When most people imagine sushi, they think of Japan's famous cuisine of sliced fresh fish placed on small pieces of hand-shaped rice. This time, however, we'll be making chirashi-zushi: a refreshing dish filled with fresh summer vegetables and seafood spread atop a bed of fragrant vinegared rice.
300g cooked white rice
- A moderate amount of sushi vinegar
- 1 bundle radish sprout
- 1/4 cucumber
- 2 pieces Japanese ginger
- 1 citrus sudachi
- 1 perilla leaf (shiso)
- 50g salmon roe
- 4 tablespoons white sesame seeds
Combine sushi vinegar with cooked white rice to create vinegared rice.
- Cut the root section off of the radish sprout.
- Cut the cucumber into thin, circular slices.
- Cut the root section off of the Japanese ginger, soak in water, then drain.
- Cut the sudachi into thin, circular slices.
- Remove the shank of the perilla leaves, cut them into thin, long slices, soak in water, then drain.
Place appropriate amount of vinegared rice into bowl.
- Place ingredients on top of the vinegared rice in the following order: radish sprout, cucumber, Japanese ginger, sudachi, perilla leaf, salmon roe, white sesame seed.
Looks delicious right? This recipe is provided by the leading Japanese cookery school, ABC Cooking Studio.
Please have a go at making it yourself!
ABC Cooking Studio (English Classes)
Click here or scan the QR code to learn more!