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Also meanwhile, combine the soy sauce, mirin, and sugar in a small sauce pan.(You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.Let the rice mixture soak for 20 – 30 minutes. Combine the rice and the water in Kamado-san, and add the mixed grains.Wasabi (freshly ground or paste from a tube) to serve.Shredded nori (toasted seaweed) to serve.1 watermelon radish (can substitute with 3 – 4 red radish), julienned.2 tablespoons roasted golden sesame seeds.1 oz ginger, cut into very fine threads.1 1/2 pounds (650 g) sashimi grade tuna, cut into bite-size slices.
Chirashi sushi recipe plus#
1/4 cup plus 2 tablespoons (90 ml) soy sauce.2 packets 16 Multi Mixed Grains (optional if you make the rice without the mixed grains, reduce the water amount by 1/4 cup or 60 ml).3 rice cups (540 ml) short grain rice, rinsed.Whenever I make this dish for friends, it disappears in a matter of moments! Equipment Kamado-san (3 rice-cup size) Servings Heat 2/3 cup of the water used for re-hydrating shiitake in a medium pan. I like to make the sushi rice by adding 16 Multi Mixed Grains for more complex flavor, texture, and beautiful color in the sushi rice, but you can make it without, too. Remove stems from shiitake and slice thinly. If it’s marinated too long, it will start to “cook” the tuna and the color could get a bit too dark. The marinating time of tuna should be just up to 15 – 20 minutes. Once you get a block of very fresh tuna, all you have to do is to make sushi rice, slice and marinade tuna, get other small components ready and just assemble.
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This dish is very easy to make and always a crowd pleaser.