Japan
Chirashi Sushi
Chirashizushi / ちらし寿司
Chirashi means "scattered," and this is sushi without the rolling: a bowl of vinegared rice with toppings laid over it. It lives or dies on the rice, which should be glossy, separate and close to body temperature when the cold fish goes on. Buy the fish last and from someone you trust, because it is served raw.
- Prep
- 1 hr 5 min
- Cook
- 30 min
- Total
- 1 hr 35 min
- Serves
- 4
Ingredients
2 cups (400 g) short-grain Japanese sushi rice
1 piece kombu, about 2 inches (5 cm) square, optional
1/3 cup (80 ml) rice vinegar
3 tbsp plus 1 tsp (42 g) sugar, divided
1 1/2 tsp salt, plus more for the eggs and shrimp water
8 oz (225 g) salmon sold for raw eating
8 oz (225 g) tuna sold for raw eating
8 large shrimp, peeled and deveined
3 large eggs
1 tsp vegetable oil
1/2 English cucumber, cut into thin matchsticks- 2 oz (55 g) salmon roe (ikura), optional
1 sheet nori, cut into thin strips
1 tbsp toasted sesame seeds
To serve: soy sauce, wasabi and pickled ginger
Instructions
- Rinse the rice in several changes of cold water, swishing gently, until the water runs nearly clear. Drain, then soak in a saucepan with 2 1/4 cups (530 ml) fresh water and the kombu for 30 minutes.
- Remove the kombu. Bring the rice to a boil, cover tightly and cook on the lowest heat for 12 minutes. Turn off the heat and let it steam, lid on, for 10 minutes. A rice cooker works too, using its sushi rice setting.
- Warm the vinegar, 3 tablespoons of the sugar and 1 1/2 teaspoons of the salt in a small pan just until dissolved.
- Spread the hot rice in a wide bowl and drizzle the vinegar over a spatula so it spreads evenly. Use slicing and folding motions, never stirring, and fan the rice as you go. After 5 to 10 minutes it should be shiny and close to body temperature. Cover with a damp towel and keep at room temperature, not in the fridge, which hardens the grains.
- Beat the eggs with the remaining 1 teaspoon sugar and a pinch of salt. Lightly oil a nonstick skillet over medium-low heat and cook thin omelets, about 1 minute per side, until fully set. Stack, roll up and slice into fine ribbons.
- Simmer the shrimp in lightly salted water for 2 to 3 minutes, until pink and opaque throughout. Cool in ice water and drain.
- Keep the raw fish in the fridge until this moment. Slice it across the grain into pieces about 1/4 inch (6 mm) thick with a sharp, clean knife.
- Divide the rice among 4 bowls and sprinkle with sesame seeds and half the nori. Arrange the salmon, tuna, shrimp, egg ribbons and cucumber on top, add the roe and remaining nori, and serve at once with soy sauce, wasabi and pickled ginger.
Tips
- "Sushi-grade" is a marketing term with no legal definition in the US. Tell the fishmonger you're eating it raw and buy fish that has been previously frozen to kill parasites. Raw fish and roe aren't advised during pregnancy or for young children, older adults or anyone with a weak immune system.
- To avoid raw fish, use cooked salmon, cooked crab, more shrimp and sautéed shiitake mushrooms. Many home versions in Japan are built around cooked toppings like these.
- Keep sliced fish on a chilled plate and eat the finished bowls within 2 hours. Leftover topped bowls should be thrown away rather than saved.
Did you know?
- Chirashi means scattered, for its toppings spread over sushi rice.
- It's a favorite on Hinamatsuri, Japan's Girls' Day in March.
- Thin ribbons of egg on top are said to look like golden threads.
Questions
What is the difference between chirashi and poke?
Chirashi uses seasoned sushi rice with fish that is sliced and laid on top plain. Poke is Hawaiian, with cubed fish that is marinated, usually in soy sauce and sesame oil, and the rice is often unseasoned.
Is chirashi always made with raw fish?
No. The sashimi style is well known outside Japan, but home versions in Japan often mix cooked vegetables, egg and seafood into the rice.
What rice do I need for chirashi?
Short-grain Japanese rice, sold as sushi rice. Its starch makes the grains stick lightly while staying distinct. Long-grain rice won't hold the seasoning in the same way.
Ramen
Shabu Shabu