Chirashi Sushi (Zushi) Recipe

Name: Chirashi Sushi (Zushi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups prepared sushi rice (see recipe below); 2 Hass avocadoes, in 1/2-inch strips; salt; 1 lb cucumber, carrot, daikon, cut into matchsticks (any combination); 2 sheets nori, cut into confetti (7 x 8 inch sheets); 2 lbs fresh sashimi fish fillets, cut into slices 3 inches by 1 inch by 1/4 inch thick (salmon, tuna, yellowtail, fluke, striped bass, Kampachi, cobia, hamachi or any sashimi grade fish); 1 bunch scallion, cut in thin rings halfway up the green tops; 2 teaspoons sesame seeds; soy sauce, wasabi, pickled ginger, rice vinegar (toppings); Sushi Rice; 2 cups sushi rice; 2 tablespoons sugar; 1 teaspoon salt; 1/3 cup rice vinegar

Servings: persons

6 cups prepared sushi rice (see recipe below)
2 Hass avocadoes, in 1/2-inch strips
salt
1 lb cucumber, carrot, daikon, cut into matchsticks (any combination)
2 sheets nori, cut into confetti (7 x 8 inch sheets)
2 lbs fresh sashimi fish fillets, cut into slices 3 inches by 1 inch by 1/4 inch thick (salmon, tuna, yellowtail, fluke, striped bass, Kampachi, cobia, hamachi or any sashimi grade fish)
1 bunch scallion, cut in thin rings halfway up the green tops
2 teaspoons sesame seeds
soy sauce, wasabi, pickled ginger, rice vinegar (toppings)
Sushi Rice
2 cups sushi rice
2 tablespoons sugar
1 teaspoon salt
1/3 cup rice vinegar

1
To Complete the Zushi Bowl: Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls. Add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
2
To Make Sushi Rice: In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
3
Bring rice to a boil over medium-high heat; immediately turn heat to low and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature. Makes 6 cups.

1397

kcal

Calories

Fat

305

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups prepared sushi rice (see recipe below), 2 Hass avocadoes, in 1/2-inch strips, salt, 1 lb cucumber, carrot, daikon, cut into matchsticks (any combination), and more.

Yes, Chirashi Sushi (Zushi) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chirashi Sushi (Zushi)

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