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Chirashi Sushi

Name: Chirashi Sushi
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 2 porties
Cuisine: japanese
Ingredients: 200 g japanese short-grain rice; 240 ml water for cooking rice; 3 el rice vinegar; 1,5 el granulated sugar; 0,5 tl 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 st nori thinly sliced; 1 st scallion thinly sliced; 1 tl toasted sesame seeds; 2 el soy sauce for serving; 1 tl wasabi paste for serving (optioneel); 2 el pickled ginger for serving (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 55 min
Porties: 2
Moeilijkheid: Gemiddeld

Allergeneninformatie: kan vis, gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

rice

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

vinegar seasoning

3 elrice vinegar
1,5 elgranulated sugar
0,5 tlsalt

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 stnori, thinly sliced
1 stscallion, thinly sliced
1 tltoasted sesame seeds

accompaniments

2 elsoy sauce, for serving
1 tlwasabi paste, for serving(optioneel)
2 elpickled ginger, for serving(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 17 min
Tip van de kok: 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.
Ongeveer 10 min
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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 3 min
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.
Ongeveer 15 min
8
While the rice cools, prepare all the toppings and garnishes as specified in the ingredient list.
Ongeveer 10 min
Tip van de kok: Keep the fish refrigerated until you are ready to assemble the bowls.
9
Divide the cooled sushi rice between two serving bowls.
Ongeveer 1 min
10
Artfully arrange the cubed tuna and salmon, diced cucumber, and sliced avocado over the bed of rice.
Ongeveer 2 min
11
Sprinkle with sliced nori, scallions, and toasted sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
Ongeveer 1 min

Goed bewaren

Bewaren

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