4 February 2014

Scattered Sushi (Chirashizushi)

Ingredients (2 servings):
  • for the sushi rice (called shari):
    • 2 Zojirushi cups of sushi rice (~ 360 ml),
    • 3 tbsp rice vinegar,
    • 1 tbsp fine sugar (granulated is also fine),
    • a pinch of salt,
  • additional ingredients (combine a few):
    • fresh sushi-grade fish, properly prepared,
    • smoked salmon,
    • 1/2 English cucumber, cut in half, deseeded and thinly sliced, with salt sprinkled on top to drain out excess water,
    • 8 slices of takuan (pickled daikon radish), ~ 5mm thick,
    • 1/2 avocado, sliced to ~5mm thick slices,
    • 1/2 sheet of nori (seaweed), cut to ~ 5cm x 5mm pieces,
    • white and black sesame seeds,
    • caviar,
    • shiitake mushrooms (soaked for ~1 hour, boiled and cut),
    • surimi sticks,
    • ...
  • eat with:
    • high quality Japanese soy sauce (e.g. Kikkoman),
    • gari (pickled ginger),
    • wasabi.

  1. Rinse the rice and cook it in your amazing rice cooker.
  2. In the meantime, you can prepare the additional ingredients.
  3. Also mix the rice vinegar, sugar, and salt.
  4. When the rice cooker terminates, move the rice into a big bowl, add the vinegar mixture (give it a stir just before pouring it so that the sugar does not stay on the bottom) and start rapidly mixing the rice (in a cut-and-fold motion).
  5. Transfer the rice into eating bowls and garnish with the additional ingredients. First, sprinkle with the sesame seeds. Then the rest and sprinkle with nori pieces on top.
  6. Serve with soy sauce in a small bowl, wasabi on the side of the bowl and gari on a plate (this is used to cleanse your palate between individual pieces).
Source: http://justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-2-bonus-sushi-rice-chirashizushi

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