Literally meaning ‘escattered sushi’, this differs from the other main kinds of sushi in that it is served in a bowl, with the vinegared rice being topped with an assortment of toppings, most typically raw fish.
- 250g sushi rice
- some wasabi
[ Toppings ]
- 3 slices tuna (20g each)
- 2 slices sea bream (15g each)
- 1 ark shell
- 1 scallop
- 1 shrimp
- 1 slice squid
- 2 slices rolled omelette
- Pour 70ml hot water over the squid to parboil, and prepare the seafood according to the Nigirizushi recipe.
- Make the rolled omelette in the same way as for the Egg Nigirizushi, and cut 2 x 3cm width slices.
- Arrange all the toppings on the rice and serve in a bowl, garnish with wasabi. This dish is eaten with chopsticks.