Chirashi Bowls
Meanwhile, in a small saucepan over medium heat, whisk vinegar, granulated sugar, and salt. Cook, whisking, until sugar and salt dissolve. Remove from heat.
Ingredients :
- 1 1/2 cups sushi rice
- 1 1/2 cups water
- 1/4 cup unseasoned rice vinegar
- 2 1/2 Tbsp. granulated sugar
- 1 tsp. kosher salt
- Cucumber Salad
- 1 Persian cucumber, very thinly sliced
- 1/4 tsp. kosher salt, plus more
- 1 Tbsp. unseasoned rice vinegar
- 1 tsp. granulated sugar
- 1/4 tsp. soy sauce
- 1/4 tsp. toasted sesame oil
- Egg and Nori
- 1 large egg
- Pinch of kosher salt
- 1/2 tsp. vegetable oil
- 1 sheet toasted nori
- Fish and Assembly
- 1/4 lb. large shrimp, peeled and deveined
- 1/3 lb. sushi-grade salmon
- 1/3 lb. sushi-grade tuna
- Black and white sesame seeds, for garnish
- 1 avocado, sliced
- 4 lemon slices
- 2 oz. ikura
- Wasabi and pickled ginger, for serving
Directions :
- In a fine-mesh strainer, rinse rice under cool water until water runs almost clear. Transfer to a rice cooker or medium pot. Add 1 1/2 cups water.
- If using a rice cooker, cook according to manufacturer’s instructions. If cooking on the stovetop, bring to a boil, then immediately reduce heat to lowest setting. Cover and cook 15 minutes, then remove from heat. Let rice absorb residual moisture, still covered, about 10 minutes.
- Meanwhile, in a small saucepan over medium heat, whisk vinegar, granulated sugar, and salt. Cook, whisking, until sugar and salt dissolve. Remove from heat.
- Fluff rice with a rice paddle or rubber spatula. Transfer to a large baking dish or rimmed baking sheet. Add vinegar mixture a few tablespoons at a time, using paddle to gently fold into rice without breaking any grains, until rice has reached your desired level of seasoning.
- Let cool until slightly warmer than room temperature.
