Cook the rice following the instruction on the rice cooker for making sushi rice. Otherwise, use a little less water than usual to cook rice.
Mix the mirin and salt in a heat proof dish and microwave for one minute. Once it cools, add the vinegar and whole grain mustard to make sushi vinegar.
Make scrambled egg and tuna mayonnaise salad.
Cut the processed cheese into 1cm squares. Cut the broccoli into small florets and boil.
Make cherry blossom petals with fish sausage. First, thinly slice the fish sausage diagonally.
Cut a V-shape at the edge of each slice.
After the rice is cooked, pour the sushi vinegar and cut the rice with a wooden spatula without crushing the grains. Cool the rice using a paper fan.
After the rice cools down, add the cheese and tuna salad.
Transfer the sushi rice onto a serving dish and arrange the scrambled eggs, cherry blossom petal shaped fish sausage and broccoli on top. Serve!
Story Behind this Recipe
I wanted make chirashi zushi with the ingredients I had at home. I made a salad styled dish with light acidity of vinegar.
Cool down the sushi rice with a paper fan to evaporate excess moisture. If you mix cheese with the warmed sushi rice, it'll melt and be messy so make sure the rice has properly cooled first before adding the cheese.