Chirashizushi (Scattered Sushi)
Chirashizushiちらし寿司, known as scattered sushi is a bowl of sushi rice served with other ingredients arranged nicely on top of the rice. I remember my recent trip to Tokyo, we had super yummy and fresh chirashizushi at one of the sushi shops in Tsukiji Market at about 07:00! I have never had chirashizushi before and not to mention at 07:00! I am probably more familiar with other types of breakfasts than having a slight warm bowl sushi rice top with super fresh raw salmon and tuna.
Chirashizushi is a very filling dish but really easy to make. The ingredients are often up to individual’s choice. Edomae chirashizushi is the version where uncooked ingredients are arranged on top of the sushi rice, which is the version that I had in Tokyo. Basically, you can put anything you wish. If you are not a fan of raw fish, you can use cooked ingredients up to your own imagination. What’s important in making chirashizushi is the rice. Use good quality of sushi rice; if you choose to use raw fish, then, they have to be really fresh! I believe, it’s the same principle applied in making sushi and Edomae chirashizushi.
The rice of chirashizushi that I had in Tsukiji Market was served slightly warm and mixed with some toasted sesame seeds. I believe you can served the rice cold too. However, I kind of love the version of slightly warm rice with toasted sesame, topped with raw fish at room temperature.
For my version of chirashizushi, I decided to serve the rice slightly warm (like what I had in Tokyo) and mixed with some toasted sesame seeds for some crunch. I didn’t want to complicate much, so I used fresh and thinly sliced salmon and tuna. Apart from that, to add some colours, I decided to add Tobiko (とびこ) – flying fish roe. Pickled ginger and wakemae seaweed to add a little more of Japanese feel and taste.
So, football wise, it was 1-0 for Japan two days ago. How will they perform in their next game? We shall see. For now, I hope you will enjoy this quick and delicious Japanese dish!
For the Chirashizushi (Scattered Sushi):
370g sushi rice
100g salmon, sliced
100g tuna, sliced
2 tsp flying fish roe
2 tbsp wakame seaweed
2 tbsp rice vinegar
2 toasted sesame
1 tbsp pickled ginger
1. Rinse the sushi rice very well under cold water. Drain thoroughly and put into a large saucepan. Pour in water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes to cool a little.
2. Put in rice vinegar in the rice and use a rice paddle to mix well. Add in toasted sesame and mix again.
3. Scoop a good portion of rice into individual’s bowl. Arrange slices of salmon, tuna, flying fish roe, wakamae seaweed, and pickled ginger on top of the rice. Serve with some wasabi and soya sauce.