afoona
Chirashi – Sashimi Bowl on Sushi Rice
fish

Chirashi – Sashimi Bowl on Sushi Rice – Gluten-free version

A bowl of vinegar-seasoned sushi rice topped with slices of salmon, tuna and amberjack arranged like a fan. This is the simplest sushi there is: no rolling and no bamboo mat, just good rice and very fresh fish. Gluten-free version: Gluten-free soy sauce (tamari).

⏱ 55 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
🥩 Meat
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the Cooked rice

  1. 1
    Rinse the rice in cold water until the water runs clear, and drain.
    Colander
  2. 2
    In a pot, bring the water to a boil, add the rice and stir once.
    StovePot
  3. 3
    Turn down to low, cover and simmer 12 minutes' without opening the lid'.
    ⚙ SimmeringStoveLid
    💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
  4. 4
    Turn off the heat and leave covered for 10 minutes.
    Lid
  5. 5
    Dissolve the sugar and salt in the rice vinegar and mix into the hot rice with cutting strokes.
    Silicone spatula
    💡Fold in the seasoning with cutting strokes rather than stirring: the grains stay whole, and the rice is only as sticky as it needs to be.

To assemble

  1. 6
    Place the fish fillet skin side up on a strainer, pour the boiling water over it and transfer immediately to a bowl of ice water. The skin softens and the flesh stays raw.
    ColanderIce bath
  2. 7
    Remove the skin from the salmon and tuna.
    KnifeCutting board
  3. 8
    Slice all the fish with a long, sharp knife, in a single motion along the blade, into slices about ½ cm thick.
    KnifeCutting board
  4. 9
    Divide the rice among 4 bowls and sprinkle the nori strips over it. Fan the fish slices on top, color next to color, so they cover almost all the rice.
    Serving bowl
  5. 10
    Place a small mound of the wasabi and pickled ginger at the side of each bowl and serve with a small bowl of the gluten-free soy sauce for dipping.
420calories
31 gprotein
64 gcarbs
3 gfat
● protein 30%● carbs 63%● fat 7%

Per serving (416 g), of 4 servings

For the Cooked rice · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (9) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)
  • Pot · Also works: Deep skillet (sauté pan) (less liquid, faster evaporation) · 💡 Workaround, changes the dish: Wok (For quick cooking)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Ice bath · 💡 Workaround, changes the dish: Refrigerator (Much longer, less green color)
  • Silicone spatula · Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
  • Serving bowl · Also works: Bowl (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Sushi Rice → Chirashi

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