Seafood Chirashi Sushi

Method11 steps · about 1 hr

1. 1

   Step 1: Rinse all 310 g uncooked short-grain rice in a sieve under separate cold running water until mostly clear, then drain. Put it in a tall saucepan with all 1½ cups measured cold cooking water, cover and soak for 30 minutes while you prepare the toppings. Have one already cooked, shredded batch of kinshi tamago ready.

   Soak rice 30 minutes · 30 minUses 310 grams Japanese short-grain rice (1 1/2 cups uncooked) · Cold running water for rinsing rice; drained · 1 1/2 cups cold water

   
2. 2

   Step 2: Put all 100 g carrot coins in a pot of separate well-salted topping water and bring to a boil. Cook until a fork or toothpick passes through the carrot. Add all 85 g trimmed snap peas and cook for about 30 seconds, keeping them bright green and crisp. Lift both vegetables into a cold-water bath with a slotted spoon, then drain; keep the hot cooking water in the pot for the shrimp.

   Boil snap peas about 30 seconds · 1 minUses 100 g carrot (about half a carrot), peeled and cut into 12 coins · Water for boiling vegetables then poaching shrimp; discarded · Salt to make the vegetable and shrimp cooking water well salted · 85 g snap peas (about 14 pods), trimmed · Cold water bath for vegetables

   
3. 3

   Step 3: Bring the reserved topping water back to a boil, add all 180 g peeled, deveined shrimp (180 g) and turn off the heat. Poach for about 2–3 minutes, until vibrant orange and opaque throughout, including the center; cut one open to check. Continue cooking gently if the centers are still translucent. Move the cooked shrimp into a fresh cold-water bath, drain and pat dry. Keep the cooked toppings chilled until assembly.

   Poach shrimp about 2–3 minutes · 3 minUses Reserved hot salted topping water · 180 g shrimp (31–40 size), peeled and deveined · Fresh cold water bath for cooked shrimp

   
4. 4

   Step 4: Using clean tools, cut the entire 160 g fish supplied for raw sashimi service into bite-sized cubes and keep covered in the refrigerator at 4°C or colder until serving. If desired, cut the cooked carrot coins into flowers and cut V shapes into the cooked snap peas to make leaves.

   Uses 160 g fish prepared for raw sashimi service, such as tuna, salmon OR hamachi · Cooked chilled carrot coins and snap peas

   
5. 5

   Step 5: Once the rice has soaked, bring the covered rice and its cooking water to a boil over high heat. Reduce to low and cook for about 15 minutes, until the water is absorbed. Depending on your setup, this can finish 2–3 minutes sooner; reduce or stop the heat if absorbed earlier to avoid scorching.

   Cook rice on low about 15 minutes · 15 minUses Soaked rice and measured cooking water

   
6. 6

   Step 6: Once the cooking water has been absorbed, turn off the heat and leave the rice covered for 10 minutes to finish steaming.

   Steam rice off heat 10 minutes · 10 minUses Covered rice with cooking water absorbed

   
7. 7

   Step 7: Transfer all the hot cooked rice to a large nonreactive bowl and drizzle all ⅓ cup prepared seasoned sushi vinegar evenly over it. Fold and cut through with a rice paddle to coat each grain without crushing it.

   Uses Steamed cooked short-grain rice · 1/3 cup seasoned sushi vinegar

   
8. 8

   Step 8: Fan the seasoned rice while folding it to bring it promptly to room temperature for immediate assembly. Keep the raw fish and cooked seafood toppings chilled until the rice is ready.

   Uses Hot seasoned sushi rice

   
9. 9

   Step 9: Divide all the cooled seasoned sushi rice between FOUR bowls and sprinkle all 2 teaspoons toasted sesame seeds over the rice.

   Uses Cooled seasoned sushi rice · 2 teaspoons sesame seeds (toasted)

   
10. 10

    Step 10: Scatter the entire ready batch of shredded kinshi tamago (1) over the four bowls. Distribute all the chilled diced sashimi fish, cooked shrimp and cooked decorated vegetables over it.

    Uses Four sushi-rice bowls with sesame · 1 already cooked batch kinshi tamago (finely shredded egg crepe) · Chilled diced raw-service fish · Cooked chilled drained shrimp · Cooked decorated carrot and snap peas

    
11. 11

    Step 11: Add the optional 100 g ready ikura across the four bowls, if using. Serve promptly with soy sauce for drizzling to taste; keep any bowls held for later refrigerated.

    Uses Four seafood, egg and vegetable chirashi bowls · 100 grams ikura (optional) · Soy sauce (for serving)