Sushi Rice Topped with Assorted Sashimi
When you order chirashi-sushi, it comes with soy sauce. But don't put soy sauce directly onto the chirashi-sushi! Pour it separately into a small dish, then dip each slice of fish in the soy sauce then eat it with rice. That is the proper way to eat chirashi sushi.
Photographed by Manao Okamoto
Calorie count is per serving
Does not include time needed to soak, drain and cook the rice, or the time for cooling the sushi rice.
Ingredients (Serves 2-3)
- 2 rice cups rice (360 ml)
- 300 ml water (300 ml)
- 1/2 tsp vegetable oil
- 3 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
- 2-3 servings assorted sashimi (tuna, seabream, octopus etc.) (250-300 g)
- 2 sheets nori seaweed (square)
- Shiso leaves, as neededNote
Shiso, sometimes referred to as perilla, is a Japanese herb with a refreshing fragrance used to garnish or add zest to a wide range of dishes.
- Wasabi, as neededNote
Japanese horseradish. Has a refreshing and hot pungent smell.
Rinse the rice at least 30 minutes before cooking, then drain. Empty the rice into the inner bowl of the rice cooker. Add the water and vegetable oil and stir. Cook the rice as you would plain rice.
Combine the sushi vinegar ingredients. Empty the cooked rice into a large bowl and pour the sushi vinegar over it in a circular motion. Fold together with a rice spatula using a slicing motion, and gently spread the rice out. Cover with a damp paper towel and then loosely with plastic wrap. Allow the rice to cool to body temperature.
Tear the nori into tiny pieces. Plate up the sushi rice, sprinkle with nori and garnish with shiso leaves. Top with sashimi and serve with wasabi to taste.
Fold the nori into four and then in half. Starting from one end, tear into tiny pieces.