SUSHI SUSHI SUSHI

Step 22 Chirashi

If you don't want to go to all the trouble of rolling, you can always opt for chirashi. A beautiful and delicious assortment of sashimi over rice.

It's also a great way to use up all those yummy scraps. I usually have this for lunch the day after a sushi party.

Comments

[eccentric57]

You are just wonderful! My rolls are never quite right, but I am going to follow your directions for my lunch! URA Super Sushi Star!

[ryoko1011]

The Chirashi looks so pretty!!

[gSakura]

Good Job capturing the steps,
About the Chirashi, you could add Kizami Nori Finely Shredded Nori and Goma Roasted Sesame Seeds to the dish as a final topping and it would finish off the Chirashi really well, the Kizami Nori gives the dish the needed seaweed flavor and the Goma - the earthy nutty base flavor, that is needed also.
Isn't Japanese food fun?!

gSakura
Sushi & Japanese Market
http://sushiandjapanesemarket.com

[rupamagic]

Mmmm yes! I should have done that, I always have a couple jars of both on hand but I didn't think of it before the photos. Usually when we make sushi everyone is groaning while I take photos because they are READY TO EAT!

[TheShawMaestro]

The only thing I don't like about sushi it the wait!

[gSakura]

I know exactly what you mean, whenever my husband makes sushi for us (he's a professional Sushi Chef) the same thing happens, so I've found a way to keep the hungry guests at bay; I always serve plenty of Green Tea with rice crackers and mochi azduki sweets right when they arrive well before the sushi is even half way done...try it next time and let me know if it works. ;) - gSakura

[inquisitive]

Your own Sushi Chef? Lucky girl! Great another thing to add to my list for the perfect man...to dream the impossible dream...