Homemade Chirashi
Recipe information
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Cooking:
15 min.
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Servings per container:
2
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Source:
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Ingredients for - Homemade Chirashi

1. 4 extra-jumbo unpeeled shrimp (about 3 ounces) -
2. 1 ounce snow peas -
3. 2 cups cooked sushi rice -
4. 8 ounces sashimi-grade salmon, tuna, or yellow tail, cut into 1/4-inch cubes or slices -
5. 4 slices tamagoyaki -
6. 6 thin slices English cucumber (about 1/8 cucumber) -
7. 1/4 cup microgreens (any kind) -
8. 2 whole shiso leaves (optional) -
9. Shredded nori, to garnish -
10. Soy sauce, to serve -
11. Wasabi, to serve -

How to cook deliciously - Homemade Chirashi

1. Stage

Steam the shrimp and snow peas: Add about 1 inch of water in a pot large enough to hold a steamer basket inside. Add the steamer basket in the pot, making sure the water doesn’t touch the bottom of it. Place the shrimp and snow peas in the basket. Set the pot over high heat and bring it up to a boil. As soon as it comes to a boil, lower the heat to a simmer, cover the pot, and let steam for 4 minutes until the shrimp is pink and opaque and the snow peas are tender and bright green.

2. Stage

Meanwhile, assemble the chirashi: Divide the rice into 2 bowls. Arrange the sashimi, tamagoyaki, cucumbers, microgreens, and shiso, if using, on top of each bowl. When the shrimp is cool enough to handle, peel and add 2 into each bowl along with the snow peas.

3. Stage

Garnish and serve: Garnish each bowl with shredded nori and serve immediately with soy sauce and wasabi on the side for dipping the sashimi into. Chirashi should be consumed right away since it has raw fish on top. Did you love the recipe? Leave us stars below!