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Hinamatsuri chirashizushi
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Hinamatsuri chirashizushi

Scattered sushi with egg and prawns

On 3 March, Japanese families with daughters set out the hina dolls and make a big, bright platter of chirashizushi: seasoned sushi rice scattered with yellow egg ribbons, pink prawns, flakes of salmon, green mangetout and crunchy lotus root. It is a party dish to share at the table, eaten with clear clam or tofu soup. This family version uses cooked salmon and cooked prawns, so it suits children; raw fish and fish roe are best kept for adults and are not for young children or anyone pregnant. For a vegetarian version, leave out the fish and prawns and add simmered shiitake. Chef's tip: fan the rice while you fold in the vinegar, so each grain turns glossy instead of sticky.

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