Eating out at one of the local sushi restaurants is a great treat, but, when I’m strapped for cash, I make my own.
There are many rolled and shaped types of sushi but this version is one of the easiest to make and requires no special equipment or rolling skills. And nori (seaweed) is not needed.
You can serve/assemble this dish in whatever container you’ve got … a special sushi bowl, a bento box or just a pretty bowl that’s large enough to hold your rice and toppings.
Chirashi or “scattered” sushi starts with a bowl of sushi (seasoned) rice and is topped with an assortment of ingredients. Of course, you may use raw fish (dip in soy sauce before eating) or other items traditionally found in sushi rolls.
Chirashi Sushi – serves 2, 1 1/2 cups of cooked rice per person
1 cup raw sushi rice**, Calrose, Nishiki and Kokuho Rose are what I’ve tried
Cook according to package directions and then season with two to three tablespoons of seasoned rice vinegar. Each cup of raw sushi rice will give you three cups of cooked sushi rice.
** Note: This amount of rice is enough to make 4-6 sushi rolls
I decided to cut back on the rice serving size, to one cup (instead of 1 1/2), so that I could make three different sushi dishes.
raw ahi tuna
hard boiled egg, sliced into wedges or rings
sliced green onion
soy sauce, for the raw tuna
If you can find wasabi powder, make it fresh ( 1 1/2 heaping teaspoon of wasabi powder with 1 tsp of cold water stirred in) for each sushi meal as the heat lessens as it stands. Store the powder in the freezer to keep it fresh.
masago (capelin or flying fish roe)
Ochazuke or “rice with green tea” is a great way of using up leftover cooked sushi rice, odds and ends from making sushi rolls, grilled fish and blanched fresh or pickled vegetables.
Ochazuke – serves 1
1 cup leftover cooked sushi rice (unseasoned), reheated in the microwave
1 cup of hot green tea
toppings ie furikake (rice seasoning)
If you stir your raw fish into the hot tea, it will poach quickly.
And with my third cup of sushi rice and the last of the raw ahi tuna I had thawed, I made these two traditional sushi rolls. The spicy tuna roll was topped with masago (capelin roe) while the other roll just had strips of the tuna and avocado so that the flavour of the tuna could be appreciated ‘naked’.