Chirashi Deluxe Recipe
A large assortment served over fresh sushi seafood rice with miso soup, dinner salad, and tsukemono
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Ingredients
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Sushi Seafood Rice
Seafood Assortment
Accompaniments
Method
Prepare Sushi Seafood Rice
- 1
Rinse the rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the rice
In a rice cooker, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil in a pot, then reduce heat, cover, and simmer for 18-20 minutes.
- 3
Season the rice
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Let it cool to room temperature.
Prepare the Seafood
- 4
Slice the seafood
Using a sharp knife, slice the sashimi-grade salmon, tuna, and yellowtail into bite-sized pieces. Prepare the octopus and shrimp as needed.
- 5
Arrange the seafood
On top of the cooled sushi rice, arrange the sliced seafood neatly, showcasing a colorful assortment.
Prepare Accompaniments
- 6
Make Miso Soup
In a pot, dissolve miso paste in 4 cups of water over medium heat. Add cubed tofu and bring to a gentle simmer. Do not boil.
- 7
Prepare the salad
In a large bowl, combine mixed greens, sliced cucumber, and shredded carrot. Toss lightly and serve with a dressing of choice.
- 8
Serve Tsukemono
Place a cup of tsukemono on the side as a refreshing accompaniment.