The word “chirashi” in Japanese means scattered. And that is exactly what a chirashi bowl is, scattered fish and toppings on a bed of seasoned sushi rice. Get creative and come up with your own unique combo of toppings.
Ingredients
Makes two bowls
4+ Ounces Sushi Quality Tuna (we buy from HMART, Tensuke, and Mitsuwa)
4+ Ounces Sushi Quality Salmon (we buy from HMART, Tensuke, and Mitsuwa)
4+ Ounces Sushi Quality Scallops (we buy from HMART, Tensuke, and Mitsuwa)
2 Microwave rice packs
Toppings:
Jalapenos
Daikon Radish (marinated in vinegar and tumeric for the yellow coloring)
½ an Avocado
Salmon or Trout Ikura/fish egg (Regalis)
Caviar (Regalis)
Chive
Chopped Shiso Leaves
Edible Flowers
For the Rice Seasoning:
note: This is not a traditional rice seasoning. We made this up because WE like it, but please loop up a traditional recipe for sushi or chirashi rice if that is what you prefer.
Teaspoon of Sugar
Two teaspoons of fine salt (Fine True Salt)
O-Med Yuzu EVOO (can omit) (Regalis)
1/4 cup or less of rice vinegar
Tablespoon Finley Chopped Shiso (HMART, Tensuke, and Mitsuwa)
Teaspoon Finley Chopped shallot
Teaspoon Finley Chopped Garlic
Teaspoon Finely Chopped Chive
Preparation
For the Rice:
Make your rice
Combine salt, sugar, and vinegar in a microwavable bowl. Microwave for 5 seconds to dissolve the salt and sugar
Chop your chive, shiso, garlic, and shallot. Add to mixture
Mix into bowl of rice
For the bowls:
Chop fish into even cubes
Chop ingredients into small pieces
Scatter on top of rice, evely spreading throughout