Traditionally served at celebratory occasions, chirashi-zushi makes a beautiful party dish. “Chirashi” means to scatter in Japanese and you may create your own chirashi box or bowl by scattering colorful garnishes.
Ingredients (For about 4 servings):
Short-grain rice 2 cups (uncooked)
Sushi vinegar* 3 tablespoons (for the rice) +
2 tablespoons (for the vegetable)
Sushi grade fish** 3/4 lb
Salmon
Yellow tail
Bluefin tuna
Ponzu (or soy sauce) 2 tablespoons + more for serving
Okura 4
Red cabbage (or red reddish) 2 tablespoons
Egg 1 (for garnish; optional)
Shiso leaves 2-3 (for garnish; optional)
Sesame seeds 1/4 teaspoon (for garnish; optional)
Cook rice with slightly less water than normal (if you are using a rice cooker, cook with “sushi rice” setting). Once the rice is cooked, place it in a large bowl or plate and allow it to cool.
Sprinkle sushi vinegar over the rice and mix it gently and thoroughly.
With a honed sharp knife, cut fish into 1/2 inch cubes. Place the cut fish in to a container with a lid and pour 2 tablespoons of ponzu or soy sauce. Keep it in the refrigerator.
Cut okura into 1/2 inch cubes and cut red cabbage (or red reddish) into thin slices. Place them in to two separate small bowls and add one tablespoon of sushi vinegar to each one to quickly pickle them.
Chiffonade shiso leaves by stacking the leaves, rolling them tightly, then slicing them perpendicular to the roll.
If you are using egg as a garnish, prepare a small frying pan with two teaspoons of canola oil. Turn the heat to medium-high. Beat the egg in a small bowl and when the pan is fully heated, pour about half of the egg in to the pan to make a very thin omelet. Take a thin layer of egg off the pan carefully and fold it in half. Slice them into long thin strips.
In four individual bowls or a large platter, place rice. Scatter fish on top of the rice. Then add vegetables (okura and red cabbage) and garnish with egg strings and shiso.
Sprinkle with sesame seeds and serve with ponzu sauce or soy sauce.
*Sushi vinegar: Mix 3 tablespoons of rice vinegar with 1 tablespoon of granulated sugar and 1 teaspoon of salt.
** You may want to add two to three kinds of sushi grade fish, such as salmon, yellow tail, bluefin tuna, and maguro tuna.