HOME-STYLE "SUSHI" OVER RICE (CHIRASHIZUSHI)
*Courtesy of Amy Kaneko, author of Let's Cook Japanese Food!* "Mastering the art of creating traditional nigiri sushi (small pads of rice topped with raw fish) is best left to those who are willing to devote several years to intensive study and apprenticeship. Japanese eat sushi in restaurants or buy it from take-out establishments. Chirashizushi is simply sushi toppings scattered over a bowl of sushimeshi. The taste is similar to the sushi you eat in restaurants but is much easier to prepare. The idea is to make the dish both look pretty and taste good. Toppings can vary based on the fresh sushi-grade fish available to you." - from Amy Kaneko, author of Let's Cook Japanese Food (https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772)
Provided by Weldon Owen Publish
Yield 4 serving(s)
Number Of Ingredients 23
- To prepare the toppings, in a bowl, stir together 2 tablespoons rice vinegar and 1 teaspoon of the sugar until the sugar is dissolved. If using shrimp, fill a saucepan with salted water and bring to a boil. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, then drain. When cool enough to handle, slice each in half lengthwise. Add the shrimp to the vinegar mixture and marinate up to 1 hour. If using crabmeat and/or surimi, marinate in the vinegar mixture as well.
- Cut the cucumber in half crosswise, then cut into paper-thin matchsticks 1-2 inches long. Cube the avocados, place in a bowl, and toss with rice vinegar to prevent browning. Have ready a bowl of ice water. Blanch the snow peas in boiling water for 1 minute, drain, immerse in the ice water, drain again, and slice diagonally into bite-sized pieces. Set aside.
- ln a bowl, beat the eggs with a fork or chopsticks until well blended. Add the remaining 1 teaspoon sugar and a pinch of salt and stir until the sugar dissolves. In a 10-inch nonstick frying pan over medium-high heat, warm the oil. When the oil is hot, pour in the egg mixture and swirl to cover the bottom of the pan. Cook, gently lifting the edges to let the uncooked egg flow underneath, until the bottom is set but not browned and the top is relatively dry, 4-5 minutes. Carefully slide the eggs out of the pan onto a flat plate and blot with a paper towel. Let cool, then cut into fine bite-sized shreds called kinshi tamago (shredded omelet topping). Set aside.
- To prepare the mushrooms, in a small saucepan over medium-low heat, combine 2 cups water, the soy sauce, mirin, sake, and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the mushrooms and cook until the liquid is greatly reduced and the mushrooms are thoroughly flavored but not burned, 15-20 minutes. Remove from the heat and let cool completely in the liquid, then remove from the liquid and thinly slice them. Set aside.
- Meanwhile, prepare the sushi rice: In a small saucepan over low heat, combine the rice vinegar, sugar, and salt and stir until the sugar and salt are dissolved. Place the hot cooked rice in a large shallow bowl, spreading it evenly. Sprinkle the warm vinegar mixture evenly over the hot rice and, using a wooden rice spatula or wooden spoon, mix in the vinegar, repeatedly cutting down into the rice, turning it over to season it evenly, and mixing until well combined. Let cool to room temperature.
- Mix the mushrooms into the cooled rice, distributing them evenly, and divide the rice mixture among 4 bowls. Divide evenly and decoratively arrange the seafood, omelet shreds, salmon (if using), cucumber, avocado, and snow pea toppings on the rice and garnish with yakinori and sesame seeds. Serve at room temperature (chilling hardens the rice) with small individual bowls for soy sauce and wasabi (if using) into which to dip the toppings.
- Recipe courtesy of Let's Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.
Chirashizushi, or chirashi sushi, is essentially free-form sushi served in a bowl or shallow vessel. The ingredients cover a bed of seasoned rice and are either neatly grouped together, which is typ-ical at restaurants, or cut into smaller pieces and "scattered" (the meaning of chirashi), giving you a variety of flavors, textures and colors in each bite. This is a common way to eat raw fish at home since it requires a lot less skill and time to make than conventional sushi. But another big part of the appeal for home cooks is that you can top it with pretty much whatever you like or have on hand, including only cooked toppings, such as grilled eel, shrimp, sliced shiitake sim-mered in a dashi-soy mixture, kinshi tamago (shredded egg crepe) or sliced tamagoyaki (rolled omelet), edamame or steamed sliced snow peas. You can also mix raw and cooked ingredients. There are really no rules, although you should aim for a balanced, visually pleasing arrangement.
Provided by Food Network
Yield 4 servings
Number Of Ingredients 14
- For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
- Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
- Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook's Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
- For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
- For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.
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Top Asked Questions
How to make chirashi sushi mix?2) To Make Chirashi Sushi Mix: Gather all the ingredients. Soak dried shiitake mushrooms with 1/2 cup water until they are hydrated and tender. Slice the shiitake mushrooms. Make a criss-cross incision at one end of the gobo. In a small saucepan, bring water to boil. When the water is boiling cook kanpyo for 3 minutes.
What is chirashi Zushi?‘Chirashi’ (ちらし) means scattered and ‘zushi’ (寿司) is the same word as ‘sushi’ (the sound changes when appended to another word). When it is served on a bowl of rice, it is also called ‘chirashi don’ (ちらし丼, chirashi bowl).
How to make the best sushi rice?Heat the vegetable oil in a wok on high heat until it starts smoking. Add the minced garlic and sauté for 15 seconds. Add peas, carrots, and green onions and fry until tender. Now add cooked sushi rice, soya sauce, dark soya sauce, and rice vinegar.
What is chirashizushi (scattered sushi)?Chirashizushi ( ちらし寿司, "scattered sushi", also referred to as barazushi) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. It is commonly eaten because it is filling, fast and easy to make. It is eaten annually on Hinamatsuri in March.