Homemade Chirashi

A traditional Japanese rice bowl known as chirashi sushi is topped with raw fish—though not always—vegetables, nori, and other ingredients. Making it at home is simple and doesn't need rolling.

Ingredients :

• 4 extra-large, raw shrimp (about 3 ounces)

• Snow peas, 1 ounce

• cooked sushi rice, two cups

• 8 ounces of sashimi-grade salmon, tuna, or yellow tail, diced or sliced into quarter-inch-thick pieces

• Four pieces of tamagoyaki

• 6 thin English cucumber slices, or about 1/8 cucumber

• Microgreens, 1/4 cup (any kind)

• two whole shiso leaves (optional)

• Nori shredded as a garnish

• To serve: soy sauce

• Wasabi, please serve.

STEPS :

     1. Snow peas and shrimp are steamed :

A saucepan big enough to have a steamer basket inside should have about 1 inch of water added to it. Make sure the water in the saucepan doesn't touch the bottom before adding the steamer basket. Put the snow peas and shrimp in the basket. Turn the heat up to high and bring the saucepan to a boil. After it boils, reduce the heat to a simmer, cover the pan, and let the contents steam for 4 minutes, or until the shrimp are opaque and pink, and the snow peas are soft and bright green.

     2. Meanwhile, put the chirashi together :

Rice should be divided into 2 bowls. On top of each bowl, place the sashimi, tamagoyaki, cucumbers, microgreens, and shiso, if using.

Peel two shrimp once they are cool enough to handle, then add them to each bowl with the snow peas.

     3. Serve and garnish :

Serve each bowl immediately, garnished with shredded nori, along with soy sauce and wasabi for dipping the sashimi.

Since chirashi features raw fish on top, it should be eaten right soon.

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