Chirasushi Okinawa Style
Okinawa's festive scattered sushi - vinegared rice layered with pork, egg ribbons, fish cake, and vegetables for celebrations.
Ingredients
| 2 cups (360g) | Japanese short-grain rice, cooked | |
| 3 tablespoons | 45 ml | rice vinegar |
| 1.5 tablespoons | 23 ml | sugar |
| 1.5 teaspoons | 7.5 ml | salt |
| 3.5 oz (100g) | cooked pork, thinly sliced | |
| 2 | large eggs, made into a thin omelette and sliced into ribbons | |
| 2 oz (60g) | fish cake (kamaboko), sliced | |
| 1/4 cup (30g) | carrot, julienned and briefly blanched | |
| 2 tablespoons | 30 ml | pickled ginger, chopped |
| 1 tablespoon | 15 ml | toasted sesame seeds |
| 2 sheets | nori, cut into thin strips |
Instructions
- While rice is still hot, combine rice vinegar, sugar, and salt. Pour over rice and fold gently. Fan to cool to room temperature.
- Make a thin egg omelette: cook beaten eggs in a lightly oiled pan, slide out, roll up, and slice into thin ribbons.
- Spread seasoned rice in a wide shallow bowl or serving platter.
- Arrange pork slices, egg ribbons, kamaboko, carrot, and nori strips over the rice.
- Scatter pickled ginger and sesame seeds over the top. Serve at room temperature.