Fanning the rice prevents it from getting mushy and helps it develop a nice sheen. If you prefer more highly seasoned rice, use more vinegar, sugar and salt, scaling up each ingredient proportionately. This recipe yields moderately seasoned sushi rice. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.
You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. Serve with soy sauce in 4 very small dishes. Place some ginger and a dab of wasabi on each leaf. (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.įor serving: Tuck a lemon slice if using along the side of each bowl. 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.įor the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. 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. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. (This process will yield about 6 cups cooked rice.) Keep covered and remove from the heat let sit for 10 minutes. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.īring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. But its not so intimidating and time consuming as making little Sushi rice balls.For the sushi rice: Rinse the rice under cold water until the water is completely clear. If you like Nigiri (sushi rice pieces with raw fish on top), you’ll love Chirashi Sushi for its raw fish toppings. Une fois prêt, ajoutez-y le mélange vinaigre de riz - sucre - sel et mélangez bien afin que le riz absorbe tout et soit à température ambiante. Although Chirashi Sushi looks more extravagant than Barazushi, it is quite easy to make at home. Préparation 1 Préparez le riz dans un rice cooker avec leau. Other than making Tamagoyaki egg omelet and Sushi Rice, you just have to make slices of raw fish. It may be even easier in a sense because there is less actual cooking involved. Even though Barazushi is a more home cook friendly dish, Chirashi Sushi is not hard to make at all. Cherry blossom viewing picnics and parties (Hanami) are very popular. In March, the girls’ festival (Hina Matsuri) is a big celebration, and there are also other celebrations like school graduations and school entrances that occur in spring (the school year in Japan begins in April and ends in March). There is a lot to celebrate in spring in Japan. It is suitable to serve for special and festive occasions. If you want to enjoy many kinds of flavors in one plate, Chirashi Sushi is a great thing to order or make.Ĭhirashi looks very nice because of the colors and shapes from different toppings – reds and whites from fish, yellow from cooked egg, orange balls of salmon roe, and green Shiso leaves and cucumber slices. The kinds of fish for the dish are not set, but it usually includes varieties of seafood like tuna, white fish, some shell fish and fish eggs, sometimes with cooked egg (Tamagoyaki) as well. Instead of mixing fish in the rice, Sashimi pieces are scattered on top of rice. While Barazushi is mostly vegetable Sushi and more home cooking Sushi, Chirashi Sushi is a more elaborate Sushi dish that you often see at Sushi restaurants.Īs Bara from Barazushi means “scattered,” describing that pieces of vegetables are mixed into the sushi rice, Chirashi also means scattered or dispersed. Chirashi Sushi is sometimes mixed up with Barazushi which doesn’t contain much raw fish other than decoration. Chirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi).
0 kommentar(er)
