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Chirashizushi ("scattered sushi" in English) is a bowl of sushi rice topped with a variety of raw fish and vegetables or garnishes.

There is no set formula for the ingredients; they are either chef's choice or specified by the customer.

It is commonly eaten because it is filling, fast and easy to make.

Pickled vegetables:

  • 3 Tbsp (45 ml) rice vinegar

  • 2 Tbsp (30 ml) castor sugar

  • 5 cm knob ginger, finely sliced

  • Salt

  • 1 small cucumber, cut into thin strips

  • 1 large carrot, shaved

Dressing:

  • ½ cup (125 ml) mayonnaise – preferably Japanese QP

  • Wasabi paste to taste

  • 2 Tbsp (30 ml) soy sauce

  • 2 tsp (10 ml) sesame oil

Salad:

  • 1 cup (250ml) cooked sushi rice

  • 300 g fresh salmon or tuna

  • 1 avocado

  • Baby gem lettuce, optional

  • 4 spring onions, sliced

  • 2 Tbsp (30 ml) black sesame seeds

Method:

  • Mix vinegar, sugar, ginger and salt together.

  • Pour over vegetable and allow to marinate for 10 – 15 minutes.

  • Drain and reserve a couple of spoons of pickle liquid.

  • Fork pickling liquid through rice.

  • Arrange salad ingredients and pickled vegetable on a large platter or individual plates.

  • Whisk dressing ingredients together and drizzle over salad. Serve immediately.

(Serves 4)

This article first appeared on 702 : How to make “scattered sushi” (it’s delicious, fast and easy)

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