We’re really lucky to be blessed with amazing suppliers here in London, and so I regularly make sushi and various chirashi bowls for my family. We use whatever is available on the day: this time it includes home made tamago-yaki, Kama toro (tuna jaw), akami (red tuna), uni (sea urchin), hamachi (yellow tail), hotate (scallop), Saba (mackerel), ikura (salmon roe), tsubugai (whelks) and sake (salmon). Underneath though you can’t see it, the rice is seasoned with homemade Shari using akazu red vinegar. Bowls are Bangjja handmade brass we were lucky enough to pick up in Seoul.
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We’re really lucky to be blessed with amazing suppliers here in London, and so I regularly make sushi and various chirashi bowls for my family. We use whatever is available on the day: this time it includes home made tamago-yaki, Kama toro (tuna jaw), akami (red tuna), uni (sea urchin), hamachi (yellow tail), hotate (scallop), Saba (mackerel), ikura (salmon roe), tsubugai (whelks) and sake (salmon). Underneath though you can’t see it, the rice is seasoned with homemade Shari using akazu red vinegar. Bowls are Bangjja handmade brass we were lucky enough to pick up in Seoul.
Hope you like it!