CHIRASHIZUSHI
Chirashizushi, or chirashi sushi, is essentially free-form sushi served in a bowl or shallow vessel. The ingredients cover a bed of seasoned rice and are either neatly grouped together, which is typ-ical at restaurants, or cut into smaller pieces and "scattered" (the meaning of chirashi), giving you a variety of flavors, textures and colors in each bite. This is a common way to eat raw fish at home since it requires a lot less skill and time to make than conventional sushi. But another big part of the appeal for home cooks is that you can top it with pretty much whatever you like or have on hand, including only cooked toppings, such as grilled eel, shrimp, sliced shiitake sim-mered in a dashi-soy mixture, kinshi tamago (shredded egg crepe) or sliced tamagoyaki (rolled omelet), edamame or steamed sliced snow peas. You can also mix raw and cooked ingredients. There are really no rules, although you should aim for a balanced, visually pleasing arrangement.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
- Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
- Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook's Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
- For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
- For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.
CHIRASHI SUSHI OR CHIRASHIZUSHI
Chirashizushi or scattered sushi, because of the way it is presented. This type of sushi is served in bowl piled with sushi rice and cover with scattered toppings such as sashimi. It really doesn't matter what kind of toppings you cover your rice with, but the vinegared rice is always the base for chirashizushi and is the one ingredient you can't replace. Other than that you can prepare your Chirashi sushi as simple or as fancy as you wish. From redfinsushi.com . Oh, prep time seem excessive, but it's because of the rice prep time.
Provided by gailanng
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and then start cook until done.
- In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly. (the amount is to taste, but use very generously.)
- Rehydrated the shiitaki mushrooms in 2 cups of warm water and reserve the water for cooking. Remove the stems from the mushrooms and slice them thinly.
- Heat 2/3 cup of the reserved mushroom water. Add the sliced shiitake, soy sauce and sugar; simmer on low heat until the liquid is evaporated. Set aside.
- In a large bowl beat the eggs and add 1/2 tablespoon sugar. In an oiled skillet, pour a scoop of egg mixture to make a small crepe-like omelette. Repeat to make a few more until mixture is entirely used. Cut cooked egg into strips.
- Serve the sushi rice using individual bowls and scatter the remaining toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the imitation crab meat, egg strips and sesame seeds.
Nutrition Facts : Calories 667.1, Fat 7.2, SaturatedFat 1.8, Cholesterol 173.5, Sodium 1071.2, Carbohydrate 118.8, Fiber 5.5, Sugar 14.3, Protein 29.2
CHIRASHI (SCATTERED) SUSHI
Provided by Matt Lee And Ted Lee
Categories dinner, lunch, weekday, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1099 milligrams, Sugar 2 grams
More about "chirashi scattered sushi recipes"
CHIRASHI SCATTERED SUSHI ちらし寿司 - CHOPSTICK CHRONICLES
From chopstickchronicles.com
5/5 (1)Calories 430 per servingCategory Dinner, Lunch, Main Course, Rice Dish
- While the rice is being cooked, prepare "mixing in" ingredients. Squeeze excess water out of shiitake mushrooms. Don't discard the water because it is "shiitake dashi" and will be used to cook other ingredients.
- Make tamagoyaki. Crack the eggs into a small mixing bowl and add all seasonings for tamagoyaki, and whisk all together.
- Mix the cooked and drained excess liquid mixing-in ingredients into the sushi rice. Do not mush it, rather by cutting motion. *10
QUICK & EASY CHIRASHI SUSHI ちらし寿司 • JUST ONE …
From justonecookbook.com
4.9/5 (16)Total Time 1 hr 20 minsCategory Main CourseCalories 344 per serving
- Gather all the ingredients. Cook 2 rice cooker cups of rice using a rice cooker, an Instant Pot, or a pot over the stove. Make Kinshi Tamago while rice is being cooked.
- Put cooked rice in a large salad bowl or baking sheet (You can purchase a Hangiri or Sushi Oke on Amazon. My hangiri is 10" (26 cm) which is good for a family of 4). Add one packet of Chirashi Sushi Mix while the rice is hot.
- Combine everything together. Instead of “mixing”, use a slicing motion with a rice paddle to separate the grains.
- Serve in a bowl or plate and garnish with Kinshi Tamago, ikura (salmon roe), and snow pea. You can put any topping you like, such as your favorite sashimi. Sprinkle shredded nori.
CHIRASHI SUSHI 五目ちらし寿司 • JUST ONE COOKBOOK
From justonecookbook.com
4.9/5 (9)Total Time 2 hrs 40 minsCategory Main CourseCalories 791 per serving
SCATTERED SUSHI (CHIRASHIZUSHI) | ASIAN INSPIRATIONS
From asianinspirations.com.au
CHIRASHI SUSHI RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
SCATTERED SUSHI RECIPE | CHIRASHI SUSHI RECIPE | FUSED BY …
From fusedbyfionauyema.com
MAKE CHIRASHI THE NEXT TIME YOU’RE IN THE MOOD FOR SUSHI
From washingtonpost.com
CHIRASHI BOWL (ちらし寿司 - CHIRASHI SUSHI RECIPE) - YOUTUBE
From youtube.com
CHIRASHI (SCATTERED SUSHI) | NEW ZEALAND WOMAN'S WEEKLY FOOD
From nzwomansweeklyfood.co.nz
CHIRASHI ZUSHI, SCATTERED SUSHI RECIPE
From savoryjapan.com
BEST CHIRASHI BOWL RECIPE - HOW TO MAKE CHIRASHI BOWLS - DELISH
From delish.com
SEAFOOD CHIRASHI SUSHI (海鮮ちらし寿司) - NO RECIPES
From norecipes.com
RECIPE/DIRECTIONS FOR CHOPPED AND SCATTERED SUSHI (BARA CHIRASHI ...
From kikkoman.com
HOMEMADE CHIRASHI RECIPE
From simplyrecipes.com
HOW TO MAKE CHIRASHI SUSHI (SCATTERED SUSHI) – JAPANESE TASTE
From japanesetaste.com
SCATTERED SUSHI (CHIRASHIZUSHI) - HEALTHY FOOD GUIDE
From healthyfood.com
CHIRASHI ZUSHI: HOW TO MAKE THE JAPANESE SUSHI DISH
From gourmettraveller.com.au
CHIRASHIZUSHI (SCATTERED SUSHI BOWL) - SUDACHI RECIPES
From sudachirecipes.com
EASY VEGAN CHIRASHI SUSHI - EASY SMART VEGAN
From easysmartvegan.com
JAPANESE CHIRASHIZUSHI RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love