It’s not absolutely essential, but the one overarching concept to keep in mind when preparing chirashi sushi is gogyosetsu, or the Japanese system of grouping things into fives. Nori, furikaki, sesame seeds, fresh ginger and tender shiso leaves are common seasonings. Eggs, gently fried into thin sheets and sliced into ribbons, are a traditional addition.
Raw fish and shellfish are popular options. To make it, sushi rice is prepared, seasoned and then topped with a smattering of fresh, cooked, pickled, preserved, smoked, dried, seared or otherwise cooked vegetables, fruits and/or proteins. It can be all vegan or vegetarian if you want.” Really, the possibilities of a chirashi are infinite, because it doesn’t have to be about the seafood. “For chirashi sushi, you can use whatever you have. “When I teach a sushi class, I never teach nigiri sushi or anything you would have at a sushi bar, because that’s reserved for sushi chefs,” says Sonoko Sakai, a cooking instructor, author and grain activist who makes chirashi almost weekly. Literally translated as “scattered sushi,” it’s a homestyle preparation that’s far more casual than what you’ll find at most sushi restaurants. Then, please invite me over for dinner!)īut there’s another way to prepare sushi at home - no fancy knife skills required. (Unless you are, or live with, a sushi chef. You can certainly make sushi in your home kitchen, but it is, in my mind, impossible to re-create the omakase experience at home. There’s an intimacy to it, an unspoken trust and palpable respect for the ingredients, for the skill of the chef and the palate of the diner. I miss sitting at a slim restaurant bar, a sushi chef on the other side confidently passing composed bites across the invisible line separating the dining room from the kitchen. For added nutrition.One of the things I’ve missed most during these past few years of limited social engagement and near-constant uncertainty is the calm elegance of omakase. Swap white rice with Korean Purple Rice.For non-spicy eaters: Don’t add the Gochujang sauce and simply add sesame oil instead.That way, people can adjust the sauce (and spice level) to their liking. If the bowl is too small, food will overflow and fall out. For serving, big bowls are best for mixing easily. Serve with Gochujang Sauce and sesame oil. Lightly crush a packet of roasted, salted seaweed snack (gim) for flavor and that light, crumbly texture. Roasted, lightly crushed seaweed is a classic topping. One scoop per bowl is deliciously decadent! Adds nutty flavor and makes it easier to mix everything together (so the rice doesn’t stick and clump). Frequently served alongside the Gochujang Sauce. Also known as Cho Gochujang sauce, this sweet, spicy, and tangy Korean sauce is essential! Finely julienned carrots, cucumber, and daikon are common additions. Mixed spring greens (from a box) and green or red leaf lettuce also work. I recommend Bibb, Butter, or Gem Lettuce for soft, sweet crunch. Long grain rice will be too fluffy and break apart as you mix everything together. I recommend short grain rice (also called sweet rice) for its textural, toothsome bite. A combination of salmon, tuna, and white fish is ideal.
Look for the freshest sushi or sashimi grade fish possible. Yes, this is the kind of no-cook, outrageously simple, delicious meal that we all need! Ingredients: Similar to Bibimbap, everything is mixed in one bowl. Cook the rice and assemble the rest.That’s it! Similar to Poke Bowls or Chirashi, there’s minimal cooking required. Topped with Nori and Masago (fish eggs), it’s a delicious one bowl meal! And the salad greens and vegetables that keep it fresh and crunchy. What makes it distinctly Korean is the inclusion of sweet-spicy-tangy Gochujang sauce. Hwe Dup Bap is a Korean rice bowl made from leftover bits of chopped sushi-grade fish. Not as common or well known as Bulgogi or Kimchi Jjigae or Bibimbap - Hwe Dup Bap is an underrated Korean food item, for sure.īut if you love Poke Bowls and have made them a regular part of your home cooking rotation, it’s time to make Hwe Dup Bap at home, too! What is Hwe Dup Bap? I can easily demolish the giant bowl in no time. It’s the combination that does it for me: fresh, sushi-grade fish, a small mountain of salad greens, freshly cooked rice, and spicy-sweet-tangy Gochujang sauce. Whenever I see Hwe Dup Bap on the menu of a Korean restaurant, I almost always order it. Another Korean rice bowl to love: Hwe Dup Bap! Refreshing, satisfying, and utterly delicious with fresh fish + spicy-sweet-tangy Gochujang Sauce.