Chopped and Scattered Sushi (Bara Chirashi)
Topped with cubed tuna and salmon roe.
- Nutrition facts are for one serving.
- Time to soak the rice and rehydrate the dried shiitake mushrooms is not included in the cooking time.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 4)
Directions
-
Rinse the rice, drain in a colander for 30 minutes and then steam (prepare harder rice that is not too soft or mushy).
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Rehydrate the dried shiitake mushrooms in 200 ml (6.8 fl. oz.) of water, remove the hard bases from the stems and thinly slice up. Place (B) and the dried shiitake mushroom rehydrating liquid into a pot, then simmer over low to medium heat stirring occasionally until the cooking liquid is boiled down.
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Thinly slice up the cucumber, lightly cover in salt (not included in ingredients) and once softened massage gently, quickly rinse in water and then squeeze out excess moisture.
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Chop the tuna into cubes, pour on and mix in (C) and then set aside for 20 minutes.
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Add (D) to the eggs and beat together to prepare slightly soft-scrambled eggs.
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Add (A) to (1) and combine together to prepare the sushi rice, then sprinkle on the sesame seeds.
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Serve (6) into bowls and top with (2), (3), (4), (5) and the salmon roe.
Cooking Basics
Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
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