Chirashi is a free-style form of sushi, which consists of sashini on rice, that some people like to call “lazy sushi”.
Chirashi is very easy to make even if you don’t have prior experience. All you need is some fresh tuna and salmon or a combination of smoked salmon, bbq eel, surf clams, octopus, escolar (sometimes called white tuna), and even some vegetables can be used such as asparagus, avocado, alfalfa sprouts, etc.
Ingredients for the rice:
1 cup of calrose rice
1 tablespoon mirin (rice seasoning)
1/2 teaspoon sesame oil (for Korean style rice)
1/2 teaspoon of sugar (optional)
Recipe: Wash the rice and add 1 1/4 cups of water to a rice cooker or a heavy cast-iron saucepan. Cover and bring to a boil (if using a saucepan). Reduce to simmer and cook until all the water is absorbed by the rice. Remove from heat and leave the lid on for about 10 minutes. After 10 minutes stir gently the rice and fan it until the steam is all gone. Add the seasonings and gently fold them into the rice. You rice should be sticky but not pasty. Every single grain of rice have to be intact. Let the rice cool down to room temperature and serve as seen in the photo above. Serve with wasabi and soy sauce. Cheers.
If you are using a rice cooker just follow your equipment’s instructions.
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