Japanese Scattered Rice Bowl

EVERYDAY GOURMET WITH JUSTINE SCHOFIELD
15Ingredients
40Minutes
Calories

Ingredients

US|METRIC
  • 1 1/2 cups sushi rice (rinsed well)
  • 80 milliliters rice wine vinegar (or mirin)
  • 2 centimeters fresh ginger (piece, thinly sliced)
  • 1 1/2 cups frozen edamame beans (blanched, podded)
  • 20 grams wakame (dried, rehydrated in boiling water for 2 minutes, drained)
  • 1 avocado (thinly sliced)
  • 4 radishes (thinly sliced)
  • 200 grams fish (skinless sashimi-grade, your choice of salmon, tuna and kingfish, thinly sliced)
  • 8 cooked prawns (peeled, deveined, tails on)
  • pickled ginger (to serve)
  • shiso leaves (to serve)
  • 2 tablespoons mayonnaise (whole egg)
  • 2 teaspoons wasabi
  • 1 teaspoon light soy sauce
  • 1/2 lemon
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