Chirashi Sushi with Fish

Ingredients

• 50 g spinach leaves (or Swiss chard)
• Salt
• yellow bell peppers
• 1 pike perch
• wasabi paste (very spicy Japanese horseradish)
• 50 g fresh tuna fillet
• 50 g fresh mackerel fillet
• 400 g cooked sushi rice
• 100 g cooked octopus
• 100 g cooked calamari
• 2 large shrimp, cooked, shell removed
• 1 tsp tobiko (or trout caviar substitute)
• soy sauce
• pickled Japanese ginger

Instructions

1. 1.

   Clean and wash spinach leaves, blanch in salted water for 1 minute. Shock with cold water, drain and pat dry between kitchen towels. Clean bell peppers, rinse and dice small. Rub pike perch fillet with a touch of wasabi. Top with spinach and peppers and roll up. Slice lengthwise once with a very sharp knife.

2. 2.

   Cut fish fillets into small fine pieces. Distribute sushi rice on bowls and arrange the prepared ingredients along with octopus, calamari, and shrimp on top. Sprinkle with tobiko roe and serve. Offer soy sauce and ginger separately.