How to make chirashi sushi or chirashizushi: easy and healthy Japanese recipe
It is said that eating in bowls -or bowls- It is fashionable and the poke trend on the rise proves it. However, although I declared myself a fan of the Hawaiian dish, I still have a weakness for Japanese cuisine. If you also love sushi and sashimi, you will surely be passionate about chirashi sushi or chirashizushi, a traditional Japanese dish that is very easy and very healthy.
The best thing about chirashi is the versatility it offers. It can be a luxury dish or a fast food with what we have in the fridge, and you just have to take care of the presentation a little. It consists of a Japanese rice base on which a good variety of fresh ingredients is carefully served, from raw fish and cooked seafood to omelette, seaweed or vegetables. This is my version.
IngredientsFor 2 persons
- Japanese rice or Bomba type 200 g
- Rice vinegar 50 ml
- Sugar 5 g
- Salt 2 g
- Egg 2
- Cooked shrimp 4
- Cooked octopus 150 g
- Pepco cucumber 1
- Fresh shiitake mushrooms 5
- Fresh salmon sirloin clean 1
- Roe (mullet, salmon ...) 10 ml
- Nori seaweed
- Soy sauce
- Extra virgin olive oil
- Dashi broth or chicken broth, vegetables, or water 100 ml
- Sake or white wine 20 ml
- A pinch of sugar
- Salt a pinch
How to make Chirashi sushiDifficulty: Easy
- Total time 50 m
- Elaboration 20 m
- Cooking 30 m
- Repose 20 m
The first step is to cook the rice. For this, we will proceed in the same way that we do when we make sushi, as Pakus details us here. You have to wash the rice very well until the water runs clear, and cook it following the instructions on the package to leave it just right. Next you have to mix the vinegar with the sugar and salt to dress the cooked rice, and then let it cool by spreading it out on a tray and fanning it.
Then you just have to prepare the rest of the ingredients, unless we already have them ready from other previous recipes. It is practical to use leftover cooked prawns, or a piece of octopus leg, etc.
To prepare the thin tortilla cut into strips (kinshi tamago) you have to beat the eggs with a pinch of salt and sugar and cook them in a lightly greased non-stick pan, over medium heat, as if it were a crêpe. It should be very fine. Once firm, it is turned over to brown it on the other side. It is then rolled up to cut into fine julienne strips.
Wash the shiitake mushrooms and cut into julienne strips. Sauté them over high heat with a pinch of salt and dashi broth (or fish, or water), sake (or white wine) and a little soy sauce. Sauté until all the liquid evaporates and set aside.
Cut the salmon into thin pieces, as if we were preparing sashimi or nigiris. Peel the cooked prawns, leaving the end of the tails, removing the casing. Cut the nori seaweed into strips or small pieces. Cut the cucumber and the cooked octopus into thin slices.
Assemble the dishes placing a cooled rice base and the rest of the ingredients, following a good order and a certain aesthetic sense. You have to ensure that they are balanced, without crowding too much. You can add roe of a different type, or a substitute for caviar.
With what to accompany chirashi sushi
Chirashi sushi is a very complete and nutritious dish that will also be very satisfying if we serve generous portions. The ideal is to complete it with a light soup or even a vegetable salad, if we have enhanced the animal ingredients in the bowl more. With a piece of fruit for dessert or some natural yogurt we will have a very healthy meal that will leave us completely satisfied.