Sashimi

Tag Archives: Sashimi

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

Pressed Sea Bream Sushi

Tai no Oshizushi

Tai (sea bream or also called tai snapper) is one of my favorite kinds of fish to eat both raw or cooked, and this fish is a symbol of celebration in Japanese culture. So, I love making this dish especially when I want to celebrate. The beautiful pink color of the fresh tai brings out the happy feelings and stimulates appetite. And, as long as you get the high quality sashimi-grade fish and rice cooked in Kamado-san, this dish is basically error-proof and always tastes wonderful. The fish is sliced not too thin, and I like to use a generous amount of it, so I can really enjoy the taste of it. The shiso leaves between the layers of the sushi rice gives nice aromatic quality to the dish, but if you can’t find them, it can be omitted.

Chirashi Sushi with Soy-Marinated Tuna

Maguro Tegone-Sushi

This dish is very easy to make and always a crowd pleaser. Once you get a block of very fresh tuna, all you have to do is to make sushi rice, slice and marinade tuna, get other small components ready and just assemble. The marinating time of tuna should be just up to 15 – 20 minutes. If it’s marinated too long, it will start to “cook” the tuna and the color could get a bit too dark. I like to make the sushi rice by adding 16 Multi Mixed Grains for more complex flavor, texture, and beautiful color in the sushi rice, but you can make it without, too. Whenever I make this dish for friends, it disappears in a matter of moments!

Tag Archives: Sashimi

Seafood Chirashi Sushi

Pressed Sea Bream Sushi

Chirashi Sushi with Soy-Marinated Tuna

Recipe Search

Recipes recently added

Steamed Sansho Shrimp and Rapini

English Peas & Hijiki Mochi Mugi Rice

Steamed Shabu Shabu Pork Wraps

Nabeyaki Udon

Chicken & Tofu Mille Feuille Nabe

Instagram