Japan, again. It seems that we can’t help it but eat Japanese food all the time in our house. It’s so good. And so healthy too. No guilt. Just pure love and pleasure. The Chirashi bowls are very trendy at the moment. Chirashi litterally means in Japanese “not assembled sushi”, which lets us understand that one will find in a bowl all the components of a good sushi.
My version of Chirashi is more or less a “Chirashi for beginners”. Indeed, when looking online, there are far more elaborated versions of Chirashi available, that frequently make this dish join the category of actual works of art on the Japanese culinary scene. Key elements are raw ingredients (most times raw fish and uncooked vegetables), vinegar flavored rice, and soy sauce. Oftentimes, ingredients are more diversed than the ones used for sushis, and in some regions of Japan, they may even be marinated or cured when not purely raw. I thought that for a first try, I’d go with the simplest version and ingredients, as I understood that the success of this dish resides first and foremost in mastering the art of rice preparation. I can say that I am now up to more culinary challenges!
- 4 portions of round rice for sushi
- a pinch of salt
- 2 tbsp of rice vinegar
- 2 tsp of white sugar
- 2 tbsp of black sesame seeds
- 1.5 tsp of white sesame seeds
- 4 portions of fresh salmon
- 2 ripe avocados
- Cook the rice in the rice cooker (1 dose of rice for 1.5 dose of water. For instance, 1 cup of rice will need 1.5 cup of water ; 2 cups of rice will need 3 cups of water)
- When the rice is cooked, let it rest for a solid 20 minutes.
- Take the lid out, and wait for 10 more minutes.
- Add the rice vinegar, sugar, salt and black sesame seeds, then stir well to combine, and let it rest some more.
- In the meantime, dice the salmon and avocados.
- When ready to serve, put some rice at the bottom of a bowl, display the salmon in the center, the avocados around, some white sesame seeds on top, and drizzle a bit of clear soy sauce.
- Itadakimasu !
Created and Written by Sophie Rebibo-Halimi. © 2020 All Rights Reserved.