Chirashi Sushi

Add rinsed rice into the pot after thoroughly draining. Add fresh water and kombu on top. Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.

In a small bowl, combine rice vinegar, sugar and salt until sugar dissolves; set aside.

Once the rice cooking is complete, uncover and remove the kombu. Transfer the rice to a serving dish, preferably a wooden tub if available.

Drizzle the vinegar mixture from Step 2 onto a rice spatula while moving back and forth over the cooked rice. Gently mix the rice in a slicing motion to prevent the rice from getting mashed.

Use a fan to help cool off the rice while mixing. Continue mixing until the rice is cooled enough to be mixed with toppings. Spread toppings onto the rice and serve.

In a small bowl, mix eggs, sugar and soy sauce. Heat a small pan (preferably a tamagoyaki pan) over medium heat and lightly oil using a paper towel.

Pour 1/3 of the mixture from Step 1 and lightly stir. When the mixture is halfway cooked, roll it from the far end to the front, then push the rolled egg to the far end of the pan.

Oil the empty part of the pan, then pour in half of the remaining egg mixture, ensuring to pour some underneath the rolled egg as well. Once the mixture is halfway cooked, roll it again from the far end to the front. Repeat these steps once more. Brown the rolled egg to your desired color.