SUMMER CHIRASHI ZUSHI
You may have ordered a chirashi bowl in your favorite sushi restaurant. This recipe shares some qualities with that dish and is a wonderful way to add the flavors of sushi to your home cooking repertoire. Chirashi means "scattered" in Japanese and refers to the sprinkled and tossed way this dish is plated and served. I've been eating chirashi zushi since I was in a highchair, but this version I've tailored to highlight summer produce. Chirashi zushi can contain a whole plethora of different ingredients, anything from pomegranate seeds to slices of raw sashimi-grade fish. The goal is to find a beautiful, appetizing balance of colors, textures and flavors.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 5 servings
Number Of Ingredients 15
Steps:
- For the rice: Place the dry rice in a medium bowl and fill the bowl about halfway with cool water. Stir gently with your hand for about 30 seconds, then drain the water completely. Repeat, filling the bowl halfway up again with cool water, gently stirring the rice with your hand for about 30 seconds. Drain again.
- Combine the measured filtered water and rinsed rice in the bowl of your rice cooker or in a heavy-bottomed 4-quart pot with a tight-fitting lid. Let the rice soak in the water at room temperature for at least 30 minutes and up to overnight. You will not change out the water before cooking, this pre-measured water is what the rice will soak in and then cook in.
- After soaking, keep the rice in its soaking water. If using a rice cooker, follow the manufacturer's instructions for cooking medium-grain white rice. If cooking on the stovetop, put the pot on the stovetop, uncovered, and bring to a boil over medium heat. This will take about 7 minutes.
- Cover the pot, lower the heat to the lowest possible setting, and cook without lifting the lid (don't peek) for 15 to 17 minutes. Remove from the heat and, without opening the lid, let the rice rest for 10 to 15 minutes.
- Remove the lid, wet a rice paddle or wooden spoon and gently fluff the rice. Replace the lid and allow the rice to rest for another 5 minutes.
- For the chirashi: Prepare the green beans and broccolini by bringing a small saucepan of water to a boil over medium heat. Slice off the broccolini tops, creating small florets, and set aside. Add the green beans, broccolini stalks and 1/2 teaspoon salt and cook until crisp-tender, 3 to 5 minutes. Remove the vegetables from the water with a slotted spoon and allow to cool. Cut the green beans on the diagonal into 1-inch-thick slices. Cut the broccolini stalks into 1/4-inch-thick rounds.
- Thinly slice the cucumbers on a mandoline or with a knife into rounds about 1/8 inch thick.
- Bring the water back to a boil and add the broccolini florets. Cook for 1 to 2 minutes, then remove from the water and cool. Set aside.
- Heat a well-seasoned 10-inch cast-iron or nonstick skillet over medium-low heat. Make egg ribbons by whisking together the eggs and 1/2 teaspoon salt in a small bowl. Strain the eggs through a fine-mesh sieve into a small bowl. Spread the oil evenly over the pan with a paper towel and increase the heat to medium. Add a quarter of the beaten egg mixture and spread it over the pan to make a thin crêpe. Cover the skillet with a tight-fitting lid, turn off the heat and cook for about 10 seconds. The residual heat and the lid will work together to cook the egg. After 10 seconds, remove the lid and you should find a perfectly set egg.
- Transfer the crêpe to a cutting board to cool. Repeat with more oil as needed and the eggs to make 4 crêpes. When cooled, cut each in half and stack them. Slice the stack into ribbons about 1/8-inch-by-2-inches. Set aside. If using nori, slice it into strips that are 2 inches long and thinner than the egg ribbons; store in an airtight container at room temperature to keep them crispy.
- Make the dressing for the rice by whisking together the vinegar, sugar and remaining 2 teaspoons salt in a small bowl until the sugar dissolves. Transfer the freshly cooked hot rice into a large bowl or handai (wooden sushi rice container; if using a handai, be sure to wet it first and give it a light wipe with a clean kitchen towel to prevent the rice grains from sticking to it). Add the vinegar dressing. Toss to combine, moving the rice paddle diagonally to avoid mashing the grains. Add the ginger, finely chopped shiso leaves and sesame seeds to the rice. Mix gently. Transfer the rice to a large platter or leave it in the handai.
- Garnish the rice with the egg ribbons, green bean slices, cucumbers and broccolini florets and stems. Place the whole green shiso leaves on top. Divide the ikura between the shiso leaves. Sprinkle with the nori strips if using and sesame seeds. Serve immediately (see Cook's Note).
CHIRASHIZUSHI
Chirashizushi, or chirashi sushi, is essentially free-form sushi served in a bowl or shallow vessel. The ingredients cover a bed of seasoned rice and are either neatly grouped together, which is typ-ical at restaurants, or cut into smaller pieces and "scattered" (the meaning of chirashi), giving you a variety of flavors, textures and colors in each bite. This is a common way to eat raw fish at home since it requires a lot less skill and time to make than conventional sushi. But another big part of the appeal for home cooks is that you can top it with pretty much whatever you like or have on hand, including only cooked toppings, such as grilled eel, shrimp, sliced shiitake sim-mered in a dashi-soy mixture, kinshi tamago (shredded egg crepe) or sliced tamagoyaki (rolled omelet), edamame or steamed sliced snow peas. You can also mix raw and cooked ingredients. There are really no rules, although you should aim for a balanced, visually pleasing arrangement.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
- Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
- Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook's Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
- For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
- For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.
CHIRASHI SUSHI OR CHIRASHIZUSHI
Chirashizushi or scattered sushi, because of the way it is presented. This type of sushi is served in bowl piled with sushi rice and cover with scattered toppings such as sashimi. It really doesn't matter what kind of toppings you cover your rice with, but the vinegared rice is always the base for chirashizushi and is the one ingredient you can't replace. Other than that you can prepare your Chirashi sushi as simple or as fancy as you wish. From redfinsushi.com . Oh, prep time seem excessive, but it's because of the rice prep time.
Provided by gailanng
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and then start cook until done.
- In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly. (the amount is to taste, but use very generously.)
- Rehydrated the shiitaki mushrooms in 2 cups of warm water and reserve the water for cooking. Remove the stems from the mushrooms and slice them thinly.
- Heat 2/3 cup of the reserved mushroom water. Add the sliced shiitake, soy sauce and sugar; simmer on low heat until the liquid is evaporated. Set aside.
- In a large bowl beat the eggs and add 1/2 tablespoon sugar. In an oiled skillet, pour a scoop of egg mixture to make a small crepe-like omelette. Repeat to make a few more until mixture is entirely used. Cut cooked egg into strips.
- Serve the sushi rice using individual bowls and scatter the remaining toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the imitation crab meat, egg strips and sesame seeds.
Nutrition Facts : Calories 667.1, Fat 7.2, SaturatedFat 1.8, Cholesterol 173.5, Sodium 1071.2, Carbohydrate 118.8, Fiber 5.5, Sugar 14.3, Protein 29.2
CHIRASHI (SCATTERED) SUSHI
Provided by Matt Lee And Ted Lee
Categories dinner, lunch, weekday, appetizer, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1099 milligrams, Sugar 2 grams
CHIRASHI SUSHI (ZUSHI)
Make and share this Chirashi Sushi (Zushi) recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- To Complete the Zushi Bowl: Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls. Add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
- To Make Sushi Rice: In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
- Bring rice to a boil over medium-high heat; immediately turn heat to low and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature. Makes 6 cups.
Nutrition Facts : Calories 1189.9, Fat 10.3, SaturatedFat 1.6, Cholesterol 83.1, Sodium 532.8, Carbohydrate 214.8, Fiber 11.3, Sugar 6.3, Protein 53.4
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