Rika's TOKYO CUISINE: New Year Party / Chirashi-sushi & Deep-fried Shrimp

The most important holiday for Japanese people is January 1st, New Year's day. On that day, they celebrate with family by eating osechi - traditional New Year foods. It is a hassle to make an authentic osechi meal. So this time, Rika will introduce easier recipes instead. But they are just as gorgeous as traditional osechi !

Chirashi-sushi [Ingredients] *Serves 4 1 4/5 cup/360ml short-grain rice or sushi rice 2 cups/400ml water A piece of dried kombu kelp, about 6 cm square 3 tbsp rice vinegar 2 tsp salt 2 tbsp sugar Toppings 5 cherry tomatoes 3 scallops 2 cucumber pickles 5 shiso leaves 1 avocado 1/2 lemon 3 pieces lemon peel Toppings: Kinshi tamago 2 eggs 4 pinches salt 4 pinches cornstarch 2 tbsp roasted sesame seeds 100g ikura (salmon roe) Soy sauce, to taste [Method] 1. Cook the rice with kombu and water. When the water boils, reduce the heat to medium and cook for 15 minutes. Turn off the heat, and leave the rice uncovered for 30 minutes to naturally steam. 2. Cut the toppings, such as cucumber, pickles, shiso and avocado, into 5 mm pieces. Sprinkle the avocado with lemon juice. Cut the blanched scallops into 5 mm pieces. Mince the lemon peel. 3. For the kinshi tamago, mix the beaten egg with salt and cornstarch, then spread evenly in a frying pan. 4. When the surface of the omelet becomes dry and the edges begin to turn up, remove the egg crepe, by hand and cut into 5cm long strips, stack them, then cut into very thin strips. 5. To make the sushi vinegar, combine the rice vinegar, salt, and sugar, sprinkle over the cooked rice, and fold the rice with a cutting motion. 6. Add half of the toppings and sesame seeds. Lightly fold together. 7. Arrange the kinshi-tamago on top of the sushi rice, then sprinkle with the ikura salmon roe and the rest of the ingredients. Finish with lemon peel. Daikon Radish and Carrot Salad