Chirashi (scattered) sushi - an easy introduction to DIY sushi
Chirashi is a popular version of sushi favoured by the Japanese at home. It is also one of my favourite weekend lunches as it has just a few ingredients but requires the fish to be super-fresh. I tend to substitute brown sushi rice (found at health food or specialist Japanese shops) to the standard white, as it suits the dish quite nicely (less sticky and more flavoursome).
Cook 1 cup of brown sushi rice with 2 cups of water as per your favourite rice cooking method (I use a rice cooker). Note that if you use white rice then you will need to rinse it in cold water to remove some of the starch. Meanwhile, in a small bowl mix together 40ml rice vinegar, 20ml sugar and 1tsp salt till well dissolved. Once the rice is cooked mix in the vinegar till the rice becomes glossy. Divide between two serving bowls. Optionally you can add some seaweed sprinkles.
For the toppings: take 2 small salmon fillets, sprinkle on sesame seeds and nigella seeds and sear on both sides in a hot pan with a dash of rapeseed oil (maximum of 45 seconds on each side). Transfer to a cutting board and cut into slices on an angle. Place the salmon slices in the two bowls. Add some sliced cucumber and/or avocado.
For the dressing: mix/whisk together 3 tbs mayonnaise (I like the extra light versions), 1/2 tbs ketchup, 1/2 tbs mirin, 1/2 tbs soy sauce, 1/2 tsp powdered wasabi (or pre-mixed paste). Add a generous dollop to each bowl.
Serves 2.
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