Chirashi is one of my favourite Japanese lunches, so I made it today. Chirashi is a bit like sushi in a bowl, and like sushi, can be made with different ingredients. Since I love tuna, avocado and sesame seeds, these were my toppings. It's a simple and nutritious bowl meal, and easier to make than sushi.
Chirashi in my new wave tableware from the Big Arrow-Maia Ming collection!
INGREDIENTS: (2 servings)
1 1/2 cups sushi rice
150 grams raw tuna, chilled and cut into cubes
1 avocado
dried seaweed sheet - cut into strips
1 tablespoon black sesame seeds
vinegar mixture:
1/4 cup rice vinegar
3 tablespoons sugar
1 tablespoon mirin (Japanese cooking wine)
1 tablespoon salt
Combine the vinegar ingredients and set aside.
Wash the rice and drain several times. Then cook in a rice cooker or pot with 3 cups of water. Once the rice is cooked, stir it well with the vinegar mixture and let it cool.
Serve the rice in a bowl and distribute the tuna and avocado on top. Sprinkle the seaweed strips and sesame seeds on top and serve immediately.
Note: Chirashi can be made with different seafood toppings, salmon works well, and sometimes has some tamago (sushi omelet) or salmon roe as well. I kept mine pretty simple, but like sushi, the variations are infinite!
