Recipes

Cook This: Make Your Own Chirashi Bowl at Home

March 18, 2017

Ordering off the sushi menu can leave us with decision paralysis. No matter how many times you’ve told yourself that you’re only getting spicy tuna salad the list of exotic fish never fails to entice. The chirashi bowl offers an easy solution to your sushi woes, only it comes with a mix of unknown toppings you can only guess at. So instead doing your usual guessing game at your favorite Japanese restaurant make your own chirashi bowl at home.

Using ingredients you can find at Japanese groceries, this recipe for an easy homemade chirashi bowl features flexible ingredients you can stock up on and incorporate in your everyday cooking. While the choice of fish is entirely dependent on your preferences, this recipe uses tuna and salmon but you can replace it with any fish. (Provided that it can be eaten raw, that is.) When choosing your fish, make sure to buy from a reputable fishmonger and to check its freshness.

The only tricky part in preparing this recipe is cooking the sushi rice, though it’s only the cooling and incorporating the vinegar mixture that requires your attention. But if you’re in a rush to get your sushi fix, you can use regular rice instead. This recipe is forgiving for those constrained by time, just don’t scrimp on the fish!


Chirashi Bowl

Yield: 2 portions
Time: 2 hours

Ingredients: Sushi Rice

  • 1 cup Japanese sushi rice, uncooked
  • ¼ cup rice vinegar
  • 1 tbsp white sugar
  • 1 tsp salt
  • 1 tbsp mirin

Ingredients: Tamago

  • 2 eggs
  • 1 tsp white sugar
  • 1 tsp mirin
  • 1 tsp dashi powder
  • ¼ tsp soy sauce
  • canola oil, as needed

Ingredients

  • 120g tuna saku bar
  • 120g salmon fillet, boneless
  • 2 pcs kani
  • 2 tbsp ebiko
  • ½ pc Cucumber, halved and sliced diagonally
  • wasabi, as needed
  • gari, as needed
  • 2 sheets roasted nori

Procedure: Tamago

  1. To make tamago, whisk all ingredients in a bowl till completely dissolved.
  2. Get a non stick pan, place over heat and oil. Remove excess oil.
    Place a thin layer of egg on pan as if making a crepe.
  3. When layer of egg has cooked, push the “crepe” into the corner of the pan.
  4. Add a little more oil and wipe off excess with paper towel.
  5. Coat the pan with another layer of egg and when it cooks roll the first crepe into the second layer. Repeat step till eggs are finished and rolled crepe is nice and thick.
  6. Remove tamago from pan and wrap with cling wrap. Place in fridge to firm up.

Procedure: Sushi Rice

  1. To make sushi rice, rinse Japanese rice 3 times, and place in a heavy bottomed pot. Cook according to packet instructions. Usually the ratio of water to rice is one is to one. Cover with lid, bring up to boil and simmer until cooked.
  2. While rice is cooking, place rice vinegar, sugar, salt, and mirin in a bowl. Whisk well until mixture is combined.
  3. Place a tray, large enough to fit your rice in front of a fan. Make sure your sushi vinegar and a spatula are close by. Do not use metal implements to make sushi as they may cut the grains.
  4. When rice is cooked, turn on fan and place hot rice in tray. Mix in vinegar little by little while turning the rice over, making sure that the vinegar is absorbed. You will know you have done this right if the rice becomes glossy.
  5. Keep mixing rice in front of fan until cool.
  6. Place in a bowl, cover and do not chill in fridge. Rice must be eaten within three to four hours of preparation.

Procedure: Plating

  1. When ready to eat, get two bowls ready, evenly distribute rice.
  2. To prepare your toppings, slice tuna and salmon into 6 pieces. Slice kani in half and 6 1 cm slices from cooled tamago.
  3. Arrange fish and tamago on bowl with rice.
  4. Garnish with cucumber, ebiko, wasabi, and gari. Serve with soy sauce.
Bernice Escobar SEE AUTHOR Bernice Escobar Bernice loves to get nerdy about food and making people hungry. In her free time, she attempts to play with her anti-social cat and fantasizes about all things sweet.
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