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Chirashi Sushi

Name: Chirashi Sushi
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 2 份
Cuisine: japanese
Ingredients: 200 g japanese short-grain rice; 240 ml water for cooking rice; 3 汤匙 rice vinegar; 1.5 汤匙 granulated sugar; 0.5 茶匙 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 个 nori thinly sliced; 1 个 scallion thinly sliced; 1 茶匙 toasted sesame seeds; 2 汤匙 soy sauce for serving; 1 茶匙 wasabi paste for serving (可选); 2 汤匙 pickled ginger for serving (可选)

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 的原创食谱

总用时: 55分钟
份量: 2
难度: 中等

过敏原信息： 可能含有鱼类、麸质、芝麻和大豆。如有过敏，请务必查看配料包装。

备料

配料

rice

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

vinegar seasoning

3 汤匙rice vinegar
1.5 汤匙granulated sugar
0.5 茶匙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 个nori, thinly sliced
1 个scallion, thinly sliced
1 茶匙toasted sesame seeds

accompaniments

2 汤匙soy sauce, for serving
1 茶匙wasabi paste, for serving(可选)
2 汤匙pickled ginger, for serving(可选)

厨具

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

做法

分步操作

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

妥善保存

储存

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