Chirashi traditional sushi. Unlike the Hawaiian-style poke bowl, which is more colorful and generously filled, chirashi is simpler and more refined: it consists of a bowl of vinegared rice topped with slices of ultra-fresh raw fish and sometimes avocado or cucumber. Naturally gluten-free , and seasoned with gluten-free soy sauce, wasabi, and ginger, chirashi is perfect for enjoying a quick and easy Japanese meal.
Ingredients
Preparation
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Rinse the rice several times, let it soak for about fifteen minutes, then cook it according to the instructions. Normally, you start cooking it in 200 ml of cold water, cover, bring it to a boil, then simmer for about ten minutes. Remove from the heat and let it rest, covered, for 10 minutes.
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In a saucepan, combine the rice vinegar, sugar, and salt. Heat gently without boiling until the sugar dissolves, then stir the mixture into the still-warm rice. Let it cool. You can also use a ready-made sushi vinegar.
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Cut the salmon into thin slices and the avocado into strips.
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If you use them, grate the radish and finely slice the cucumber.
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In a bowl, arrange the vinegared rice, then harmoniously place the salmon, cucumber, radish and avocado.
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Sprinkle with sesame seeds and nori strips.
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Serve with tamari sauce, wasabi and pickled ginger.
