NOTE: If you have hard water, Sakai recommends using filtered water for best results.Ĭhirashi recipe from G. Top each neatly with the egg ribbons, salmon, cucumber or avocado slices, carrots and, if using, salmon roe, nori strips, ginger and a dab of wasabi. To serve, divide the rice between two bowls. Taste the rice, and adjust the seasoning if desired. Transfer to a cutting board, roll the egg up into a log, then cut it crosswise to form 1/2-inch-wide ribbons.įluff the rice with a rice paddle or rubber spatula again, and stir in the rice vinegar, sugar and salt. (The egg should not brown.) Turn off the heat and let the egg cool slightly. Decrease the heat to medium-low and cook the egg gently until the surface is mostly dry with a few wet spots, 3 to 4 minutes. Pour in the egg and tilt the skillet so the egg spreads into an even layer across the bottom of the pan. Chirashi sushi literally means scattered sushi in Japanese, referring to the manner in which the sushi toppings are dispersed throughout the rice.
Lightly grease the bottom of the pan with the oil. Heat an 8-inch, nonstick skillet over medium heat for 1 minute. Make the egg ribbons: In a small bowl, whisk the egg with the salt and sugar until homogeneous. Keep the rice tightly covered while you prepare the toppings. Uncover, and use a rice paddle or wide spoon to gently fluff the grains. Remove from heat and keep tightly covered for 10 minutes. At this point, the rice will be cooked, but firm and still quite damp. Reduce the heat to medium and maintain a rapid simmer for 4 minutes, watching to ensure it does not boil over, then cover, reduce the heat to low and cook for 15 minutes. Set the pot over high heat and bring to a boil. After draining the cloudy water the second time, add 1 1/4 cups of cool water to the rice and let it soak for 15 minutes or up to overnight. Add cool water to cover, gently swirl the rice around for 20 seconds with your fingers, then tip all of the starchy water out, taking care not to let the rice grains fall down the drain. My hangiri below is 10″ (26 cm) which is great for a family of four.Place the rice in a small, 1- or 2-quart saucepan. You can purchase the sushi mixing bowl called hangiri (or sushi oke) on Amazon. It’s a perfect dish for big family gatherings and potluck parties! You can read more about this Japanese custom in this post.Ĭhirashi Sushi is a very easy type of sushi and does not involve any raw fish. Traditionally, Chirashi Sushi is eaten on Hinamatsuri (雛祭り) or Doll’s Festival on March 3 every year. Make Chirashi Sushi for Hinamatsuri & Potluck! Sakura denbu (seasoned ground codfish) – pink color adds a nice touch for Girl’s Day celebration!.Kinome (木の芽 (山椒)) – I look for it locally but no luck….Inari age (seasoned deep-fried tofu pouch).Gobo (burdock root) - can also be found at Whole Foods or local co-ops. If youre averse to raw fish, have limited knife skills, and dont like touching cooked rice with your bare hands, then this one is for you.Here are my suggestions for ingredients and toppings that go well with chirashi sushi: Ingredients (to mix in with the sushi rice):
#CHIRASHI SUSHI. FREE#
However, you have the flexibility to simplify and modify! Feel free to leave out any ingredients you can’t find. In my recipe, I included some traditional ingredients which can be hard to find if you don’t live near a Japanese grocery store. Ingredients & Topping Choices for Chirashi SushiĮvery family has their own versions of chirashi sushi, and today I’ll show you how you can make it your own too! Now you know the difference between kaisen don and kaisen chirashi sushi - it’s all in the rice.) Type 2: Chirashi Sushi Sushi restaurants make only sushi rice so they only offer sashimi over vinegared sushi rice. You can get these sashimi bowls at non-sushi restaurants. * On a side note, when sashimi is placed over regular steamed rice, not vinegared sushi rice, it’s called k aisen don (海鮮丼). * Edomae or Edo-style means old Tokyo style. However, when you go outside of the Tokyo area, this is called Edomae* chirashi sushi (江戸前ちらし寿司) or kaisen chirashi sushi (海鮮ちらし寿司) to differentiate the mainstream chirashi sushi, which I’ll talk about next. When you order chirashi sushi at Japanese restaurants, you’ll get a lacquer box of assorted sashimi nicely plated over the sushi rice.Īround the early 1900s, sushi chefs in Edo (current Tokyo area) started to serve assorted sashimi (raw seafood) on top of sushi rice and called it chirashi sushi. I believe this chirashi sushi (also known as chirashi don) is what most people are familiar with. Chirashi sushi (chirashi don) with sashimi - on Instagram
0 kommentar(er)
