Ingredients

• 3 cups Japanese-style sushi rice
• 90ml rice vinegar
• 1/3 cup (55g) caster sugar
• 1/2 large carrot, finely chopped
• 6 dried shiitake mushrooms, stalks discarded
• 25g kanpyo (dried gourd shavings), rinsed
• 1 1/2 tbs soy sauce
• 140g whole peeled bamboo shoot, cut into 1cm pieces
• 8 eggs
• 1 1/2 tsp bonito dashi (stock) powder
• 1 tbs mirin (rice wine)
• 1 tbs vegetable oil
• 400g sashimi-grade salmon, cut into 4mm-thick slices
• 60g snow peas, blanched, trimmed, thinly sliced diagonally
• 50g salmon roe (optional), to serve

Description

Salmon Chirashi-zushi Recipe - Rinse Rice Under Cold Running Water Until Water Runs Clear. Cook In A Rice Cooker With 3 1/2 Cups Water. Combine Vinegar, 2 Tbs Sugar And 1 Tsp Salt In A Small Bowl. Transfer Hot...

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