Chirashi-zushi is a type of sushi that has a number of toppings, “scattered” on a bed of loose sushi rice. The word "chirashi" literally means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice.For me, I'm going to just use salmon for chirashi.The reason is , I bought a very large piece of salmon ,about two and half pound from BJ's wholesale to make sushi for hubby.These days salmon is quite pricey but we still prefer salmon rather than tuna because salmon have soft buttery texture and it's flesh is smoother than tuna or others fish..In my household it's just 3 of us,so the amount of salmon I bought is quite alots for us.As usual before I used the salmon, I have to freeze the salmon first before defrost it to use for safety reason..I understand there is some different between chirashi rice and sushi rice.Chirashi rice contains more vinegar then regular maki or sushi rice..Anyway,making chirashi is no brainier!! If you have problem rolling maki or shaping sushi rice Chirashi is an ideal way for you to make Japanese raw fish dish,not to said it's has lesser work involved..Simple and easy,yet delicious!!
For making su-meshi/ vinegared rice
1 cup calrose rice/sushi rice
4-5 tbsp mixed sushi vinegar
1 tbsp granulated sugar
1/2 cup water
Yield 2 person
300 gm salmon ,sliced thin or about 1/2 inch each
1 cucumber,peeled and sliced thin(deep into cold water to retain crunchiness)
roasted sesame seeds
tobiko/masago / flying fish roe
1:Remove rice from rice cooker after it's cooked.Toss in mixed sushi vinegar and sugar,mix well with rice spatula.Scoop 2 scoop of vinegar rice into a wide bowl or deep plate.
2:Place 5-6 slices or more salmon on top of the rice,some tobiko and some sliced cucumber.Sprinkle some roasted sesame seeds.Serve with wasabi and soy sauce.