Ingredients
Equipment
Method
- 1. Prepare the sushi rice: Rinse the rice thoroughly under cold water until the water runs clear. Cook the rice in a gordon ramsay food rice cooker (if available) or a saucepan with 360ml water. Once cooked, let it steam for 10 minutes, then transfer to a large bowl.
- 2. While the rice is cooking, prepare the sushi vinegar mixture: In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Pour this mixture over the warm rice and fold gently with a spatula until evenly coated. Let it cool slightly.
- 3. Prepare the chicken: Dice the chicken into bite-sized pieces. In a bowl, whisk together soy sauce, mirin, and sake (if using). Marinate the chicken for at least 10 minutes.
- 4. Cook the chicken: Heat 10ml of oil in a gordon ramsay food skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Set aside.
- 5. Make the egg strips: Lightly beat the eggs. Heat a thin layer of oil (5ml) in the gordon ramsay food skillet over medium heat. Pour a thin layer of egg mixture to make a very thin omelette. Cook for about 1-2 minutes until set, then carefully flip and cook for another 30 seconds. Remove, cool, then roll up and slice into thin strips (kinshi tamago).
- 6. Assemble the chirashi: Divide the seasoned sushi rice among four bowls. Arrange the cooked chicken, egg strips, cucumber slices, avocado slices, radish slices, and nori strips decoratively over the rice.
- 7. Garnish: Sprinkle with chopped green onions and toasted sesame seeds before serving.
Nutrition
Notes
For an extra pop of flavor and a little heat, try adding a drizzle of spicy mayo or a sprinkle of shichimi togarashi over your finished bowl. It really elevates the experience!