Chirashi sushi: a home-style fish and rice dish readily adaptable for any occasion

chirashi sushi a home style fish and rice dish readily adaptable for any occasion

Sumary of Chirashi sushi: a home-style fish and rice dish readily adaptable for any occasion:

  • These peans to the food industrial complex are undoubtedly popular because they promise speed and ease (with a fashionable Japanese inflection) untroubled by anything resembling actual fish.
  • Photograph: Mark BestServes 4Prep 20 minutesCook 25 minutesA good fishmonger is a very good friend, and you should lean on them a little in search of the freshest catch, and advice on what to do with it.
  • But when it comes to whole fish, it is probably best to ask your fishmonger to fillet it for you: the lateral pin bones will have to be removed with the purchase of fish tweezers, a knife blade scraped from head to tail along the fillet will expose the ends.
  • Once you have your ingredients, some rehydrated packet wakame effectively evokes the ocean on the plate.
  • To make the riceAdd the vinegar mixture gradually, by folding it through the rice with a large wooden spoon.
  • Photograph: Mark Best3 cups Japanese short-grain rice 50 ml sake 3 1/2 cups water 100 ml Japanese rice vinegar 2 tsp salt 2 tbsp caster sugarAdd the rice to the saucepan it will be cooked in, and cover with clear, cool water.

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