Chirashi Sushi

🧂 Ingredients

• 400 g Sushi rice (short-grain Japanese rice)(Rinse thoroughly until water runs clear, then cook according to package directions.)
• 60 ml Rice vinegar(For seasoning sushi rice.)
• 2 tbsp Sugar
• 1 tsp Salt
• 400 g Sashimi-grade fish(Assorted, such as tuna, salmon, yellowtail. Ensure it's labeled for raw consumption.)
• 2 pieces Tamago (Japanese rolled omelet)(Homemade or store-bought. Sliced into bite-sized pieces.)
• 1 medium Cucumber(Thinly sliced or cut into matchsticks.)
• 8 leaves Shiso leaves(Washed and dried.)
• 2 sheets Nori (seaweed)(Toasted and thinly sliced into strips or small squares.)
• 60 g Ikura (salmon roe)(For a burst of briny flavor and color.)
• for serving Pickled ginger (gari)(Palate cleanser.)
• for serving Soy sauce(Preferably low-sodium Japanese soy sauce.)
• optional, for serving Wasabi paste

👨‍🍳 Instructions

1. 1

   Prepare the sushi rice: Cook the rinsed sushi rice according to package directions. While the rice is cooking, gently heat the rice vinegar, sugar, and salt in a small saucepan over low heat, stirring until the sugar and salt are dissolved. Do not boil. Once the rice is cooked, transfer it to a large, non-metallic bowl. Gradually pour the vinegar mixture over the hot rice, fanning the rice as you mix with a rice paddle or wooden spoon to cool it quickly and distribute the seasoning evenly. The rice should be glossy and slightly sticky. Cover with a damp cloth and let it cool to room temperature (about 20-30 minutes).

   ⏱️ 40 minutes
2. 2

   Prepare the toppings: Slice the sashimi-grade fish into bite-sized pieces, about 1/4-inch thick, against the grain. If using whole tamago, slice it into 1/2-inch thick strips. Thinly slice the cucumber. Wash and dry the shiso leaves. Toast the nori sheets lightly over a low flame or in a dry pan until fragrant and slightly crisp, then cut into thin strips or small squares.

   ⏱️ 20 minutes
3. 3

   Assemble the bowls: Divide the cooled sushi rice evenly among four individual serving bowls. Gently press the rice down to create a flat surface. Sprinkle a layer of shredded nori over the rice in each bowl.

   ⏱️ 5 minutes
4. 4

   Arrange the toppings: Artfully arrange the sliced sashimi, tamago, and cucumber over the rice. Dot with ikura for a pop of color and flavor. Tuck a few shiso leaves around the arrangement. Serve immediately with pickled ginger and soy sauce on the side. Offer wasabi paste for those who like a spicy kick.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓Always use fish specifically labeled as 'sashimi-grade' or 'sushi-grade' to ensure safety and quality.
• ✓The beauty of Chirashi Sushi lies in its presentation. Take your time to arrange the toppings attractively.
• ✓Ensure the sushi rice is cooled to room temperature before serving; hot rice will wilt the toppings and affect the texture.
• ✓For homemade tamago, whisk eggs with a touch of sugar, soy sauce, and dashi, then cook in thin layers in a square pan, rolling as you go.

🔄 Variations

• Incorporate other seasonal ingredients like avocado, cooked shrimp, unagi (eel), or blanched asparagus.
• For a vegetarian version, omit the fish and ikura, and add more vegetables like marinated shiitake mushrooms, edamame, or thinly sliced radishes.

🥗 Nutrition

Per serving