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Chirashi Sushi (ちらし寿司) – Sushi Rice with Sashimi
More recipes: Japanese Recipes · Sushi Recipes · All Asian Recipes
Chirashi Sushi (ちらし寿司) – Sushi Rice with Sashimi
Laura Chen
4
30 Minuten
20 Minuten
480
Japanese
Main course
Chirashi sushi is a bowl of seasoned sushi rice topped with raw tuna, salmon and yellowtail. Avocado, cucumber and ikura go on top, and the rice tastes mildly tangy and sweet. You do not need to roll anything.
Ingredients
- 400 g sushi rice
- 480 ml water
- 3 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 200 g fresh tuna, thinly sliced
- 200 g fresh salmon, thinly sliced
- 100 g fresh yellowtail, thinly sliced
- 1 avocado, sliced
- 1 small cucumber, cut into thin strips
- 4 tbsp ikura (salmon roe)
- 8 shiso leaves
- Soy sauce, for serving
- Wasabi and pickled ginger, to taste
Instructions
- Cook the sushi rice according to the package instructions.
- While the rice cooks, mix the rice vinegar, sugar and salt in a small bowl until the sugar and salt dissolve.
- Put the cooked rice in a large bowl and fold the vinegar mixture evenly into the hot rice.
- Let the rice cool to room temperature.
- Divide the prepared sushi rice evenly among four bowls.
- Arrange the tuna, salmon, yellowtail, avocado and cucumber decoratively over the rice.
- Top each portion with ikura and shiso leaves.
- Serve the chirashi sushi with soy sauce, wasabi and pickled ginger to taste.
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More recipes: Japanese Recipes · Sushi Recipes · All Asian Recipes