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Chirashi Sushi Bowl with MSC certified Surimi

A recipe from...
The Ocean Cookbook
2025
Marine Stewardship Council logo
Prep time
15 mins
Cooking Time
10 mins
Serves
2

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

Method

  1. 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.
    Chirashi Sushi Bowl with MSC certified Surimi
  2. 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.
    Chirashi Sushi Bowl with MSC certified Surimi
  3. 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.
    Chirashi Sushi Bowl with MSC certified Surimi
  4. Make kinshi tamago: Lightly roll the cooked egg and cut them into thin strips to make kinshi tamago (thinly sliced egg crêpe).
    Chirashi Sushi Bowl with MSC certified Surimi
  5. 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.
    Chirashi Sushi Bowl with MSC certified Surimi
  6. 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.
    Chirashi Sushi Bowl with MSC certified Surimi
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