RecipeKaisen Chirashizushi(Seafood Chirashi Sushi)

Served on a large plate, this makes a gorgeous party dish.

Ingredients

ngredients (serves 4)


Sushi rice  3 cups


Nori 1/2 sheet


Wasabi to taste


Oba (green perilla leaves) to taste


Gari (sliced sweet pickled ginger) to taste Your choice of fresh sashimi-grade seafood Tuna 100g


Salmon 100g


Red sea bream 100g


Squid 100g


Soy sauce-marinated ikura (salmon roe) 100g


Directions

1Prepare the sushi rice. See http://www.att-japan.net/en/recipe/dish?code=EK000040 for the recipe.

2Cut the nori sheet into 3-cm width strips then, using scissors, cut each strip into smaller strips.

3Slice the tuna, salmon and red sea bream into thin fillets. Cut the squid into fine strips.

4Place the sushi rice and then the nori and oba on a plate.

5Top with the tuna, salmon, red sea bream, squid, and ikura.

6Garnish with the wasabi and gari.

7Finely chopped yuzu peel is nice as a garnish.

8Use a small plate of soy sauce for dipping or drizzleover the chirashi.

Tips
Tips
- #Always use sashimi-grade seafood.
Have an assortment of your favorite sashimi-grade seafood.
The best way is to purchase saku (sashimi block).
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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