Chirashi Sushi
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 tarafından hazırlanan özgün tarif
- Toplam süre
- 55 dk.
- Porsiyon
- 2
- Zorluk
- Orta
Alerjen bilgisi: balık, gluten, susam, soya ve soya fasulyesi içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
rice
- 200 gjapanese short-grain rice
- 240 mlwater, for cooking rice
vinegar seasoning
- 3 yemek kaşığırice vinegar
- 1,5 yemek kaşığıgranulated sugar
- 0,5 çay kaşığısalt
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 adetnori, thinly sliced
- 1 adetscallion, thinly sliced
- 1 çay kaşığıtoasted sesame seeds
accompaniments
- 2 yemek kaşığısoy sauce, for serving
- 1 çay kaşığıwasabi paste, for serving(isteğe bağlı)
- 2 yemek kaşığıpickled ginger, for serving(isteğe bağlı)
Ekipman
rice paddle or spatula · small pot with lid · fine-mesh sieve · large bowl · cutting board · knife · small bowl
Hazırlanışı
Adım adım
- 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.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 17 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 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.
Yaklaşık 15 dk.
- 8
While the rice cools, prepare all the toppings and garnishes as specified in the ingredient list.
Yaklaşık 10 dk.
Aşçının notu: Keep the fish refrigerated until you are ready to assemble the bowls.
- 9
Divide the cooled sushi rice between two serving bowls.
Yaklaşık 1 dk.
- 10
Artfully arrange the cubed tuna and salmon, diced cucumber, and sliced avocado over the bed of rice.
Yaklaşık 2 dk.
- 11
Sprinkle with sliced nori, scallions, and toasted sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
Yaklaşık 1 dk.
Tazeliğini koruyun
Chirashi sushi is best eaten immediately and is not recommended for storage due to the raw fish.