Wednesday, 30 July 2014

Chirashi-zushi (home-style sushi) with prawn & avocado

This recipe has been very popular in my house over the summer months since it takes less time to prepare than rolled sushi. It can be served for lunch or dinner and also works well when entertaining at home. Try it and let me know how you get on. 

For the sushi rice
2 cups of Japanese rice (320g)
2 cups of cold water
100ml rice vinegar
2 tbsp sugar
Half tsp salt

For the sushi fillings and toppings:
2 eggs (preferably free range or organic), beaten
Half a yellow pepper & half a red pepper (cut into small cubes)
1 avocado (cut into small cubes)
8 large prawns (cut into bite size pieces)

Vegetable oil (for frying)
Sesame oil and soy sauce (to garnish)


1. Click here to see how to make sushi rice.

2. To make the egg crepe, lightly oil a non-stick frying pan on medium to high heat. Depending on the size of your pan place about half the egg mix on the frying pan so you have a very thin layer of egg like a crepe. Now adjust the heat to low and leave the egg on the pan until the edges of the egg crepe start to break away from the pan. Set aside on a large plate. Continue to do this until all the egg mix is cooked. Place the egg crepes on top of each other as you cook them. When you're finished roll the pile of egg crepes together. Then using a sharp knife cut into thin strips to get shredded egg crepe.

3. Allow the seasoned sushi rice to cool to room temperature, and then mix half of the peppers, avocado and prawns into the rice. Place in a large serving dish. 

4. Scatter the remaining ingredients on top of the rice mix including the shredded egg crepe.

5. For extra flavour lightly drizzle sesame oil and soy sauce all over.

Thursday, 17 July 2014

Sushi Demo at Taste of Dublin 2014

Here's some photos from my weekend at one of Dublin's most popular foodie festivals, Taste of Dublin. I gave sushi demos throughout the weekend in the FOOD&WINE Magazine Chef's Skillery area. The festival was really successful this year with an extended list of attractions, large crowds and fantastic weather.

If you're interested in attending a hands-on sushi making class or demo in the Dublin/ Kildare area please get in touch with me at

The timetable of demonstrations at the Chef's Skillery including Darina Allen and Clodagh McKenna.

Photographer Harry Weir taking a photo of me with my sushi on the cover of FOOD&WINE Magazine.

Electrolux Taste Theatre which had cooking demos everyday. I really enjoyed the demo pictured below with Michel Roux Jr.

 One of the food areas including the best of Dublin's restaurants.

The crab cake from Clodagh's Kitchen was really fresh and tasty.

Taste of Thailand area with plenty of room to sit around and enjoy the atmosphere.

The Bite Project - Photography Exhibition including a photo of Dee Laffan editor of EasyFood Magazine.

 The Brazilian Carnival Quarter to support the World Cup 2014 taking place in Brazil.

Tuesday, 8 July 2014

Japanese Cooking Class at Ballyknocken Cookery School

Apologies for my lack of blog posts in recent weeks, I've been really busy giving Japanese cooking demonstrations at food festivals and events around Ireland. At these demonstrations, I love chatting to people and learning about how they became interested in Japanese cooking. Many people living in Ireland have connections with Japan and Japanese food either through a short visit to Japan or a relative living over there and this sparks an interest in Japanese cooking for them. 

Now, I want to share some exciting news with you! I've teamed up with Catherine Fulvio (TV chef and food writer) to give a hands-on Japanese cooking class at Ballyknocken Cookery School in Co. Wicklow on Sunday September 28th from 9:30am to 1:30pm. This 4 hour class will give you a unique insight into Japanese cooking and also time to grasp the recipes by trying them yourself during the class. 

If you're interested in hearing more about the class or booking a place please book through the link below or contact me directly ( 

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