Chirashi meaning “scattered” in Japanese, is a simple and elegant alternative to traditional sushi. Unlike the poke bowl, of Hawaiian origin, which is more colorful and well stocked, the Chirashi wants to be simpler and refined: it consists of a bowl of vinaigrated rice surmounted by slices of ultra-fresh raw fish and sometimes 'Avocado or cucumber. Naturally gluten -free , seasoned with gluten -free soy sauce, wasabi and ginger, Chirashi is perfect for savoring a simple and quick Japanese meal.
Ingredients
Preparation
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Rinse the rice several times, let it dip around fifteen minutes then cook it according to the instructions. Normally, you start cooking in 200 ml of cold water covered, bring to a boil and then cook for ten minutes over low heat. You remove from the heat and let stand for 10 minutes covered.
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In a saucepan, mix the rice vinegar, sugar and salt. Heat without boiling until the sugar dissolved then add the mixture to the rice still hot. Let cool. You can also use a ready sushi vinegar.
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Cut the salmon into thin slices and the avocado in strips.
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If you use it, grate the radish and finely chop the cucumber.
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In a bowl, arrange the vinegar rice, then harmoniously place the salmon, the cucumber, the radish and the lawyer.
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Sprinkle with sesame seeds and nori strips.
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Serve with tamari sauce, wasabi and marinated ginger.
