Sushi rice recipe adapted from “Japanese Home Cooking” by Sonoko Sakai (Roost Books, 2019). 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. My Easy Vegan Chirashi Sushi is as tasty as it is stunning. So essentially, Chirashi Sushi is scattered ingredients on top of seasoned sushi rice. Taste the rice, and adjust the seasoning if desired. Chirashi Sushi is a Japanese dish consisting of a bed of sushi rice topped with a variety of ingredients. 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. 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. Sprinkle with sesame seeds and, if you want to improve the presentation and freshness of the dish, also add a few leaves of fresh mint.Place the rice in a small, 1- or 2-quart saucepan.If you use the less salty one (eg green Kikkoman) you can also use a spoonful per bowl, if instead it is more salty, I suggest you reduce the dose slightly. Then arrange the vegetables on the other half of the rice.Switch to the vegetables, peeling and cutting the carrots and cucumbers into fairly fine sticks and 5-6cm long.Then cut the salmon into thin slices and arrange half of the surface over the rice.Before adding the other ingredients, if desired, you can sprinkle the surface of the rice with a little chopped chives, to give a more decisive flavor to the dish.This quantity is enough for 6 people, but I recommend you to increase the doses, in case you want to prepare it as a single dish. Then arrange portions in equal quantities in bowls, based on the number of people you want to serve.To prepare the chirashi you will have to wait until the rice has cooled. To prepare sushi rice, you can follow the recipe for sushi rice without rice cooker.2 tablespoons of Ready Sushi Seasoning (or 40ml rice vinegar, 5g fine salt, 15g sugar). Chirashi with salmon, cucumbers and carrots Ingredients: (4-6 people) If you want to enjoy it as a single dish you can increase the doses. Usually it is an appetizer or in any case one of the lunch courses. It is a simple but complete dish, very suitable for the hot season when you want fresh food. In this case, I went for the simple, with sliced salmon sashimi style, carrots and cucumbers, some soy sauce and sesame. Finally, a little soy sauce and black and white sesame seeds. And in some cases also other elements to enrich it, for example the classic Japanese omelette rolled and cut into slices. In addition to fish, some raw vegetables or fruit are usually added, such as carrots, cucumbers, daikon, avocado, mango. The fish is placed on top of the rice and you can choose whether to use only one type, or multiple types at the same time. Cirashi is one of the traditional preparations of Japanese sushi the base is always rice cooked by absorption and with the classic reduction of vinegar, salt, sugar and possibly wine, which gives the typical sweet taste to the rice itself and which goes wonderfully with raw fish.Ĭirashi usually uses meaty fish such as tuna, salmon, mackerel, swordfish, amberjack and shrimp. Chirashi with salmon, cucumbers and carrots.
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