For how to make gari, please refer to: => How to Make “Gari”. You can also use “gari” or pickled thin slices of ginger (a pale pink or beige topping). The green color can be represented by such things as boiled green peas, boiled asparagus, avocado, broccoli florets, steamed spinach, white radish sprouts. If you don’t have rice vinegar, other vinegar such as apple cider vinegar or white or red wine vinegar works fine. Remember soy sauce will add a little darkness to it. You can treat the seafood with just a little lemon juice or soy sauce. Keep that in mind if you use alternative or additional ingredients.Īs for your protein, many other things work including fresh tuna, canned tuna, fresh salmon, boiled shrimp, pan-seared scallops, even dices of ham or cheese. The variety of colors is important with this dish. Of course, you don’t have to soak it in water. If you don’t, you can use fresh shiitake, 2 oz (60 grams) for this recipe. You may find dried shiitake at a local Asian grocery shop. Therefore, it is easy to eat it with chopsticks, as well as with a spoon. On the other hand, Japonica rice is sticker, so it feels a little chewier to the palate, and they readily clump. Taste is the same, so the difference is the texture.īasmati rice contains more amylose, a form of starch, feels lighter, and its grains are looser. Traditionally, we use Japonica rice in any Japanese dish including this. 5 dried shiitake mushrooms, about 2/3 oz or 20 grams.1 small carrot, about 2 oz or 60 grams after peeling.Ingredients of Chirashi Zushi (About 5 servings) For sushi rice We call the football-shaped small rice piece topped with a strip of raw fish and so on Nigiri Zushi (“Grabbed sushi”), since it is formed in a palm of the hand. “Nigiri Zushi” you often see at sushi restaurants and supermarkets, are usually prepared by professionally trained people. The vinegar also prevents the rice to go bad as quickly as unseasoned rice.Īlthough it is a kind of sushi, Chirashi Zushi is traditionally a homemade dish. For example, when the weather is hot, we like it since the acidity in the sushi rice stimulates our palate. However, we enjoy it any time of the year. Families with small girls often make this dish on March 3 for Hina-Matsuri (the traditional girls’ festival).
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