Chirashi Chakin Sushi

How To Prepare

1. Cook rice using your preferred method. If you don't have a preferred method, try using our Japanese rice recipe. 150g uncooked rice should yield between 300-350g cooked rice.
2. Pour freshly cooked rice into a sushi oke or similarly appropriate bowl for mixing. Add chirashi sushi rice mix and mix well. Set aside to cool.
3. In a separate bowl, whisk eggs, katakuriko potato starch mixture, sugar and salt together until well combined.

4. Using a non-stick frying pan over a medium heat, pour in enough batter for a thin egg crepe about 20cm in diameter. Cook for 1-2 minutes on each side and remove from heat. Repeat this step until all of the egg mixture has been used up (you should end up with approximately 15 crepes). Set aside to cool.

5. Slice spring onions in half lengthways, so you end up with two thin strips. Blanche strips in boiling water until soft (approximately 1 minute), then dunk in cold water straight away to stop the cooking process.

6. Once all ingredients are cooled, it is time to assemble. Lay one egg crepe on a flat surface and place a bite-size ball of the chirashi sushi rice mixture in the centre. Bring the sides of the egg crepe up so they form a bunch on top of the rice. Tie together with a strip of green onion and cut away any excess. Then serve and enjoy.