Chirashi Sushi

Name: Chirashi Sushi
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: Rice round grain 1 ½ cup; Salmon 7 oz; Tuna 7.1 oz; Swordfish 7 oz; Shrimps shrimp 12; Rice vinegar 0.7 tsp; Sake 2 tsp; Sugar 2 spoonfuls; Avocado ½; Water 2 cups; Fine salt ½ tsp; Soy sauce to taste; Wasabi to taste; Pickled ginger to taste

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681

Calories per serving

Lactose Free

Energy Kcal 681
Carbohydrates g 75.4
of which sugars g 9.3
Protein g 44.7
Fats g 21.7
of which saturated fat g 5.31
Fiber g 2.4
Cholesterol mg 182
Sodium mg 829

Difficulty: Average
Prep time: 30 min
Cook time: 15 min
Serving: 4 persone
Cost: Average

PRESENTATION

Chirashi is one of the traditional preparations of Japanese sushi; the base is always rice cooked by absorption with the classic reduction of vinegar-wine-sugar and salt that gives the rice its typical sweetish flavor and complements raw fish wonderfully.
In chirashi, fleshy fish such as tuna, salmon, mackerel, swordfish, amberjack, and shrimp are usually used and served over the rice; for richer versions, there is also the presence of omelets wrapped with nori seaweed and octopus.

INGREDIENTS

681

Calories per serving

Ingredients for the chirashi: Rice 1 ½ cup (300 g) - round grain; Salmon 7 oz (200 g); Tuna 7.1 oz (200 g); Swordfish 7 oz (200 g); Shrimps 12 - shrimp; Rice vinegar 0.7 tsp (10 ml); Sake 2 tsp (10 ml); Sugar 2 spoonfuls; Avocado ½; Water 2 cups (500 ml); Fine salt ½ tsp

for serving: Soy sauce to taste; Wasabi to taste; Pickled ginger to taste

Preparation

How to prepare Chirashi Sushi

To prepare chirashi, make sure you have purchased frozen fish; as a precaution, freeze it for at least 96 hours at 0°F and then thaw to use in the recipe. First, weigh the rice 1 and wash it very well under cold running water 2 until the water remains completely clear; now let the rice rest in the colander for 15 minutes.
Pour the rice into a pot with 2 cups (500ml) of water 3 and bring to a boil, reduce the heat to low once it boils and cook until all the liquid has evaporated.

In the meantime, prepare the reduction 4 by combining rice vinegar, rice wine (mirin) or sake, sugar, and salt in a small pot 5 and cook until the sugar and salt have dissolved 6; set aside.

Transfer the cooked rice into a wide and shallow tray 7 because now it's time to let it cool: pour the reduction over the back of a wooden spoon 8 or spatula, spreading it well over all the rice, and helping with the spoon 9 spread the rice so it gets as much air as possible,

it would also be ideal to fan it with a fan or another tool 10 that can create air, so the vinegar evaporates quickly and the rice cools gently. This is a crucial step for the successful preparation of the rice, which will tend to remain sticky, but that's how it should be.
Proceed to cut slices from the salmon fillet 11, tuna 12,

and swordfish 13 trying to make them all the same size; also cut very thin slices of avocado 14. Then place the rice into the 4 individual bowls 15

and on top, to your liking, arrange the slices of fish (16-17) and avocado; finally, add the very fresh shrimp. Serve accompanied by soy sauce, wasabi, and pickled ginger 18.

For the correct consumption of raw, marinated or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a home freezer marked with 3 or more stars, according to the Health Ministry's guidelines.

For the translation of some texts, artificial intelligence tools may have been used.