Chirashi bowl with avocado and edamame

STEP BY STEP

Let's make something delicious.

1. 01

   Thinly slice the radishes using a mandoline and marinate in a bowl with 4 tbsp sushi vinegar for at least 20 minutes.

2. 02

   For the teriyaki sauce, put the mirin, sake, soy sauce and sugar in a small saucepan and simmer over a medium heat until reduced to 60 ml. Leave to cool.

3. 03

   Lightly crush the cucumbers with the flat side of a knife, quarter lengthways and cut into pieces. Mix 2 tbsp sushi vinegar with the sesame oil and ponzu sauce. Marinate the cucumbers in half the ponzu dressing.

4. 04

   Cook the rice according to the packet instructions. Cut the red onion into thin strips and place in cold water. Toast the nori sheet in a dry frying pan, then cut into thin strips. Cook the edamame in boiling salted water for 2 minutes, then drain in a sieve.

5. 05

   Halve the avocado, remove the stone, scoop out the flesh and cut into slices. Clean the king oyster mushrooms and cut into smaller pieces if needed. Heat the rapeseed oil in a frying pan and sear the mushrooms over a high heat for 2–3 minutes. Deglaze with the teriyaki sauce and remove from the heat.

6. 06

   Snip the cress from its tray. Mix the rice with the remaining sushi vinegar and divide between bowls. Arrange the drained onion, marinated radishes and cucumbers, edamame, avocado and mushrooms on top. Drizzle with the remaining ponzu dressing and sprinkle with the sesame seeds, cress and nori strips. Wasabi and pickled sushi ginger go well with this.