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The Azania Mosaka Show
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The Azania Mosaka Show
13:00 - 15:00

How to make “scattered sushi” (it’s delicious, fast and easy)

24 November 2016 5:24 PM

The Japanese call it Chirashizushi – there’s hardly a faster, yet healthy and tasty “exotic” dish out there.

Buy all the ingredients you need and get it delivered to you by clicking "Shop Online Now" at the bottom of the recipe!

Chirashizushi ("scattered sushi" in English) is a bowl of sushi rice topped with a variety of raw fish and vegetables or garnishes.

There is no set formula for the ingredients; they are either chef's choice or specified by the customer.

It is commonly eaten because it is filling, fast and easy to make.

Pickled vegetables:

  • 3 Tbsp (45 ml) rice vinegar

  • 2 Tbsp (30 ml) castor sugar

  • 5 cm knob ginger, finely sliced

  • Salt

  • 1 small cucumber, cut into thin strips

  • 1 large carrot, shaved


  • ½ cup (125 ml) mayonnaise – preferably Japanese QP

  • Wasabi paste to taste

  • 2 Tbsp (30 ml) soy sauce

  • 2 tsp (10 ml) sesame oil


  • 1 cup (250ml) cooked sushi rice

  • 300 g fresh salmon or tuna

  • 1 avocado

  • Baby gem lettuce, optional

  • 4 spring onions, sliced

  • 2 Tbsp (30 ml) black sesame seeds


  • Mix vinegar, sugar, ginger and salt together.

  • Pour over vegetable and allow to marinate for 10 – 15 minutes.

  • Drain and reserve a couple of spoons of pickle liquid.

  • Fork pickling liquid through rice.

  • Arrange salad ingredients and pickled vegetable on a large platter or individual plates.

  • Whisk dressing ingredients together and drizzle over salad. Serve immediately.

(Serves 4)

24 November 2016 5:24 PM


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