Chirashi sushi

Chirashi sushi

By
From
Best Kitchen Basics
Serves
4-6
Photographer
Petrina Tinslay

The Japanese word chirashi means ‘scattered’. This is a home-style dish to share. Serve the rice on a platter and scatter fish (raw or cooked), vegetables, sprouts, seaweed, boiled eggs and/or any additional ingredients of your choice. It is a delicious brunch dish and readily adaptable to what you have available. If you live near a fish market, as I do, this is the perfect framework for the less noble fish that are only brilliant when fresh out of the sea.

Ingredients

Quantity Ingredient
440g japanese short-grain white rice
50ml sake
500ml filtered water
100ml japanese rice vinegar
1 teaspoon salt
15g caster sugar

Method

  1. Put the rice in the saucepan it will be cooked in and cover with clear, cool water. Swirl the rice gently around with your hand in the pan to remove the loose starch. Drain and repeat four or five times, until the water is clear and no longer milky. Drain completely then add the sake and filtered water. Leave the rice to soak for 20 minutes to achieve a better texture.
  2. Place the saucepan over high heat and bring to the boil. Reduce the heat to a very low simmer, cover and cook for 15 minutes. Turn off the heat and leave the rice to steam in the saucepan for 20 minutes.
  3. In a small saucepan over medium heat, mix together the rice vinegar, salt and sugar. Bring to the boil to dissolve the sugar and salt then remove the pan from the heat.
  4. Put the rice in a large mixing bowl (preferably wooden) and pour over the vinegar mixture. Use a wooden spoon to stir it through, but do not mash the rice. Serve with the accompaniments of your choice.
Tags:
best
kitchen
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