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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
1

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.

2

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

3

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.

4

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.

5

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.