We offer you a fresh chirashi recipe with Japanese flavours! The touch of miso-marinated eggs will tantalise your taste buds while the cherry blossom sakura rice vinegar will enhance everything with a floral note. A chirashi recipe that combines freshness and refinement, perfect for a light and indulgent meal.
What is chirashi?
Chirashi, or "scattered sushi" in Japanese, is a traditional Japanese cuisine recipe. It consists of a bowl of cold sushi rice seasoned with rice vinegar, topped with slices of raw or marinated fish (salmon, tuna, mackerel, sea bream...) and vegetables such as cucumber or avocado. This dish is often prepared for special occasions, such as banquets, celebrations or ceremonies, notably Hina Matsuri, the Doll Festival celebrated on 3 March in Japan in honour of young girls.
Chirashi ingredients for 2 people
- 6/8 fresh eggs
- 1 miso marinade
- 120 g of Japanese rice
- A few slices of purple and green daikon radish (approximately 4/5 per plate)
- 4 seasonal radishes thinly sliced on a mandoline
- 80 g of fresh shelled peas, previously blanched in salted boiling water
- 1 to 2 spring onion stalks
- A few watercress shoots
- A few strips of thinly cut Kinshi Nori
- Gauze bandage (available at pharmacies)
Two plates: for presentation
Chirashi dressing
- 3 tbsp shoyu soy sauce
- 3 tbsp cherry blossom sakura rice vinegar
- 2 tbsp golden sesame oil
Preparation of the chirashi salad:
1. In advance; cook the rice in a rice cooker or in a saucepan. Find our foolproof rice cooking recipe
2. Arrange the salad on the plate with the rice at the bottom, then add all the other ingredients, rinsed, drained and prepared, to achieve a fresh and harmonious presentation.
3. Place the miso-marinated egg yolk pearls following the method of the kimi no misozuke recipe.
4. In a small bowl, prepare the dressing, making sure to emulsify the sesame oil well with the soy sauce and the cherry blossom sakura rice vinegar.
5. When serving, add the nori leaf cut into fine strips and drizzle the sauce evenly around the plate.
Tip: To enhance the flavours of the rice, season it after cooking with rice vinegar.
