Chirashi Sushi
Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
For the sushi rice
- 1 strip kombu
- 1/2teaspoons salt
- 300grams short-grain sushi rice
- 4tablespoons Japanese rice vinegar
- 2tablespoons sugar
- 2 radish
- 1 cucumber
- 1 fillet sashimi-grade tuna
- 1 fillet sashimi-grade salmon
- 8-12 tiger prawns, prepared and cooked
- 1 mackerel fillet, cured
- 1 thin squid tube
- 1 wasabi
- 1/4 cup Japanese dark soy sauce (to serve)
- 1 fillet sashimi-grade kingfish
Description
This type of sushi requires no rolling and is very easy to make.
Method
Step 1 of 4
In a sieve, rinse the rice until the water runs clear. Put the rice, kombu, and 300ml water in a heavy saucepan, and cover with a lid. Bring to the boil, then simmer for 11-12 minutes. Remove from the heat and leave to steam, with the lid on, for 10 minutes.
Step 2 of 4
Put the vinegar, sugar, and salt into a saucepan and heat slowly until the grains have dissolved.
Step 3 of 4
Turn the rice onto a shallow dish. Drizzle the vinegar mixture over, then turn to gloss the rice. Leave to cool.
Step 4 of 4
Serve the rice on the dish or in four bowls, arranging the vegetables and fish on top. Serve with wasabi and dark soy sauce.
Categories
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