Chirashi Sushi Recipe

Chirashi Sushi Recipe

(Japanese Recipes)

4 cups of short-grain rice

4 cups of water

1 teaspoon salt

2 tablespoons rice vinegar

1 tablespoon sugar

1 Japanese cucumber, sliced

Pickled ginger slices

Wasabi paste

Japanese soya sauce

Toppings:

2 tablespoons marinated seaweed

3-4 slices of smoked salmon, cut into half

2 tablespoons red salmon eggs

16 slices of a variety of ready sliced sashimi (raw fish) or a selection of marinated seafood

Pink Japanese fish floss

1 sheet of nori (toasted seaweed), cut into thin strips

Method:

Wash rice in several changes of water.  Place rice in a rice cooker with water and cook until dry and fluffy.  When ready, season with salt, vinegar and sugar, mix well and leave uncovered to cool.  When rice is cool, dish out onto a bowl or deep plate.  Top with equal proportions of the suggested toppings, except for the dry ingredients such as fish floss and nori, which should be added at the last minute.  Arrange seafood contrasting colors and balancing shapes.  Serve at once with cucumber slices, pickled ginger, wasabi and soya sauce on the side.