Main CourseLunchDinner

Chirashi Sushi

Name: Chirashi Sushi
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 2 adag
Cuisine: japanese
Ingredients: 200 g japanese short-grain rice; 240 ml water for cooking rice; 3 ek. rice vinegar; 1,5 ek. granulated sugar; 0,5 tk. salt; 100 g sashimi-grade tuna cut into 1.5cm cubes; 100 g sashimi-grade salmon cut into 1.5cm cubes; 75 g cucumber peeled and diced; 100 g avocado peeled, pitted, and sliced; 1 db nori thinly sliced; 1 db scallion thinly sliced; 1 tk. toasted sesame seeds; 2 ek. soy sauce for serving; 1 tk. wasabi paste for serving (opcionális); 2 ek. pickled ginger for serving (opcionális)

A vibrant and easy-to-assemble Japanese dish featuring a bed of seasoned sushi rice topped with a colorful assortment of fresh, raw fish and various garnishes. It offers all the flavors of traditional sushi without the need for rolling.

Forkin eredeti receptje

Teljes idő: 55 p
Adag: 2
Nehézség: Közepes

Allergéninformáció: a következőket tartalmazhatja: hal, glutén, szezám, szója és szójabab. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

rice

200 gjapanese short-grain rice
240 mlwater, for cooking rice

vinegar seasoning

3 ek.rice vinegar
1,5 ek.granulated sugar
0,5 tk.salt

toppings

100 gsashimi-grade tuna, cut into 1.5cm cubes
100 gsashimi-grade salmon, cut into 1.5cm cubes
75 gcucumber, peeled and diced
100 gavocado, peeled, pitted, and sliced

garnish

1 dbnori, thinly sliced
1 dbscallion, thinly sliced
1 tk.toasted sesame seeds

accompaniments

2 ek.soy sauce, for serving
1 tk.wasabi paste, for serving(opcionális)
2 ek.pickled ginger, for serving(opcionális)

Eszközök

rice paddle or spatula · small pot with lid · fine-mesh sieve · large bowl · cutting board · knife · small bowl

Elkészítés

Lépésről lépésre

1
Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs mostly clear, then drain thoroughly.
Körülbelül 3 p
A szakács megjegyzése: Properly rinsing the rice removes excess starch and prevents it from becoming gummy.
2
Combine the rinsed rice and water in a small pot with a tight-fitting lid. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes.
Körülbelül 17 p
A szakács megjegyzése: Avoid lifting the lid while the rice simmers, as this lets steam escape and can result in undercooked rice.
3
Remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to finish steaming.
Körülbelül 10 p
4
While the rice rests, prepare the vinegar seasoning by whisking together the rice vinegar, granulated sugar, and salt in a small bowl until dissolved.
Körülbelül 2 p
A szakács megjegyzése: You can gently warm the mixture for a few seconds in the microwave to help the sugar dissolve faster.
5
Transfer the hot rice to a large, non-metallic bowl. Pour the vinegar seasoning evenly over the rice.
Körülbelül 1 p
A szakács megjegyzése: Using a wooden or glass bowl prevents any reaction with the vinegar that can occur with metal.
6
Use a rice paddle or spatula to gently 'cut' and fold the seasoning into the rice until evenly distributed. Be careful not to mash the grains.
Körülbelül 3 p
7
Allow the seasoned rice to cool to room temperature. You can fan it to speed up the process and give the rice a traditional glossy finish.
Körülbelül 15 p
8
While the rice cools, prepare all the toppings and garnishes as specified in the ingredient list.
Körülbelül 10 p
A szakács megjegyzése: Keep the fish refrigerated until you are ready to assemble the bowls.
9
Divide the cooled sushi rice between two serving bowls.
Körülbelül 1 p
10
Artfully arrange the cubed tuna and salmon, diced cucumber, and sliced avocado over the bed of rice.
Körülbelül 2 p
11
Sprinkle with sliced nori, scallions, and toasted sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
Körülbelül 1 p

Őrizd meg frissen

Tárolás

Chirashi sushi is best eaten immediately and is not recommended for storage due to the raw fish.