Chirashi Sushi Bowl with MSC certified Surimi

Recipe by Chiori, Japan

Using sustainable sourced seafood

When shopping for your ingredients, look for seafood with the MSC blue label , to ensure you are helping to protect the ocean environment for future generations.

Prep time

15 mins

Cooking Time

10 mins

Serves

Ingredients

100 grams MSC-certified surimi product (crab sticks or seafood sticks)
330 grams cooked rice
50 grams cucumber
50 grams string beans
2 eggs
2 teaspoons water
2 teaspoons of sugar
1 teaspoon soy sauce
1 and a half tablespoons vinegar
Half teaspoon salt
1 tablespoon roasted sesame seeds
Salad oil (such as Canola or a mild vegetable oil), to taste
Shichimi togarashi (Japanese spice blend), to taste

Ingredients

Method

Prepare the vegetables: Slice the cucumber thinly, rub with two pinches of salt, leave for a few minutes and then squeeze out the water. Boil the string beans for two minutes, then cut them into 2cm lengths.
Prepare the eggs: Break the eggs into a bowl, add water, 2 teaspoons of water, 2 teaspoons of sugar, and soy sauce, then mix well.
Cook the eggs: Heat a frying pan over medium-low heat, coat with a thin layer of salad oil, and pour in the egg mixture evenly to form a thin layer (an egg crêpe). Cover and cook for 30-40 seconds, then remove. Repeat for the remaining egg mixture.
Make kinshi tamago: Lightly roll the cooked egg and cut them into thin strips to make kinshi tamago (thinly sliced egg crêpe).
Prepare the rice: In a bowl, combine vinegar, 1 tablespoon of sugar, and salt with freshly cooked rice. Add roasted sesame seeds, mix evenly, and let the rice cool.
Assemble the bowl: Place the cooled rice in a bowl, hand shred the MSC crab sticks, and arrange it with the cucumber, string beans, and kinshi tamago (egg crêpe )on top. Add a sprinkle of shichimi togarashi for extra flavor (optional).

Chef top tip: Kinshi tamago means two-color threaded egg and is used as a garnish for rice. When making kinshi tamago, slice it as thinly as possible, like threads.