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. 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. Chirashi is a freeform Japanese dish that features all your favorite sushi ingredientsminus the hand-shaping required for nigiri and maki sushi rolls. Uncover, and use a rice paddle or wide spoon to gently fluff the grains. Distribute the sushi rice in bowls and arrange the prepared ingredients on top, then sprinkle with Tobiko roe. If youre averse to raw fish, have limited. Remove from heat and keep tightly covered for 10 minutes. Cut the fish fillets into small, fine pieces. Chirashizushi is the simplest, homiest, and most varied form of sushi. 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. Chirashi sushi, which translates to scattered sushi, is nothing less than art This Japanese delicacy is loaded with complex flavors its sweet, nutty. Place the rice in a small, 1- or 2-quart saucepan.

Chirashi sushi recipe