Chirashi Sushi




If you love the flavors of sushi but don’t have time to make the traditional rolled variety, then try chirashi sushi, which literally means “scattered sushi.” Served in a bowl, chirashi sushi is served with pickled ginger and wasabi just like its rolled counterpart. The bright colors and vibrant  flavors make this dish as appealing to look at as it is to eat!

Feel free to substitute your own favorite vegetables for the ones listed.

Rice:
  • 3 c. short grain sushi rice
  • ½  c. rice vinegar
  • 3 T sugar
  • 1 t. salt
Vegetables:

Any combination of the following, thinly sliced, cubed, shredded or chopped (about 6 cups total):
  • Cucumber
  • Red bell pepper
  • Baby spinach leaves
  • Daikon
  • Snow peas
  • Carrots
  • Green beans, blanched
  • Shiitake mushrooms (soak dried mushrooms in boiling water, drain, and chop)
  • Straw mushrooms (from a can, rinsed and drained)
  • 3 sheets toasted nori, snipped into small flakes (optional)
Garnishes:
  • Sesame seeds
  • Avocado slices
  • Soy sauce, pickled ginger and wasabi for serving

First rinse the rice: Place rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

If you have a rice cooker, cook the rice with 3 cups of water until done. Allow to stand for 10 minutes after cooking is complete. To cook the rice on the stovetop, place the rice and 3 cups of water into a medium saucepan. Over high heat, bring to a boil. Once the rice begins to boil, reduce heat and cover. Cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While the rice is cooking, make the sushi vinegar. Combine rice vinegar, sugar and salt in a microwave-safe measuring cup and microwave on high for 30-45 seconds, until mixture boils. Stir until sugar and salt are dissolved. Allow to cool to room temperature.

Transfer the warm cooked rice into a large wooden or glass mixing bowl and sprinkle with the sushi vinegar. Fold thoroughly but gently, taking care not to smash the rice. Allow rice to cool to room temperature. If you wish, you may use a fan while mixing to cool the rice more quickly.

When rice is cool, gently fold in the vegetables and nori flakes (if using). Mix well. Place portions into individual bowls, garnish with sesame seeds and avocado slices, and serve with soy sauce, wasabi, and pickled ginger on the side.


                    
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