Subj : Eat It Raw! - 02
To   : All
From : Dave Drum
Date : Sun Aug 28 2022 12:11:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japanese Sashimi & Rice (Chirashi)
 Categories: Seafood, Offal, Vegetables, Rice
      Yield: 1 servings
 
MMMMM----------------------VINEGAR MIXTURE---------------------------
    1/4 c  Rice vinegar
      3 tb Sugar
      1 tb Mirin
      1 tb + 1 ts kosher salt

MMMMM-------------------SUSHI RICE & TOPPINGS------------------------
      8 oz Short-grain sushi rice
    1/2 c  Sliced seafood; raw tuna,
           - raw salmon, raw yellowtail
           - and/or chilled poached
           - squid
      3 tb Salmon roe (ikura)
    1/4 c  Thin sliced chilled
           - vegetables; cucumber,
           - avocado, poached asparagus
      1    Chilled 1-egg omelet; sushi
           - style, thin sliced
 
  MAKE THE VINEGAR MIXTURE: In a bowl, stir together the
  vinegar, sugar, salt, and mirin.
  
  MAKE THE SUSHI RICE: To a fine-mesh sieve set over a
  bowl, add the rice and cover with cold water. Using your
  hands, swish the rice to release its starch (the water
  will turn cloudy). Discard the water, cover with fresh
  water, swish again, and repeat until the water is clear
  after swishing, 3gCo6 changes. Drain well.
  
  Transfer the rice to a rice cooker, add 1++ cups water,
  and cook according to the manufacturergCOs directions.
  (Alternatively, cook the rice on the stove: To a medium
  pot set over high heat, add the rice and water, bring to
  a boil, cover, turn the heat to low, and cook until the
  water is just absorbed, about 18-20 minutes. Turn off
  the heat and let stand for 10 minutes.)
  
  Using a rubber spatula, transfer the rice in an even
  layer to the bottom of a shallow nonreactive bowl, then
  drizzle with the vinegar mixture and stir to combine.
  Cover with a damp towel and set aside to cool slightly,
  about 20 minutes.
  
  Ten minutes prior to serving, remove the seafood from
  the refrigerator. When ready to serve, onto the bottom
  of a serving bowl, spread 1 1/2 cups of the cooked rice
  (reserve the remaining rice for another use). Arrange
  the sliced seafood over the top, followed by the salmon
  roe, vegetables, and omelet. Serve immediately.
  
  BY: Mike Lim
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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