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Chirashizushi with Avocado

Yields1 Serving

 650 g short grain rice
 90 ml rice vinegar
 2 tbsp sugar
 1 tbsp salt
 2 eggs
 Pinch of salt and sugar
 Spray oil
 100 g sashimi tuna, kingfish, salmon, sliced
 6 scallops, sliced (optional)
 70 g salmon roe
 6 cooked king prawns, peeled
 2 ripe avocados, cut into quarters and then halved on an angle
 1 small cucumber, sliced into rounds
 Small handful radish sprouts
 8 very thin slices lemon
 1 tbsp toasted sesame seeds
 ½ cup crumbled nori
 Wasabi and soy to serve

For the rice, rinse in cold water until the water runs clear then soak for 30 minutes in fresh water before draining well and then adding to a rice cooker with equal part of water and cook.


Blend the vinegar, sugar and salt together and set aside.


Transfer the hot rice onto a hangiri, pour the sushi vinegar over and with a big spoon, use a cutting motion to mix the vinegar through the rice evenly. Use a fan to cool the rice quickly to room temperature and store in a sealed container until needed.


For the kinshi tamago: whisk the eggs in a bowl with the sugar and salt. Heat a non-stick frying pan over medium heat and spray with oil. Spoon a little egg mix into the pan and swirl to make a thin sheet and cook until set, only seconds, then flip to cook other side and transfer to a plate. Repeat with rest of egg then thinly slice the egg crepes into strips.


Spoon the rice into a large sushi rice bowl, scatter with the kinshi tamago, sashimi, prawns, cucumber, lemon, nori, roe and avocado. Serve with wasabi and soy.