As a teen in San Francisco, Chef Troy Chandler often watched cooking shows on PBS, then went to China Town and the fisherman’s wharf for ingredients to cook for his family. Now a family man, proud to be a part of the Coeur d’Alene community, Chef Troy offers this easy sushi recipe sure to impress your guests.
Chirashi Sushi
Or “scattered sushi” is sushi rice in a bowl with various ingredients placed or scattered over it. Chirashi is a fun and gorgeous way to impress your friends and family but is also very easy! It can be eaten like a sushi salad or use nori (roasted seaweed) to create little sushi tacos. Toppings are limitless, the more color the better.
Ingredients:
Yields 4 Bowls
» 1 batch Sushi rice
» 2 lbs total of various seafood such as; poached and chilled prawns, crab meat, salmon, tuna, yellow tail, etc. (when at the market, let the clerk no that you intend to serve the fish raw to get a better quality safe cut).
» 2 avocados peeled, halved and sliced thin (put toothpicks in the seed and set over a glass of water to get a cool house plant like you did when you were a kid)
» 1 English cucumber halved lengthwise then sliced thinly across
» 12 nori Sheets quartered
Pickled ginger, wasabi and soy sauce accompaniment
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Method:
- Slice the raw fish thinly. Slice some into small cubes too (think bite sized)
- Divide still warm sushi rice into four bowls. (warm rice, cold fish, contrast)
- Arrange all seafood over the rice in an artful manner.
- Serve with nori sheets, pickled ginger, wasabi and soy sauce.
- See, I told you it was easy.
*Remember all toppings are up to you. Use your imagination and try different items.
Basic Sushi Rice Recipe
» 2 cups Calrose rice (best quality you can find)
» 1/2 cup rice vinegar
» 1/4 cup sugar
» 2 tbsp salt
Method:
- Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
- In a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over low heat for 20 minutes. Remove from the heat and let stand, covered, for 15 minutes.
- In a small saucepan, combine the, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.
Photography By Ellie Grey
As Featured In: Summer/Fall 2016