3/16/2023 0 Comments Chirashi zushi recipe![]() ![]() I use a rice cooker and while I know that not everyone gets on with them I find it cooks rice perfectly every time. Ingredients for chirashi zushi Sushi rice It’s a surprisingly filling and quite healthy way to get a variety of seafood into your diet. Equally you can use it as a way to use up the odds and ends in the fridge. We have a local fish shop which always has a lovely selection of fish and seafood so when I’m feeling a bit indecisive I’ll order a bit of everything and serve up scatter sushi for tea. The great thing about studying a food concept when you travel is that you have to eat plenty of it prepared in different places to observe all the nuances. It was a concept I immediately knew I’d take home and adapt to fit into our own diet and the local produce available in Australia. It’s not particularly common on a restaurant menu but I love the idea of chirashi zushi or scattered sushi that’s often made by Japanese mums at home because it incorporates all of the flavour, texture and visual appeal of sushi without requiring the precision and skills of a sushi master. It’s a tasty meal, filling but not heavy and I’ve enjoyed it without exception. We’ve had a similar-looking dish called kaisen-don but that uses steamed rice as the base rather than sushi rice. It’s a delicious bed of perfectly seasoned sushi rice topped with anything from a layer to a mound of fresh seafood, vegetables and other condiments. If you don’t have an electric fan, you can manually fan it with a piece of cardboard or a magazine.On our travels in Japan, we’ve enjoyed chirashi zushi from Osaka all the way up to Sapporo. Fanning the rice prevents it from getting mushy and helps it develop a nice sheen. If you prefer more highly seasoned rice, use more vinegar, sugar and salt, scaling up each ingredient proportionately. This recipe yields moderately seasoned sushi rice. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. Serve with soy sauce in 4 very small dishes. Place some ginger and a dab of wasabi on each leaf. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.įor serving: Tuck a lemon slice if using along the side of each bowl. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.įor the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. While fanning the rice (see Cook’s Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. (This process will yield about 6 cups cooked rice.) Keep covered and remove from the heat let sit for 10 minutes. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.īring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. For the sushi rice: Rinse the rice under cold water until the water is completely clear.
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