Chirashi Sushi

By: Jane F

Rinse the sushi rice 3 times and drain well. Add 1.5 cups of water to the washed rice and cook it in a rice cooker.
Make the egg strips by combining the eggs, 1/2 teaspoon sugar, 1/4 teaspoon salt in a container with a spout (like a measuring jug). Whisk well.
Heat a non-stick frypan on low with a little oil. When heated, pour a thin layer of egg mixture and tilt to distribute it to the edges. When the top is just set, use a spatula to roll it up and place it on a chopping board. When cool enough to touch, cut it into thin strips.
De-string the snow peas and cut in half diagonally. Blanche the peas in boiling water for 60 seconds. Drain immediately with a sieve and flush with cool water.
When the rice is cooked, add the sushi seasoning and gently mix with a rice paddle or spatula to avoid crushing the grains too much.
Get a flat, wide bowl and assemble according to these layers: rice on the bottom, followed by drizzled kewpie mayonnaise using the thin nozzle, scattered egg strips, prawn and snow pea in an alternating pattern, salmon sashimi in the centre.
Make dollops using the wide nozzle of the kewpie bottle (revealed when you remove the red cap) around the bowl. Top the dollops with a small amount of fish roe. Place a heap of thinly sliced nori seaweed in the centre. Get a thin scallion leaf and use scissors to cut small pieces onto the bowl.