Shirashi (assorted Fish Over Sushi Rice) Recipe
Make Shirashi (assorted Fish Over Sushi Rice) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Fish Toppings
Garnishes
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Place sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear, about 3-4 minutes.
- 2
Cook the Rice
In a rice cooker or pot, combine rinsed rice and 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture with a wooden spoon. Allow rice to cool to room temperature.
Preparing Fish Toppings
- 4
Slice the Fish
Carefully slice the fresh tuna, salmon, and yellowtail into thin sashimi-like pieces of about 1/4 inch thick. Set aside.
- 5
Prepare Shrimp
If using raw shrimp, boil them for about 2-3 minutes until pink and opaque. If using cooked shrimp, simply slice them in half lengthwise.
- 6
Plate the Fish
Arrange the sliced fish and shrimp artfully over the cooled sushi rice in a large bowl or plate.
Garnishing and Serving
- 7
Add Garnishes
Tear nori sheets into strips and scatter them over the fish. Add a dollop of wasabi and a small amount of pickled ginger to the side.
- 8
Serve with Soy Sauce
Drizzle soy sauce over the dish or serve it on the side for dipping. Sprinkle chopped chives on top for added flavor.
- 9
Enjoy
Serve immediately and enjoy your delicious Shirashi!
