SCATTERED SUSHI (CHIRASHIZUSHI)
Scattered Sushi (Chirashizushi) is often made for special occasions such as Dolls Festival and birthdays. This beautifully arranged sushi is the easiest of all the sushi dishes. Prepare the toppings of your choice, scatter them on sushi rice, and voila!Total Time does not include the time to cook sushi rice, make Simmered Shiitake Mushrooms, marinate lotus roots and making kinship tamago (egg crapes) that can be made ahead.
Provided by Yumiko
Categories Main
Time 35m
Number Of Ingredients 9
Steps:
- Remove heads and veins from the prawns.
- Hold prawn horizontally with the tail on the left (for right hander) and the belly facing down.
- Starting from the head end, put through a toothpick along the back between the shell and the flesh.
- When the toothpick reaches half way, point the tip of the toothpick downwards and push it further towards the tail so that the toothpick cuts through the flesh. This will prevent the prawn from curling when cooked.
- Repeat for the remaining prawns.
- Bring a small saucepan with water and a tablespoon of vinegar to a boil. Add the prawns and cook for a couple of minutes.
- Drain, remove the toothpicks, let them cool and remove shells.
- Butterfly the prawns by cutting the belly side from the head end to the tail, leaving the dorsal side of the flesh and skin intact.
- Cut the butterflied prawns, perpendicular to the butterfly cut, into 3 similar size pieces (note 8).
- Cut the grilled eel perpendicular to the backbone, to 2cm/¾" wide pieces.
- Cut each piece in half crosswise to make each piece almost square.
- Break the stem end of snow pea gently and pull the tip towards the other end. The tough string that runs along the side comes off.
- Pinch the other end, trim and pull the other side of the tough string (if you can) towards the stem end.
- Place the snow peas in a microwave safe bowl with a small amount of water, sprinkle tiny amount of salt and cover with cling wrap. Cook for 1 minute.
- Rinse under cold water to quickly cool them down. Pat dry with a paper towel.
- Cut each snow pea pod diagonally into two pieces. If the pod is very large, cut it into three pieces diagonally so that you will have two ends and one diamond-shape piece.,
- Spread the sushi rice thinly in a large shallow plate.
- Scatter simmered shiitake mushrooms over the rice.
- Scatter kinshi tamago over so that the rice and mushrooms are mostly covered.
- Scatter the lotus root pieces over the kinshi tamago.
- Place the prawn pieces with the red side up, randomly but evenly spaced.
- Place the eel pieces with the skin side down, randomly but evenly spaced.
- Make small balls with diced salmon and place them where the large patch of yellow is.
- Place snow peas randomly but evenly spaced.
JAPANESE CHIRASHIZUSHI
This Japanese recipe for chirashizushi, also known as scattered sushi, is a special-occasion dish served on plates or in bowls with colorful toppings.
Provided by Setsuko Yoshizuka
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Gather the ingredients.
- Put rice in a large bowl and rinse with cold water. Repeat rinsing until the runs clear. Drain rice in a colander and set aside for 30 minutes.
- Place rice in a rice cooker and add about 2 1/3 cups of water. Let the rice soak in the water for at least 30 minutes. Start cooker.
- Gather the ingredients.
- In a small saucepan, mix rice vinegar, sugar, and salt. Put pan on low heat and heat until sugar dissolves. Cool vinegar mixture.
- Spread hot steamed rice onto a large plate or a large bowl. Sprinkle vinegar mixture over the rice and quickly mix into the rice using a shamoji (rice spatula).
- Gather the ingredients.
- Remove stems from shiitake and slice thinly. Heat 2/3 cup of reserved water used for rehydrating shiitake in a medium pan.
- Add shiitake, soy sauce, 1 tablespoon sugar, and mirin. Simmer shiitake on low heat until liquid is almost gone. Set aside.
- Make omelets by beating eggs in a bowl with 1 1/2 teaspoons sugar. Oil a medium skillet , our a scoop of egg mixture, and make a thin omelet like a crepe. Continue until mixture is gone.
- Cut omelet into thin strips.
- Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crabmeat, and omelet strips over rice. Marinate the tuna in soy sauce and a little optional wasabi, and place tuna sashimi on top. Garnish with sesame seeds.
Nutrition Facts : Calories 249 kcal, Carbohydrate 35 g, Cholesterol 113 mg, Fiber 1 g, Protein 18 g, SaturatedFat 1 g, Sodium 758 mg, Sugar 10 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
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
Categories Japanese
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- 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
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
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- 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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From justhungry.com
JAPANESE SASHIMI AND RICE (CHIRASHI) | SAVEUR
2016-09-13 For the vinegar mixture. 1 ⁄ 4 cup rice vinegar ; 3 tbsp. (1 1/2 oz.) granulated sugar 1 tbsp. mirin 1 tbsp. plus 1 tsp. 1/2 oz. Kosher salt For the sushi rice and toppings
From saveur.com
From saveur.com
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