Chirashi-zushi (scattered sushi)

How to make it

1. Cut the root of the asparagus off and peel the skin off the bottom part. After cooking it in boiled water for one minute, place it in cold water before cutting it into pieces 1cm wide. Add soy sauce onto smoked salmon.
2. After washing rice, place it in a fry pan and cover it after adding water and dried kelp. Cook it with a high heat, then turn down to low and cook for 20 minutes after it starts bubbling. Turn the heat off, then leave it for 10 minutes with the lid on.
3. Mix vinegar, sugar, salt, wasabi, and white sesame in a bowl.
4. Add rice into the bowl (3).
5. Beat the eggs with a fork in a bowl while adding salt to it. Grease a fry pan with the sesame oil, turn up to a medium heat and add the eggs to cook until scrambled with tongs.
6. Serve the rice (4) on a plate, then top it with the egg (5), asparagus and smoked salmon.

Director of this section
Go Igarashi / Cooking Specialist

Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc. He is the president of the FoodCreativeFactory Corporation