Uncover, and use a rice paddle or wide spoon to gently fluff the grains. Remove from heat and keep tightly covered for 10 minutes. At this point, the rice will be cooked, but firm and still quite damp. Reduce the heat to medium and maintain a rapid simmer for 4 minutes, watching to ensure it does not boil over, then cover, reduce the heat to low and cook for 15 minutes. Set the pot over high heat and bring to a boil.
After draining the cloudy water the second time, add 1¼ cups of cool water to the rice and let it soak for 15 minutes or up to overnight. Add cool water to cover, gently swirl the rice around for 20 seconds with your fingers, then tip all of the starchy water out, taking care not to let the rice grains fall down the drain. Place the rice in a small, 1-2 litre saucepan. Two (5cm) sheets nori, cut or sliced into thin strips (optional)ġ tbsp minced fresh ginger or sliced sushi (pickled) ginger (optional)ġ tsp prepared wasabi, or more to taste (optional)
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Note: If you have hard water, Sakai recommends using filtered water to cook the rice for best results.ġ57g cool water, plus more for rinsing (see note)ġ15g smoked or fresh sushi-grade salmon, cut into bite-size piecesġ Persian cucumber, sliced, or ½ avocado, slicedġ small carrot (30g), cut into thin matchsticks In place of cucumbers, consider sliced snap peas, steamed asparagus, pickled green beans or fresh herbs. “But whatever you do, let it soak and cook it slowly so you don’t end up with mushy rice!” “You can treat it like a pilaf for chirashi,” she says. She likes to add a small piece of kombu to her rice while it cooks, and sometimes seasons the cooked rice with fresh ginger, a splash of sake, toasted sesame seeds or minced herbs. “Soaking ensures your rice will cook evenly and be firm but tender.” “This starts the cooking process, the rice begins to soak in some of the water in this step,” Sakai explains. Measure out the amount you want to make, then rinse it and let it soak in cool water for 15 to 30 minutes – or up to overnight. To make proper sushi rice, you’ll need to buy Japanese sushi rice.
The only thing you must make the day you plan to serve the chirashi is the rice. In this recipe, especially if you opt for smoked salmon instead of fresh, all of the toppings can be prepared in advance. Neither pomegranate seeds nor asparagus are traditional ingredients, but Sakai says “we’ve always adapted our cuisine to where we live, using local ingredients in a Japanese way”. In the spring, Sakai says she might top her sushi rice with shelled and blanched green peas, sliced snap peas, or even steamed or blanched asparagus.
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