![]() I’ve also found that the cryovac process for sealing food keeps prawns and scallops in excellent condition in the freezer if I have spare. Often I’ll save a little if we’re having tuna or salmon for sushi the next day, I don’t have great knife skills but I can usually manage to get a thin slice on firmer fish. I’m fortunate to have a great fish market only a few kilometres down the road and they are very obliging with small quantities for sushi. There really are no rules so include what you like, what you have leftover and leave out anything that doesn’t appeal. Then it’s time to get creative with what you have available and what flavours and combinations you most enjoy. Whether it’s in the furikake or from the ao nori I like to include some form of nori as although it’s not an essential part of sushi it gives a bit of a nod to that toasted seaweed flavour which is so delicious. You could also use furikake as a single step in place of these ingredients to add a different flavour. ![]() ![]() Once I’m plating the dish into the bowl I top the rice with some extra flavours including finely chopped ao nori, sesame seeds, shichimi togarashi which is a mildly spicy pepper you often find on the tables of restaurants in Japan. I got mine and most of the store cupboard ingredients for this dish from the Osaka kit by Naked Sushi Kits. This can either be a combination of rice vinegar, caster sugar and salt or you can get sushi seasoning in a bottle from your Asian grocer. Remove the rice to a shallow bowl immediately after it’s cooked and add your seasoning. I use a rice cooker and while I know that not everyone gets on with them I find it cooks rice perfectly every time. Ingredients for chirashi zushi Sushi rice It’s a surprisingly filling and quite healthy way to get a variety of seafood into your diet. Equally you can use it as a way to use up the odds and ends in the fridge. We have a local fish shop which always has a lovely selection of fish and seafood so when I’m feeling a bit indecisive I’ll order a bit of everything and serve up scatter sushi for tea. The great thing about studying a food concept when you travel is that you have to eat plenty of it prepared in different places to observe all the nuances. It was a concept I immediately knew I’d take home and adapt to fit into our own diet and the local produce available in Australia. It’s not particularly common on a restaurant menu but I love the idea of chirashi zushi or scattered sushi that’s often made by Japanese mums at home because it incorporates all of the flavour, texture and visual appeal of sushi without requiring the precision and skills of a sushi master. It’s a tasty meal, filling but not heavy and I’ve enjoyed it without exception. We’ve had a similar-looking dish called kaisen-don but that uses steamed rice as the base rather than sushi rice. It’s a delicious bed of perfectly seasoned sushi rice topped with anything from a layer to a mound of fresh seafood, vegetables and other condiments. On our travels in Japan, we’ve enjoyed chirashi zushi from Osaka all the way up to Sapporo.
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