Chirashi sushi is one easy recipe, yummy and pretty healthy. You can use a variety of fresh, raw fish and the veggies that you have at home. What’s key in this recipe is the rice.
After trying several recipes for the sushi rice, I’ve arrived to this one that everyone in my family loves (yes, toddler -approved!)
1 cup sushi rice (I use Nishiki or Kokuho Rose)
1 1/2 cup water
1/8 cup rice vinegar
1/2 tbsp organic sugar (or brown sugar)
1/2 teaspoon salt
1/2 tbsp mirin
First, you’ll need to rinse the rice well in cold water about 3 times until the water is no longer milky white. Drain it.
Add 1 1/2 cup of water and take it to a boil. When the water of the rice starts to boil, reduce the heat to minimum and cover the pot with a lid. Let it cook for 15 minutes.
Remove it from heat and use a clean cotton cloth to cover the rice. Cover it also with the lid. Allow it to stand for 5 minutes.
In the meantime, mix together the vinegar, sal, mirin and sugar on a small pot. Bring it to a low heat and stir with a wooden spoon until the ingredients are dissolved the turn off the heat and let it cool. If you are in a hurry, try 15 seconds in the microwave, stir and then 15 more seconds
Put the rice on a bowl. Add the vinegar mixture and stir with a bamboo spoon until it’s incorporated. Any wooden spoon but it’s better to keep one just for the rice. Let it cool.
For my chirashi sushi, I used slices of fresh salmon and slices of an organic avocado over the rice. I decorated my plate with some seaweed and sesame seeds as garments.