Scattered sushi salad

Ingredients 15
Servings 5
Time 35 minutes


  • 350
    sushi rice
  • 50
    rice vinegar
  • 95
  • 5
  • 3
    dried shiitake mushrooms, soaked
  • carrots, peeled and cut into thin strips
  • 45
    light or Japanese soy sauce
  • 30
    mirin (rice wine)
  • 10
  • 1
    egg, lightly beaten
  • 8
    mangetout, blanched and cut into thin strips
  • 30
    pickled ginger
  • 3
    spring onions, cut into thin strips
  • 1
    avocado pear, cubed
  • 400
    very fresh fish, thinly sliced


20 minutes
Soak rice in water for 15 minutes then drain and allow to stand for 20 minutes.
Place in a deep saucepan with 450 ml water and bring to the boil. Reduce heat, cover and allow to simmer over a low heat for 15 minutes.
Don't stir or remove lid.
Remove from heat and set aside to steam for a further 15 minutes.

Mix vinegar, 35 ml sugar and salt together and pour over rice.
Fold in very gently. Allow to cool.

Place mushrooms and carrots in a saucepan with remaining sugar, soy sauce and mirin and simmer for 5 minutes.

Heat oil in a frying pan and pour in the egg to make an omelette. Cook until done, then turn out and slice into thin slices.
Slice the mushrooms and mix gently into prepared rice with all other prepared ingredients and serve.

Read more on: starch  |  shallow-fry

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