Video:How to Make Chirashizushiwith Hiroko Shimbo
Chirashizushi is fresh cooked seafood topped with sushi rice. Though chirashizushi is often seen in Japanese restaurants, with the right ingredients and sushi grade fish you can make chirashizushi at home.See Transcript
Transcript:How to Make ChirashizushiHi. I am Hiroko Shimbo of Hiroko’s Kitchen LLC in New York City here for About.com. I am going to show you Chirashizushi. Sushi rice topped with fresh or cooked seafood.
To Make Chirashizushi, You'll Need:
- Sushi rice cooked (seasoned with rice vinegar, sugar, salt)
- Fish, Sushi quality yellow tail, tuna and salmon
- Dried shitaki mushroom. (soaked in water about 2 hours)
- Pickled sushi ginger,
- Fresh cucumber
- Shoyu, which is a Japanese soy sauce.
- Three teaspoons sugar
Cook Shrimp and Mushrooms for ChirashizushiNow let’s start with shrimp. Shrimp when it’s cooked bends. To prevent it, we put the shrimp on a skewer and cook the shrimp two minutes. Let it just cool. Peel the shell. I am cutting this open, just a kind of butterfly. Here, I have sugar and salt. Rub the shrimp.
Two mushrooms, add the soaking water. Simmer 20 minutes. Now, let’s season with three teaspoons sugar and cook ten more minutes. Now, season with one and a half teaspoon Shoyu and cook ten minutes.
Cut Ingredients and Assemble the ChirashizushiCucumber. Lemon. Let’s make this inner V shape. And use as wasabi container. Let’s cut the fish, tuna, always cut against the grain. And then continue cut. Yellow tail, I am going to cut a different way. A little just a chunk. So, Chirashizushi assembly.
Here is the Chirashizushi. Thanks for watching. To learn more, visit us on the web at about.com.