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Chirashizushi (Scattered Sushi)


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Photo © Franz Scheurer

Serves 4

5 cups prepared sushi rice
150g sashimi-grade bonito, sliced (see notes)
150g sashimi-grade salmon, sliced (see notes)
1 avocado, finely sliced
1 Lebanese cucumber, seeded and cut into small batons
1½ tablespoons pickled ginger
3 green onions finely sliced
2 tablespoons tobiko (see notes)
1 punnet shiso microcress, snipped (see notes)
1 tablespoon furikake (Japanese rice seasoning)

Sesame & Ginger Dressing
1 teaspoon sesame oil
1 tablespoon rice bran oil
1 tablespoon soy sauce
½ teaspoon grated ginger 
2 teaspoons mirin (see notes)

Make Sesame & Ginger Dressing: combine all ingredients and set aside.

Fill a finger bowl with cold water. Dip your fingers into the water, shaking off the excess; this stops the rice sticking to your fingers. Scatter sushi rice around a platter. Arrange fish, avocado, cucumber and pickled ginger on top. Scatter onion, tobiko and shiso over the top, sprinkle with furikake, drizzle with Sesame & Ginger Dressing and serve.

Notes: Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it. Tobiko, flying fish roe, is available from some fishmongers. Micro herbs and cress, growing in punnets, are available at some greengrocers and online. They keep, refrigerated and loosely covered with a damp cloth, for several days; if unavailable use the smallest leaves on a bunch of herbs or tear larger leaves into small pieces. Mirin is a sweet Japanese fortified rice wine used for cooking. True mirin (labelled ‘hon mirin’) contains alcohol, so what is available in supermarkets and Asian grocery stores, and normally used, is non-alcoholic ‘mirin seasoning’.

Alternative species: Snapper, tuna.


Visit www.sydneyfishmarket.com.au/seafood-school/about-sss for more great seafood recipes and cooking tips, advice on purchasing and storing seafood, species information and answers to frequently asked seafood questions.