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!