• 1h
  • 1h30min
  • Difficult
  • 4 Servings
0 vote


For the marinated Pink Lady® apple and crudi
  • 1 Pink Lady® apple
  • 1 pinch of salt
  • 120 ml rice vinegar
  • 50 g sugar
  • 170 ml water
  • 1 half cucumber
  • 1 half radishes
  • 1 carrot
For the Japanese sushi rice
  • 1 pinch of salt
  • 100 ml rice vinegar
  • 20 g sugar
  • 350 ml water
  • 300 g Japanese rice (or short-grain rice)
For the Japanese omelette
  • 4 eggs
  • 1 pinch of salt
  • 1 tbsp soy sauce
  • 1 pinch of sugar
  • 1 tbsp mirin
  • 2 tsp cooking oil
For the fish
  • 200 g swordfish
  • 2 tsp bluefin tuna
For the seasoning
  • 4 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 A quarter of a tsp / 1/4 tsp sesame oil
  • 2 cm ginger root
  • 2 tbsp mirin


For the marinated Pink Lady® apple and crudi
  1. Cut the Pink Lady® apple and the carrot into matchsticks, then slice the cucumber and red meat radish with a mandolin.
  2. Bring the water, rice vinegar, sugar and salt to the boil and leave to cool.
  3. Tip the mixture over the Pink Lady® apple and the crudités. Leave to marinate for 1 hour.
For the Japanese sushi rice
  1. Rinse the rice: fill a bowl with water and mix. Drain off the water and repeat 3 or 4 times until the water is clear. Leave to drain for 30 minutes in a sieve.
  2. Put the drained rice into a pan. Add 350 ml of cold water. Check that the water covers all the rice. Cover and bring to the boil. Reduce the heat and leave to cook for 15 minutes without removing the lid. Turn off the heat and leave covered for another 15 minutes.
  3. Heat the rice vinegar, sugar and pinch of salt together.
  4. Put the rice in a dish and sprinkle with the rice vinegar mixture. Leave it to rest.
For the Japanese omelette
  1. Whisk the soy sauce, mirin, sugar and salt together.
  2. Beat four eggs. Transfer half of the beaten eggs to a second bowl. Add the soy sauce mixture to one of the two bowls.
  3. Heat the cooking oil on a medium heat in a small frying pan.
  4. Add enough of the “plain” omelette mix to cover the bottom of the frying pan entirely with a thin layer. Leave the omelette to cook without turning it (the top should remain slightly sticky) and set aside on a plate. Repeat until all of the mixture has been used. Make very thin omelettes with the other half of the mixture flavoured with soy sauce. Lastly, pile all the omelettes one on top of the other, alternating “plain” omelettes and “flavoured” omelettes. Roll the omelettes up into a role using a sushi mat to create a two-coloured omelette. Leave to chill in the fridge for 30 minutes.
For the fish
  1. Remove the skin and bones from the swordfish and bluefin tuna fillets.
  2. Chop the fish into 0.5 to 1 cm thick strips and place them in the freezer for around 30 minutes so that it is easier to cut the fish. Warning, never re-freeze fish that has already been frozen.
For the seasoning
  1. Grate the ginger root.
  2. Mix the soy sauce, the mirin, the rice vinegar, the sesame oil and the ginger together.
To serve
  1. Cut half the apple into very fine half-moon shaped slices.
  2. Drain the sweet and sour crudités.
  3. Chop the Japanese omelette into slices about 0.5 cm thick.
  4. Divide the rice into 4 bowls.
  5. Place the Pink Lady® apple, the sweet and sour crudités and the pieces of fish on top. Then add the omelette, the leek sprouts, the finely sliced spring onion, the leaves of the herbs, the gari and a dash of wasabi. Season the bowls with the seasoning

Pink Lady® top tip

Have fun trying out new alternatives for the dish. Marinate the fish – having cut it into cubes – in seasoning for 30 minutes. Add Nori seaweed and toasted sesame seeds to the Chirashi bowls just before serving.

Do you like this recipe?

Try it, and share your photos on Instagram with the hashtag #pinkchefs