Japanese Chirashizushi Recipes

SCATTERED SUSHI (CHIRASHIZUSHI)

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.

CHIRASHIZUSHI

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.