Chirashi nori
![chirashi nori chirashi nori](https://i.pinimg.com/originals/e2/6b/d3/e26bd3f39e5d46c9feb47c022cc8f816.jpg)
Sushi rice recipe adapted from “Japanese Home Cooking” by Sonoko Sakai (Roost Books, 2019). NOTE: If you have hard water, Sakai recommends using filtered water for best results.Ĭhirashi recipe from G. Enjoy the dried seaweed as a sprinkled over vegetable dishes, soups or wok dishes. Top each neatly with the egg ribbons, salmon, cucumber or avocado slices, carrots and, if using, salmon roe, nori strips, ginger and a dab of wasabi. To serve, divide the rice between two bowls. Taste the rice, and adjust the seasoning if desired. Transfer to a cutting board, roll the egg up into a log, then cut it crosswise to form 1/2-inch-wide ribbons.įluff the rice with a rice paddle or rubber spatula again, and stir in the rice vinegar, sugar and salt. (The egg should not brown.) Turn off the heat and let the egg cool slightly. Especially for things like maki rolls or temaki hand rolls, the nori or seaweed plays a huge role in keeping everything together and keeping everything. It lends a unique flavor and character to the dish. Decrease the heat to medium-low and cook the egg gently until the surface is mostly dry with a few wet spots, 3 to 4 minutes. The smokey, salty flavor profile of nori complements the combination of vinegared rice and raw or cooked seafood. Pour in the egg and tilt the skillet so the egg spreads into an even layer across the bottom of the pan. Lightly grease the bottom of the pan with the oil. Heat an 8-inch, nonstick skillet over medium heat for 1 minute.
![chirashi nori chirashi nori](http://www.iromegane.com/wp-content/uploads/2011/03/chirashi-300x249.jpg)
Make the egg ribbons: In a small bowl, whisk the egg with the salt and sugar until homogeneous. Fettine di salmone scottato, farcite con cremoso philadelphia, guarnite con olive verdi e uova di lompo, condite con salsa al pompelmo. Keep the rice tightly covered while you prepare the toppings. Salmone scottato in crosta di semi di sesamo guarnito con uova di lompo e pomodori datterini, condito con salsa tataki. Uncover, and use a rice paddle or wide spoon to gently fluff the grains. Remove from heat and keep tightly covered for 10 minutes. At this point, the rice will be cooked, but firm and still quite damp. You just have to mix this base to the cooked rice and serve it with your sashimi favorite, eggs and vegetables such as avocado and cucumber, and nori. Reduce the heat to medium and maintain a rapid simmer for 4 minutes, watching to ensure it does not boil over, then cover, reduce the heat to low and cook for 15 minutes. Set the pot over high heat and bring to a boil. After draining the cloudy water the second time, add 1 1/4 cups of cool water to the rice and let it soak for 15 minutes or up to overnight. Add cool water to cover, gently swirl the rice around for 20 seconds with your fingers, then tip all of the starchy water out, taking care not to let the rice grains fall down the drain. The egg whites is a little more airy and less overpowering than whole eggs with yolks. Place the rice in a small, 1- or 2-quart saucepan. Used egg whites to lighten up the dish since the uni makes it rather decadent already.