for 2 people
thaw 1 piece of white fish and 4 scallops
cook strong green tea (the earlier the better to leave the eggs in there for a while)
eggs
bring water to boil, insert eggs and cook for 8 minutes
put into cold water, peel
put into green tea
slice just before serving
rice
we use Nishiki Medium Grain Rice
https://www.amazon.com/Nishiki-Medium-Grain-RicePound/dp/B00852ZN2U/ref=sr_1_3?dchild=1&keywords=sushi+rice&qid=1614557947&sr=8-3
try the instant pot version: https://www.pressurecookrecipes.com/instant-pot-sushi-rice/
1 cup of sushi rice
put into fine strainer
put medium metal bowl in sink and rinse gently
submerge into water in bowl several times, till water pretty clear
let drip for 5 minutes
put 300ml Water into the pot with the copper base
add rice and let soak for 20 minutes
cook with (hermetic) lid for 13 minutes
(on VERY LOW FLAME – otherwise it burns on the bottom)
don’t open lid, take from heat source and let steam for 10 more minutes
rice vinegar
1/4 cup rice vinegar
1 1/2 Tbsp sugar
1 tsp kosher/sea salt
mix in small pan, bring to boil and let sugar dissolve, set aside to cool
after rice has steamed, mix in the rice vinegar
dressing
2 tbsp Mirin
2 tbsp Soy Sauce
1 tbsp Rice Vinegar
1 tbsp white wine vinegar
1 tbsp Sunflower Oil (or other veggi oil)
1 tbsp Green Tea or water
toppings
scallops
cook as usual with butter spread
slice in a few pieces
cod fish
In separate frying pan:
put salt on both sides, cooking for a while In butter spread,
top with dried shiitake powder
avocado
slice thinly
shredded nori
cut 5 leaves of nori with scissors
scallion
cut only the green part from 1-2 scallions
arranging the bowl
put rice, fish, sliced scallops, avocado, egg, scallion and shredded nori
sprinkle with dressing (about 2 TBSP per bowl NOT MORE !!!) , put some olive oil over the avocado slices
serve the remaining dressing in a small bowl
https://sabrinacurrie.com/recipe/homemade-chirashi-sushi-superfood-bowl-recipe/