🇯🇵 Japanese

Eggs Sushi Bowl

Name: Eggs Sushi Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: to taste Salt; 1, finely chopped Garlic; 300 g Rice; 6 Eggs; 1 tsp White Pepper; 1 Avocado; 600 ml Stock or Broth; 3 tbsp Rice Vinegar; 2 tbsp Neutral Oil; 2 sheets Nori Seaweed; 350 g Sushi Rice

🇯🇵 Japanese

Fluffy grains steamed with eggs and aromatics so every spoonful is savoury and separate — a one-pot japanese classic. Ready in 35 minutes including prep.

Prep 10 min Cook 25 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1, finely chopped
Rice300 g
Eggs6
White Pepper1 tsp
Avocado1
Stock or Broth600 ml
Rice Vinegar3 tbsp
Neutral Oil2 tbsp
Nori Seaweed2 sheets
Sushi Rice350 g

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Neutral Oil in a wide pot, soften the garlic, and bloom the white pepper for 30 seconds.
3
Stir in the eggs, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with shiso leaves.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: Chirashi Bowl (ちらし寿司 - Chirashi Sushi Recipe) · on YouTube