John Myers
Contents
show
Chirashi Sushi
The perfect chirashi sushi recipe with a picture and simple step-by-step instructions.
- 300 g Sushi rice
- 300 g Halibut fillet sashimi quality
- 0,5 Cucumber fresh
- 1 Medium sized carrot
- 2 White part of the spring onion
- 500 ml Water
- 3 tbsp Rice vinegar
- 1 tbsp Sake
- 1,5 tbsp Extra fine sugar
- 1,5 tsp Salt
- Coriander
Fish marinade
- 2 tsp Sesame
- 2 Pr Salt
- Black pepper from the mill
- 2 tbsp Soy sauce light
- 1 tbsp Sesame oil
dressing
- 1 tbsp Lime juice
- 1 tbsp Soy sauce light
- First wash the rice. To do this, put the rice in a large bowl and fill up with water, stir by hand once and drain immediately. Repeat this process until the water remains clear. Then cover the rice with water again and let it rest for about 30 minutes, then pour through a sieve. Bring to the boil with the 500 ml water while stirring, then cover and simmer over medium heat for 10 minutes. Then take it off the plate and cover it for another 10 minutes. (Importantly, the pot lid must not be removed at all times) Fill the rice into a large, flat bowl, preferably made of wood or plastic.
- Meanwhile, heat the rice vinegar with sugar, salt and sake slightly and stir until the sugar and salt have dissolved. Add the vinegar mixture to the rice that is still hot and then mix the two together with careful movements while cooling with a fan. Do not stir otherwise the rice grains will be destroyed and the whole thing will be mushy and sticky.
- Cut the fish into very thin slices. Mash the sesame seeds in a mortar and mix with the remaining marinade ingredients. Pour everything over the fish and leave to marinate for about 15 minutes.
- Peel the vegetables and cut into 4 cm long thin strips. Mix the vegetables with a little dressing.
- Divide the rice into four bowls and arrange the fish and vegetables on top. Sprinkle with the coriander.
Facebook Comments