To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here. This recipe is from Atsuko's Japanese Kitchen by Atsuko Ikeda. Cut the omelettes in half, then roll them up and thinly slice widthways into ribbons.ĭivide the sushi rice between serving bowls and top with the tuna flakes, egg ribbons and any extra toppings of your choice. Repeat to make three more thin omelettes. After 30 seconds when the surface is cooked, turn over and cook for 2 seconds, then slide onto a plate lined with paper towels. Pour in a quarter of the beaten eggs, tilting the pan so it spreads evenly. I mean, its rice flavored with a lot of sugar and salt, with salty ingredients and salty soy sauce served as a dipping sauce. sushi itself is not such a healthy food (shock, horror, etc for some people perhaps). white rice tastes better as sushi, and 2. Heat a medium frying pan/skillet over a medium heat and wipe the pan with a paper towel soaked in the vegetable oil. However - I rarely have brown rice sushi, becuse 1. Mix well until the sugar and salt have dissolved. Set aside to cool.įor the egg ribbons, break the eggs into a small mixing bowl and add the sake, sugar and salt. Fry, while stirring constantly with four chopsticks or a whisk, for about 5 minutes until the liquid has evaporated to leave fine tuna flakes. It is easy to makeno tricky rolling skills required There are 3 main steps to making chirashi sushi: 1) making Japanese steamed rice, 2) making. Add the reserved oil to a small frying pan/skillet over a medium heat. Chirashi sushi (pronounced chee-raw-shee-zoo-shee) literally means scattered sushi, and is sushi rice with a variety of other ingredients mixed in and toppings sprinkled over the top. Meanwhile, for the tuna flakes, drain the tuna, reserving 1 tablespoon of oil from the can. Chirashi is easy sushi to make though a little time consuming because you need to make sushi rice, make the ingredients to mix in, and preparing topping ingredients separately. Place the rice into the bowl and pour the sushi vinegar over, gently cutting and mixing the rice sideways with a spatula so that the rice grains don’t break. Wet the surface of a wooden sushi mixing bowl (or use a wide shallow glass or ceramic dish) to prevent the rice sticking. Mix until the sugar and salt have dissolved. To make the sushi vinegar, combine the vinegar, sugar and salt in a jug/pitcher. All the water should have been absorbed by the rice. Remove from the heat and leave for 10 minutes with the lid on. When it starts to boil, reduce the heat to low and simmer for 12 minutes. Sushi rice grown in countries other than Japan tends to be slightly drier, so if using this add 10% more water). (This is a little different from the standard ratio for cooking rice, as extra moisture comes from the seasonings. Place the rice in a heavy-based saucepan with a lid and add 360 ml/1½ cups of water.
![chirashi rice chirashi rice](https://2.bp.blogspot.com/-WKMoIWY8XEo/UbEbG032YGI/AAAAAAAACcs/FjUDai4bBJU/s1600/small+chir.jpg)
Rinse the rice in a sieve/strainer under cold running water, mixing with your hands. Usually it's served in a big sharing bowl, but it makes a great individual, one-bowl meal too.ģ60 g/2 scant cups uncooked Japanese riceĤ mangetout/snow peas, blanched and cut in half You can think of it as deconstructed sushi beautifully decorated with bright, colourful toppings.
![chirashi rice chirashi rice](https://cookingwithdog.com/wp-content/uploads/2019/03/chirashi-sushi-31.jpg)
In Japan, Chirashi is traditionally served on special occasions and at parties.