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We have gathered all the very most lovedand highest ranked Chirashi scattered sushi in our site. It's the finest of the best!

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Ingredients

325g (1 1/2 cups) sushi rice, rinsed well
2 tablespoons gluten-free sushi seasoning
2 Lebanese cucumbers, thinly sliced
4 radishes, thinly sliced
2 avocados, coarsely chopped
Pickled ginger, to serve
Sliced lemon, to serve
500g sashimi-grade salmon, thinly sliced
36 cooked prawns, peeled, deveined
Kewpie mayonnaise, to serve
1 green shallot, finely shredded
1 sheet roasted nori, finely shredded
Micro purple shiso leaves, to serve
Soy sauce, to serve

Method

Step 1 Place rice and 500ml (2 cups) water in a saucepan over medium-high heat. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until the liquid is absorbed. Remove from heat. Set aside for 10 minutes. Use a fork to stir in the sushi seasoning. Set aside to cool.
Step 2 Divide the sushi rice among shallow serving bowls or plates. Scatter the cucumber, radish, avocado, pickled ginger and lemon slices on top. Add the salmon and prawns, then drizzle with mayo. Sprinkle with the shallot, nori and micro herbs. Serve with soy sauce.

Chirashi scattered sushi

How to make Chirashi scattered sushi

Ingredients

Method