“Chirashizushi,” literally “scattered sushi,” is a dish prepared for festive occasions.
Yoko Munakata of the Better Home Association introduces a salmon version that is perfect for summertime lunches.
“As long as you have mastered the basics of the vinegar mix, all you need are two or three ingredients at hand,” she says.
The best ratio for the mix is 1/4 cup of vinegar, 1 Tbsp sugar and 1/3 tsp salt per 150 grams rice. But when fish is used, go easy on the sugar. Other ingredients such as dried fish, roast beef, prosciutto or Chinese-style barbecued pork with watercress may also be used. Serves four.
INGREDIENTS
2 “go” (300 grams) rice
1 slice (100 grams) salted salmon (medium salt)
1 cucumber
5 cm kelp (konbu)
1 Tbsp sake
Vinegar mix (1/4 cup vinegar, 1 Tbsp sugar, 1/2 tsp salt)
5 shiso leaves
1 Tbsp white sesame
METHOD
Rinse rice. Soak with kelp in 1.4 cups water for more than 30 minutes. Add sake and cook as usual.
Mix ingredients for vinegar mix.
Slice cucumber, sprinkle with salt (not listed above). When it softens, squeeze out water with hands. Chop shiso leaves, immerse in water, then drain.
Place salmon in heat-proof dish, pour 1 Tbsp sake (not listed above), cover with plastic wrap and microwave for 2-3 minutes. If salmon is thick, turn sides once. Remove skin and bone while still hot, flake meat.
When rice is cooked, move to large bowl without mixing. Add vinegar mix while rice is still hot, mix in cutting motion and cool. Mix sesame, cucumber and salmon. Serve on plate and top with shiso.
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From The Asahi Shimbun's Kashikoi Okazu column
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