Place Sushi Rice on a plate, cover with some Lettuce, then place Chicken, Avocado and Cucumber on top, then sprinkle with some Nori.Add Cucumber, Avocado and Chicken, and gently mix to combine. Combine Soy Sauce and Wasabi in a bowl, check the flavour.Cut Avocado and Cucumber into small pieces, thinly slice Lettuce.Set aside to cool, then cut or tear into small pieces. Cook Chicken in a lightly oiled frying pan, and season with Salt & Pepper.
Pour it over the hot rice, mix well gently and thoroughly, and cover with a damp cloth to stop drying out.
Mix Rice Vinegar, Sugar and Salt to make ‘Sushi Vinegar’. Same ingredients in a different presentation.ġ cup (*180ml cup) Japanese Short Grain RiceĢ00g Chicken *This time I used tenderloin fillets.ġ/2 teaspoon grated Wasabi *OR Wasabi paste as requiredġ/2 sheet Toasted Nori (Seaweed Sheet) *cut into thin strips Method They can be great toppings for ‘Chirashi-zushi’, a type of sushi which is a kind of decorated rice salad. All rights reserved.Chicken, Avocado, Cucumber, Lettuce, Wasabi are popular fillings for Sushi Rolls, because they taste good with sweet & sour rice. Used by permission of Houghton Mifflin Harcourt Publishing Company. Recipe from Heart & Soul in the Kitchen by Jacques Pépin. Sprinkle the sesame seeds and fennel sprigs on top and serve with the wasabi and soy sauce.Ĭhirashi Sushi at the table with Jacques' best friend Jean-Claude Szurdak (Wendy Goodfriend) Scatter the shrimp, tuna, salmon, scallops, uni, and caviar over the top, along with the scallions, avocado, and tree ear mushrooms. The price has been hiked to almost 10, only to find theres no tuna It has been omitted and replaced with a piece of. At serving time, spread the rice on a serving platter so that it is 1 to 1 1/2 inches deep. Mix the wasabi powder with the water in a small bowl, stirring to create a paste. Combine the shrimp pieces with 1/2 cup hot water in a skillet and cook for 45 seconds to 1 minute the water will barely come to a boil, so the shrimp will still be somewhat translucent in the center. (The mushroom cooking liquid can be kept for soup.) Cover with 2 cups water and bring to a boil, then boil gently for 15 minutes drain. Drain the tree ear mushrooms and place them in a saucepan. Mix the salmon or trout caviar with the corn oil in a small bowl, so it is loose and will be easy to sprinkle on the dish. (The rice is served at room temperature.) Pour the vinegar seasoning over the top and mix it in gently. After the rice has rested for 15 minutes, spread it out in a large gratin or other baking dish. Stir to make sure that the sugar and salt are dissolved. Combine the ingredients in a glass bowl and heat in the microwave oven for 1 minute. Turn off the heat and let the rice rest, still covered, for 15 minutes. Cover, reduce the heat to very low, and cook for 15 minutes. Transfer the rice to a saucepan, add the 3 1/2 cups cold water, and bring to a boil, uncovered, stirring a couple of times. Repeat several times, until the water runs clear. 
Put the rice in a bowl, cover with cold water, and stir for a few seconds, then drain.1 large avocado, halved, pitted, peeled, cut into 1-inch cubes (1 1/2 cups), and sprinkled with 1 tablespoon fresh lemon juice to prevent discoloration.4 ounces (about 2/3 cup) sea urchin roe (uni).8 ounces tiny bay scallops, or 8 ounces large sea scallops, cut into 3/4-inch pieces.One 8-ounce skinless salmon fillet, cut into 1-inch cubes.One 8-ounce tuna steak, cut into 1-inch cubes.8 large tiger shrimp (10 ounces), shelled and cut into 1-inch pieces.1/4 cup (about 1/3 ounce) dried small tree ear mushrooms, soaked in 1 cup cold water for 20 minutes.The sushi rice is made ahead, then the whole dish assembled at the last moment and served with wasabi paste and soy sauce." - Jacques Pépin Recipe: Chirashi Sushi Here I use sea urchin roe (uni), salmon or trout caviar, tuna, salmon, and scallops, along with avocado, scallions, tree ear mushrooms, and toasted sesame seeds. Then the platter is brought to the table so guests can help themselves. Sushi rice is spread on a platter and the fish, shellfish, and vegetables are scattered on top.
"This Japanese dish is easier to make than conventional sushi and strikingly beautiful.
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