Thursday, 1 December 2011

Basic Chirashi Sushi

I can't be arsed to cook at the moment. The days are dark, project deadlines loom menacingly and there's the horrifying prospect of Christmas shopping to do, though I know I'll be the one running around the West End on the 23rd December, sweating with frustration. Happily then, that The Japan Centre have a sashimi-grade counter for you to blow all your hard-earned spondoodlies on. They also sell miso pastes, dry goods, frozen foods, vegetables and crockery and you're guaranteed to spend a small fortune.

They'll indulge you your request for tiny amounts of mackerel, salmon and tuna for you to slice up all pretty (or not so much in my case) at home. I love the combination of the blister-like bursting of the ikura (mmm! nice.) and the velvety soft fish, the citrus-tang of the shiso leaves adding another contrast.

Chirashi Sushi

Serves 2

For the rice:

150gr sushi rice
Enough dashi stock to cover the rice, plus up to 1 section of your finger
3 tbsp rice vinegar
1 scant tbsp sugar
1/2 tbsp mirin
1/2 tsp salt

Mix the rice vinegar, sugar, mirin and salt together. Rinse the rice twice, then on the third time gently rub the grains together while rinsing. Add to a heavy bottomed pot with a tight fitting lid and add the dashi stock. Bring to barely a simmer and simmer very gently for 10 minutes. Take off the heat, remove the lid, put a teatowel over the pot and then put the lid back on. Leave for another 10 minutes.

Turn out onto a plate and add the vinegar mixture. Mix the rice using a turning and cutting motion, while fanning the rice to cool it. Perhaps recruit another person to help you out with that bit.

75gr sashimi grade salmon
75gr sashimi grade tuna
40gr salted mackerel
2 tbsp ikura (that's the large salmon roe)
1 tbsp ponzu (soy sauce with yuzu)
4 shiso leaves
Marinated seaweed - this comes in tiny pots and is salty-sweet

Soak the ikura in the ponzu for at least half an hour. Slice the salmon, tuna and mackerel into slices the thickness of a pound coin. I've also seen chirashi with diced fish so you can do that too. Roll the shiso leaves into a cigar shape and slice thinly. Lay the fish on top of the room temperature rice. Add a tablespoon of the ikura and marinated seaweed per serving, and scatter the shiso leaves on top. Serve with wasabi and soy sauce.

10 comments:

Dom at Belleau Kitchen said...

god how refreshing to see something not Chritsmassy for 5 minutes... I know what you mean about deadlines... i'm writing for January now and it feels weird... I am addicted to sushi... I need to find a good local fishmonger and get my act together... thanks for the inspiration x

Tiff said...

Wow looks so good and so easy...I have been meaning to go to The Japan Center.

Oscar said...

can u do sushi rice in the rice cooker?
ive been to japan centre, shame they dont deliver online the fresh fish.

Sally said...

Oh my....that looks absolutely mouthwatering.....thanks for the tip on where to get sashimi grade fish! I will be going to the Japan Centre tomorrow and cooking this!

Lizzie said...

Dom - no christmas yet! Yes, i think with good fishmongers you can order it in.

Tiff - take lots of wonga...

Oscar - yes, you can actually!

Sally - pleased to be of service :)

Helen said...

I know I'm missing the point, but I love that the list of ingredients calls for 'one section of your finger' ;-) Knowing my knife skills...

Lizzie said...

Helen - Hah! Now I see how that must've looked. Oops. Have amended :)

Helen said...

This looks amazing. I wonder if it might be the perfect thing to eat after, say, a MASSIVE BLOW OUT MEAL AT THE LEDBURY?

I want it.

Also, beautiful pics.

Shu Han said...

omg that looks amazing, esp when it's sth you decide to do because you can't be bothered to cook ?!
would totally go for that if i had the spondoodlies to blow;)

Lizzie said...

Helen - it was IDEAL!

Shu Han - Hmmm yes, i suppose it was a bit elaborate for that kind of thing! Still, a pay day treat :)