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Chirashi Sushi

  • Prep 60 min
  • Total 3 hr 0 min
  • Ingredients 16
  • Servings 4

Ingredients

2
cups Japanese rice (glutinous)
3
cups water
1
piece of kombu (a kind of edible kelp), to taste
1
cup rice vinegar
3
tablespoons sugar
1
teaspoon salt
1
avocado, thinly sliced
1
carrot cut into thin sticks
1
Japanese cucumber (kiuri), julienned
2
scallions, finely sliced diagonally
6
prawns, cooked and chopped
6
oz salmon fillet, cut into thin strips
Triangles of fried salmon skin **
Sunflower seed sprouts, for garnish

For the sauce:

Wasabi, to taste
Shoyu, to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

** To make the triangles of salmon skin, remove the skin of the fillet, cut into triangle shapes with a sharp knife and place in a hot skillet with the fatty side down. When the skin turns golden brown, turn and fry the other side. Then transfer the skin to a plate with a paper towel and let cool.

I have to admit that making a sushi recipe without having to roll or deal with the nori (seaweed) and the mat is a wonderful solution for those of us who love sushi but don't want to spend hours trying to get our maki rolls to look just right. The most complicated part of this recipe is preparing the rice, but if you follow these directions to the letter, it will come out great. The most important thing is to buy glutinous sushi rice, because it's impossible to get the texture you want with other varieties. Once the rice is cooked, seasoned and at room temperature, place it in four bowls. Now the fun part begins: place all the ingredients that you normally use for sushi over the rice in a harmonious manner. You can use any ingredient you want and vary the colors to make your chirashi more beautiful. Once ready, the dish is typically served with shoyu, a Japanese soy sauce that's smoother than the Chinese kind. Your chirashi can also be accompanied with a bit of wasabi paste; this green powdered root is pungent and sharp enough to make us tear up, but in the right amount it's wonderful. The combination of flavors is spectacular, and I promise you that you'll feel like you just enjoyed a gourmet plate of sushi… made even more delicious by the fact that you made it!

You can use any vegetables you have at home for this recipe, including mushrooms, sliced bamboo, and water chestnuts, among others.

Add slices of raw tuna or other fresh fish.

Crabmeat also goes perfectly with this dish.

Directions

  • 1 Wash the rice under running water until it runs clear.
  • 2 Submerge the rice in water and cook it with the kombu until the water evaporates.
  • 3 Transfer the rice to a wooden bowl and stir gently with a wooden spatula (called a shamoji).
  • 4 In a small saucepan, combine the vinegar with the sugar and salt and simmer until the sugar dissolves. Let cool to room temperature, add the rice and fold in the mixture.
  • 5 Cover with a damp cloth and let cool.
  • 6 Place portions of the seasoned rice at room temperature in Japanese bowls. Add the vegetables, prawns and salmon in a harmonious array over the rice.
  • 7 Garnish with sunflower seed sprouts and fried salmon skin triangles, and serve immediately with a bottle of shoyu and a ball of wasabi, so that everyone can serve themselves according to their tastes.

I have to admit that making a sushi recipe without having to roll or deal with the nori (seaweed) and the mat is a wonderful solution for those of us who love sushi but don't want to spend hours trying to get our maki rolls to look just right. The most complicated part of this recipe is preparing the rice, but if you follow these directions to the letter, it will come out great. The most important thing is to buy glutinous sushi rice, because it's impossible to get the texture you want with other varieties. Once the rice is cooked, seasoned and at room temperature, place it in four bowls. Now the fun part begins: place all the ingredients that you normally use for sushi over the rice in a harmonious manner. You can use any ingredient you want and vary the colors to make your chirashi more beautiful. Once ready, the dish is typically served with shoyu, a Japanese soy sauce that's smoother than the Chinese kind. Your chirashi can also be accompanied with a bit of wasabi paste; this green powdered root is pungent and sharp enough to make us tear up, but in the right amount it's wonderful. The combination of flavors is spectacular, and I promise you that you'll feel like you just enjoyed a gourmet plate of sushi… made even more delicious by the fact that you made it!

Rate and Comment

Morena Cuadra Morena Cuadra
September 14, 2015

I have to admit that making a sushi recipe without having to roll or deal with the nori (seaweed) and the mat is a wonderful solution for those of us who love sushi but don't want to spend hours trying to get our maki rolls to look just right. The most complicated part of this recipe is preparing the rice, but if you follow these directions to the letter, it will come out great. The most important thing is to buy glutinous sushi rice, because it's impossible to get the texture you want with other varieties. Once the rice is cooked, seasoned and at room temperature, place it in four bowls. Now the fun part begins: place all the ingredients that you normally use for sushi over the rice in a harmonious manner. You can use any ingredient you want and vary the colors to make your chirashi more beautiful. Once ready, the dish is typically served with shoyu, a Japanese soy sauce that's smoother than the Chinese kind. Your chirashi can also be accompanied with a bit of wasabi paste; this green powdered root is pungent and sharp enough to make us tear up, but in the right amount it's wonderful. The combination of flavors is spectacular, and I promise you that you'll feel like you just enjoyed a gourmet plate of sushi… made even more delicious by the fact that you made it!