Scattered sushi bowl (Chirashizushi)

1. Rinse the rice until the water runs clear, soak for 30 minutes, then bring to the boil covered with the water, simmer on low for 12 minutes and rest for 10 minutes.

2. Warm the rice vinegar with the sugar and salt until dissolved, pour over the hot rice and fold it in with cutting strokes in a wide bowl while fanning it to cool.

3. Beat the egg with the pinch of sugar and cook 2 thin omelettes in a lightly oiled pan, then cut them into very fine strips.

4. Boil the prawns in salted water for 2 minutes and peel; dice the salmon and tuna into 1 cm cubes, the cucumber small and cut the nori into strips.

5. Spread the sushi rice in bowls, scatter over the egg strips, then arrange the fish, prawns, cucumber and salmon roe colourfully on top.

6. Sprinkle with nori and serve with wasabi and soy sauce.

Tip: Chirashizushi is a festive dish: on 3 March, Girls' Day (Hina matsuri), almost every Japanese family makes it. Always use "sushi-grade", previously frozen fish for raw fish.