250g (8.8oz) Cooked Ayanishiki Super Premium Rice Japan
40g (1.4oz) Scallops
40g (1.4oz) Salmon
4 Shrimp (peeled and deveined)
1-2 tsp Tobiko (Flying fish roe)
1 Beaten egg
Green onion (finely chopped) as needed
Seasonings:
400ml (13.5fl oz) Water
4 Tbsp Kikkoman kaori shiro dashi
½ - 1 tsp Yuzu pepper
½ tsp WelPac potato starch
Directions
In a pot, combine the seasoning ingredients and bring to a gentle boil. Add the shrimp and scallops, then simmer over low heat for about 2 minutes. After that, remove the ingredients while leaving the broth in the pot.
To the same pot, add the cooked rice and simmer over low heat for 2-3 minutes.
Pour the beaten egg into the pot in a circular motion, stir to mix. Add the shrimp, scallops, diced salmon, green onions, and tobiko on top.
