You might think that Japanese people often make nigiri (finger) or maki (rolled) sushi at home, but these types of sushi are more often eaten at restaurants or as takeout. The sushi commonly made in the home is chirashi sushi, or scattered sushi. It’s very simple and needs no complicated knife or shaping skills. You simply choose your toppings and lay them over a bed of rice mixed with sushisu vinegar. This vinegar is the key ingredient, as it’s what transforms normal steamed rice into distinctive sushi rice. It’s simple, sensational, and makes all the difference.
This crispy deep-fried cod warm salad has the perfect combination of flavour and texture. Also the refreshing soy sauce dressing adds brightness to the dish.
Winner of the 2007 Original Sushi Competition. Recipe by Trevor Blythe of the White Fox Restaurant in Tokyo.