 100g Reserve Selection Hot Smoked Ocean Trout
  • 3 eggs (crepe mixture)
  • 1 tsp sugar (crepe mixture)
  • 1 tbsp each sake/dashi/water
  • 1 tsp corn starch (crepe mixture)
  • 1/4 tsp salt (crepe mixture
  • 1 carrot
  • 1/3 green beans, top and tailed and cut diagonally into small pieces
  • 8-10 lotus root slices (not too big)
  • 3/4 cup water
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp dashi (Japanese stock or vegetable stock can be used in its place)
  • 2 cups steamed rice
  • 1 tbsp sushi No Ko or similar soy based dressing
  • 2 teaspoon Huon Reserve Selection Hand-Milked Caviar

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