Scattered Egg and Pea Sushi with Nori2014-09-20
- Servings : 3-4
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 25m
This style of sushi (chirashi, meaning ‘to scatter’) has all the ingredients of the rolled sushi, but you don’t need to learn the art of shaping the rice. It can be served in a bowl or on a large dish to share. This recipe is for scattered egg and pea sushi with nori but the ingredients can be varied, perhaps using mushrooms or smoked salmon. Serve with sliced, pickled ginger, wasabi paste and soy sauce.
- 300g sushi rice, boiled and cooled
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 2 tsp corn flour
- 2 tbsp cold water
- 2 eggs
- 2 egg yolks
- ½ tbsp vegetable oil
- Approx. 30 sugar snap peas
- 1 sheet dried nori (20 cm x 20 cm)
For the rice
Heat the vinegar, sugar and half of the salt in a small saucepan over a low heat, stirring until the sugar and salt have dissolved. Remove from the heat and leave to cool.
Add the mix to the cooled boiled rice and stir.
For the vegetables and omelette
Dissolve the corn flour in the water and add it to a bowl with the eggs and remaining salt and whisk.
Heat the oil in a pan over a medium heat and then add some of the egg mixture, sufficient to thinly coat the pan. Cook for 1 or 2 minutes and turn the omelette over. You should cook the omelette through, but making sure that it remains a golden colour and doesn’t brown. This quantity will make about 4 or 5 omelettes in a 17 cm diameter frying pan.
Roll up each omelette and cut into thin shreds.
Cook the sugar snaps in a saucepan of boiling water for 2 or 3 minutes and then put in a bowl of cool water. This will allow the sugar snaps to retain their bright colour, halt the cooking process and stop them wrinkling as they cool. Remove from the water just before serving.
Using a pair of scissors, cut the sheet of nori into very thin shreds.
To serve, arrange the rice on a plate or in a bowl and decorate with the shredded omelette, the nori and the sugar snaps.