![]() Mix the ingredients A and pour if desired. 12 pieces of sashimi on sushi rice, including salmon, tuna, yellowtail, octopus, surf clam, cooked shrimp, tamago, tobiko with shredded nori. ![]() Serve on plates and scatter the avocado, cheese, cucumber, scrambled egg, dill, salted Ikura salmon roe, and white sesame over the sushi.ħ. Flake the grilled salmon to bite-size chunks, add it to the rice and mix. For mains, go for the Omote-Chirashi Don (S12. The quality is very decent and you should have this if you love everything salmon. Chirashi Sushi is a traditional style of Japanese sushi commonly served on happy occasions and at parties. Arrange and Serve: Turn the fish and rice and let the salmon slice sit on top of the rice. I started with the Crowd Favourite Sushi Set (S15), an assortment of eight pieces of salmon, tamago-mentai, salmon aburi and salmon-mentai. Press down the rice using the index finger from the other hand. Chirashi means scattered sushi in Japanese. Crack the egg in a bowl, add a pinch of salt (extra), beat it and scramble it in a frying pan.Ħ. Assemble the Nigiri: Place the rolled sushi rice onto the salmon, and bend your fingers to cover both the fish and rice together. Delicious seared salmon marinated in a wasabi soy sauce served with brown rice and salad, Chirashi bowl style. It doesn’t stop there enjoy a complimentary side of pickles, miso soup, and even slices of watermelon to end off your meal on a sweet note. Slice the cucumber nice and thin, rub it with a pinch of salt (extra) and squeeze out excess moisture.ĥ. Open till the wee hours of 2am on Monday to Saturday, they serve a mean Bara Chirashi Don for just 13.80 which includes a satisfying array of sashimi including salmon, octopus, and scallop. (Chirashi sushi) Peel the avocado, remove the seed and cut into 2 cm cubes. Put the cooked rice in a wooden bowl for sushi rice or a big bowl and pour the mixed seasoning from the step 2 while the rice is hot and mix it as you fold it with a rice paddle while fanning to cool it down.Ĥ. Leave it in 400ml to 420ml of water for about 30 minutes before cooking using a rice cooker.ģ. (Rice seasoned with vinegar) Wash the rice and drain in a colander.
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