Edomae Chirashi (Tokyo Sushi Bowl)
Old Tokyo's grand scattered sushi — vinegared rice arranged with the finest seafood of Edo Bay, elegant and endlessly adaptable.
Ingredients
| 2 cups (360g) | sushi rice, seasoned with rice vinegar, sugar, and salt |
| 3 oz (85g) | sashimi-grade tuna, sliced |
| 3 oz (85g) | sashimi-grade salmon, sliced |
| 6 | large cooked shrimp, peeled |
| 1 | egg, made into a thin omelette and sliced into ribbons |
| 1 | small cucumber, thinly sliced |
| to garnish | shredded nori |
| to garnish | wasabi |
| to serve | soy sauce |
Instructions
- Season the rice: while hot, fold in 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1.5 teaspoons salt. Fan to cool.
- Spread the seasoned rice in a wide shallow bowl.
- Lay cucumber slices and egg ribbons over the rice.
- Arrange the tuna, salmon, and shrimp in sections over the top.
- Scatter nori strips. Add a small mound of wasabi on the side. Serve with soy sauce.