Name: Scattered sushi salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 350.00 g sushi rice; 50.00 ml vinegar rice; 95.00 ml sugar; 5.00 ml salt; 3.00 shiitake mushrooms dried, soaked; 0.00 carrots peeled and cut into thin strips; 45.00 ml soy sauce light or Japanese; 30.00 ml mirin; 10.00 ml oil; 1.00 eggs lightly beaten; 8.00 mangetout blanched, thinly sliced; 30.00 ml ginger pickled; 3.00 spring onions thinly sliced; 1.00 avocado cubed; 400.00 g fish thinly sliced

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Ingredients (15)

350.00 g	sushi rice
50.00 ml	vinegar — rice
95.00 ml	sugar
5.00 ml	salt
3.00	shiitake mushrooms — dried, soaked
0.00	carrots — peeled and cut into thin strips
45.00 ml	soy sauce — light or Japanese
30.00 ml	mirin
10.00 ml	oil
1.00	eggs — lightly beaten
8.00	mangetout — blanched, thinly sliced
30.00 ml	ginger — pickled
3.00	spring onions — thinly sliced
1.00	avocado — cubed
400.00 g	fish — thinly sliced

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Method:

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.