Scattered Sushi with Five Colors
Embark on a culinary journey with the vibrant and delicious "Scattered Sushi with Five Colors," a visually stunning and flavorful twist on traditional sushi. This easy-to-make recipe brings together a medley of fresh ingredients, including delicate salmon and tuna sashimi, creamy avocado, crisp cucumber, and golden strips of kinshi tamago (thinly sliced omelet). Served over perfectly seasoned Japanese sushi rice and garnished with shredded nori, this dish is a feast for both the eyes and the palate. Ideal for sushi lovers looking for a creative, deconstructed option, this bowl is as customizable as it is Instagram-worthy. Ready in just 40 minutes, it’s perfect for a quick yet impressive lunch or dinner. Don’t forget to pair it with soy sauce, wasabi, and pickled ginger for an authentic touch!
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Recipe Information
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups Water
- 4 tablespoons Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 2 large Eggs
- 1 teaspoon Oil (for frying eggs)
- 100 grams Fresh salmon sashimi
- 100 grams Fresh tuna sashimi
- 1 small Cucumber
- 1 medium Avocado
- 1 sheet Shredded seaweed (nori)
- 50 grams Pickled ginger (optional)
- 30 ml Soy sauce (for serving)
- 1 teaspoon Wasabi (optional)
Instructions
Rinse the Japanese short-grain rice in cold water until the water runs clear. Drain and let the rice sit for 15 minutes to absorb moisture.
In a rice cooker or saucepan, cook the rice with 2 cups of water according to the standard instructions for Japanese rice.
While the rice cooks, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve completely.
Once the rice is cooked, transfer it to a large mixing bowl. Gently fold in the sushi vinegar using a wooden spoon or spatula. Avoid mashing the rice. Set it aside to cool.
Crack the eggs into a bowl and whisk until fully mixed. Heat a non-stick pan over medium heat, add the oil, and pour in the eggs to create a thin omelet. Cook for 2-3 minutes until set, then flip and cook for another 1 minute. Remove from the pan, roll it up, and slice into thin strips (kinshi tamago).
Slice the salmon and tuna sashimi into bite-sized pieces. Cut the cucumber and avocado into small cubes.
Shred the nori into thin strips or use pre-shredded seaweed.
To assemble, divide the seasoned sushi rice evenly among serving bowls. Scatter the egg strips, sashimi, cucumber, avocado, and shredded nori on top of the rice. Arrange the toppings so all five colors are visible for a vibrant presentation.
Serve with pickled ginger on the side, and soy sauce and wasabi for dipping (if desired).
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 5327 mg | 232% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 32.4 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 18.8 mcg | 94% | |
| Calcium | 189 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2325 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
