Scattered sushi (Chirashizushi)

For those looking to experience a slice of Japanese cuisine in its most vibrant form, Scattered sushi (Chirashizushi) is the way to go. This delightful dish not only offers an explosion of flavors but also paints a canvas of colors on your plate. Dive into this guide, and by the end, you’ll have all the know-how to craft your very own bowl of this sushi masterpiece.

Ingredients You’ll Need for Scattered sushi (Chirashizushi):

• Short-grain sushi rice: 2 cups (480 grams)
• Water: 2 ½ cups (600 ml)
• Rice vinegar: ⅓ cup (80 ml)
• Sugar: 3 tablespoons (45 grams)
• Salt: 1 teaspoon (6 grams)
• Fresh fish (like tuna, salmon): 1 cup (240 grams), thinly sliced
• Avocado: 1, thinly sliced
• Cucumber: 1, julienned
• Nori seaweed: 2 sheets, cut into thin strips
• Sesame seeds: 1 tablespoon (15 grams)
• Green onions: 2, finely chopped
• Pickled ginger: To taste
• Soy sauce: For serving
• Wasabi: Optional

Preparation and Cooking Time: 45 minutes

Serves: 4

Nutritional Facts Per Serving for Scattered sushi (Chirashizushi):

• Calories: 450 kcal
• Carbohydrates: 85 g
• Protein: 20 g
• Fat: 6 g
• Saturated Fat: 1 g
• Sodium: 250 mg
• Fiber: 5 g
• Sugar: 7 g

Let’s Make Scattered Sushi (Chirashizushi)!

1. Begin by washing your sushi rice under cold water until the water runs clear.
2. Add the washed rice and water into a saucepan and bring it to a boil. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes until all the water is absorbed.
3. While the rice cooks, prepare your rice seasoning. In a small bowl, whisk together rice vinegar, sugar, and salt until everything dissolves.
4. Transfer the cooked rice to a large bowl. While still hot, fold in the vinegar mixture until the rice becomes glossy and slightly cooled.
5. While letting the rice cool a bit more, start slicing your fresh fish, avocado, and cucumber. Keep them aside.
6. Once the rice reaches room temperature, you can start assembling Scattered sushi (Chirashizushi).
7. Take a bowl and begin with a generous scoop of sushi rice as the base.
8. Now, start layering – fish slices, avocado, cucumber, nori seaweed, and sprinkle some sesame seeds and green onions.
9. Top with pickled ginger, if desired.

Pro Tips:

1. Always use short-grain sushi rice for the best texture.
2. Invest in fresh fish from reliable sources for the best flavor and safety.
3. Experiment with different toppings like radishes, edamame, or even tofu for a twist!

Serving Scattered Sushi (Chirashizushi):

• Place your beautifully assembled bowl of Scattered sushi (Chirashizushi) on the table.
• Serve with soy sauce on the side. For those who like a bit of kick, add a small dab of wasabi.
• Dive in and enjoy the medley of flavors!