Sunday, March 23, 2014
Chirashi means "scattered sushi". It is usually presented as sushi rice and other ingredients mixed together or as sushi rice topped with a decorative arrangement of ingredients. Displayed here is sliced raw sashimi-quality salmon, raw sashimi-quality scallops, salted salmon eggs, and shiso (full leaves and julienned).
To make this bowl, rinse sashimi-quality fish and scallops briefly in cold water to help remove any bacteria sticking to the outside of the fish and pat dry. Slice the fish into thin slices, and cut scallops in half to make them thinner and more delicate. Place some sushi rice (recipe for sushi rice is available here) in a small serving bowl. Top with a decorative arrangement of fish. Serve with soy sauce in a small container to dip the fish in and a dab of wasabi. Optionally also serve with half-sheets of toasted nori.
Read here for food safety information about how to buy sushi fish. One easy way to know that the fish you buy is safe to eat raw is to buy it from Japanese markets, which usually have a special refrigerated section for fish that is meant to be eaten raw. Super Mira Market in San Francisco is my favorite place to buy sushi quality fish.