Once in a while, I get a craving for Sushi like most seafood lovers. Going to the Sushi bar can get a little pricey at times, so to save a little $$$ I'll head down to my local Japanese market and pick up some fresh seafood.
This is one of the Chirashi bowls that I have made which has good value and tastes pretty darn good too!
Tuna, salmon, hamachi, ika, marinated cucumbers and a bit of seaweed over sushi rice.
The Japanese grocer that I go to is named Marukai market and they have nice selection and variety of seafood. The place is busy and they go through the fish fairly quickly.
They have sets that are already sliced and ready for sashimi or sushi.
Just cook yourself some short grain rice (not long grain).
Place the hot rice into a bowl and evenly pour seasoned rice vinegar over the rice. Mix well and try not to crush the individual grains. The traditional way to produce sushi rice is with a wooden bowl which takes some of the moisture away from the rice.
The secret to good sushi rice is that every single grain is covered with the vinegar. (Takes a little bit of time)
I cut a small cucumber in thin slices and also seasoned with rice vinegar and soy sauce.
To assemble, just fill a bowl with the seasoned rice and place your fish on top. If you are serving others, you can assemble in a nice pattern that appeals to the eye.
Here are 2 Chirashi bowls from local Japanese restaurants in my area. This one is from Tokies in Foster City, CA.
This one if from Yuki in Santa Clara, CA.
I like to try the Chirashi from different Japanese restaurants when I can as every bowl is different and the presentation is alway nice.
Let me know what your favorite pieces of Sushi are!