Seafood Chirashi Sushi

Bara Chirashi

My donabe Seafood Chirashi Sushi (Seafood scattered over sushi rice) is really simple to make, and it always comes out so festive and delicious! Double-lid Donabe Rice Cooker, Kamado-san can make the perfectly shiny sushi rice, and you just need to decorate the rice with your choice of sashimi quality seafood and vegetables. That’s it. I normally buy extra amount of seafood so I can serve any remainder on the side.

For those who want to know where I buy my seafood from, I love Kai Gourmet! They have the sustainably sourced premium sashimi quality seafood and deliver to your door, anywhere in the US. I can order by midnight and get my order overnight. I have been a huge fan of Kai Gourmet for many years.

This time, I partnered with Kai Gourmet and have a promo code for you. Visit their website and enter the below code to receive 10% discount for your order (full priced items only). Hope you will try their seafood!

Website: https://kaigourmet.com/

Promo Code: ToiroKai10

Equipment

Kamado-san 3 rice-cup size

Servings

4 - 5

Ingredients

3 tablespoons plus 1 teaspoon (50 ml) rice vinegar
2 tablespoons raw brown sugar
1 teaspoon sea salt
2 rice-cups (360 ml) short grain rice, rinsed
1 1/2 cups (360 ml) water
2 tablespoons roasted white sesame seeds
2 tablespoons chopped gari (pickled ginger)
Your choice of sashimi saku (8-oz/ 240 g block size each – I used hamachi, salmon and tuna – save extra to serve on the side)
2 large eggs
Vegetable oil
Some sugar snap peas, blanched and cut in half at an angle
Some radishes, thinly-sliced
Some micro greens
Ikura (salmon roe) or trout roe
Soy sauce
Wasabi

Procedure

To make the sushi-zu (sushi vinegar seasoning), whisk together the rice vinegar and sugar until the sugar is dissolved. Add the salt and whisk further until dissolved completely (use microwave to heat the vinegar 30 seconds to make it easier to dissolve, if necessary).
Combine the rice and water in a donabe. Let the rice soak for 20 minutes.
Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 – 12 minutes.)
Turn off the heat and let it stand for 20 minutes. Uncover and quickly add the sushi-zu and fluff the rice throughly. Add the sesame seeds and gari and fluff again. Cover with just the outer lid (or cover with a kitchen cloth) and set aside at room temperature.
Slice the sashimi saku into bite size pieces.
To make the egg crepes, beat the eggs in a small bowl. Heat a medium pan over medium heat and rub some oil. Add half of the beaten eggs and move the pan so it will spread evenly. Once the surface is not runny, gently flip by inserting chopsticks under the crepe and lift. Turn off the heat immediately and transfer to a cutting board. Repeat the process. Pile the crepes and cut in half and stack. Roll into a log and thinly slice into shreds.
To assemble, spread some of the eggs over the rice, followed by the fish. Garnish with sugar snap peas, radish slices and micro greens. Finish with some ikura.
Serve into individual bowls and enjoy with some soy sauce and wasabi on the side. Any leftover toppings can also be served on the side as “extra” toppings to enjoy.