Sashimi Chirashi-zushi

Name: Sashimi Chirashi-zushi
Yield: 4 Servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 50 ml Rice Vinegar; 40 ml Sugar; Slightly less than 1 teaspoon Salt *4ml; 4 servings Assorted Sashimi *Today I used Salmon, Tuna and King Fish; 5 cm Carrot; 1 Cucumber; 2 Eggs *cooked into Thin Omelette Strips; Pickled Ginger; Soy Sauce and Wasabi to serve

Hiroko Liston @hirokoliston

Melbourne, Australia

The number of recipes that I have shared on my website reached 2000. I wanted to celebrate the achievement. Japanese people often celebrate special occasions with Sushi. So, I decided to make this Sashimi Chirashi-zushi, a type of Sushi, that is a very special dish for me because Sashimi is not easy to find where I live and it is quite expensive.

So, I went to a sushi restaurant to buy these Sashimi, cooked ‘Sushi Rice’ myself, and decorated the Rice with the Sashimi and other toppings. This is the 2000th recipe on my website to share with you.

Hiroko Liston @hirokoliston

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Ingredients

4 Servings

Sushi Rice
2 cups(*180ml cup) Japanese Short Grain Rice
50 mlRice Vinegar
40 mlSugar
Slightly less than 1 teaspoon Salt *4ml
Toppings
4servings Assorted Sashimi *Today I used Salmon, Tuna and King Fish
5 cmCarrot
1Cucumber
2Eggs *cooked into Thin Omelette Strips
Thin Omelette Strips
Pickled Ginger
Soy Sauce and Wasabi to serve

Saved

Steps

1

Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.

Sushi Rice
2

When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
3

Prepare the toppings. Slice Carrot, cut out using a vegetable cutter, and blanch in sated water. Thinly slice Cucumber, add Salt, set aside for a while, then gently squeeze to remove excess water. Cook Eggs into Thin Omelette Strips.
4

When the Rice is cooled, place it in a serving bowl, and decorate with Sashimi, and topping ingredients that you have prepared. I added some Toasted Sesame Seeds to the salted Cucumber. Serve with Soy Sauce and Wasabi.