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Chirashi Sushi with Fish

Chirashi Sushi with Fish
349
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 2 servings
50 grams Spinach (or Swiss chard)
Salt
yellow Bell pepper
1 Pike-perch fish
Wasabi paste
50 grams fresh Tuna loin
50 grams fresh Mackerel fillets
400 grams cooked Sushi rice
100 grams Octopus (cooked)
100 grams Calamari (cooked)
2 King prawns (cooked, shelled)
1 teaspoon Tobiko (alternatively trout caviar)
For serving
Soy sauce
pickled Japanese Ginger root
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Preparation steps

1

Rinse the spinach, remove the stems and blanch in salted water for 1 minute. Rinse in cold water, drain and pat dry between paper towels. Rinse and trim the bell pepper and chop. Spread the pike-perch with a hint of wasabi. Top with spinach and pepper and roll up. Cut once lengthwise with a very sharp knife.

2

Cut the fish fillets into small, fine pieces. Distribute the sushi rice in bowls and arrange the prepared ingredients on top, then sprinkle with Tobiko roe. Serve with soy sauce and pickled ginger.