Chirashi with shime saba
Chirashi gives you the sushi night experience with no rolling: well-seasoned rice, marinated mackerel ready to slice and clean toppings.
Instructions
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Thaw the fish
Put the Shime Saba covered in the fridge, at 0-4°C, 3-4 hours. Don't thaw it at room temperature and keep it cold until slicing.
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Wash and soak the rice ⏱ 20 min
Rinse the rice in several changes of water, then cover it with cold water. Drain it completely after soaking.
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Cook the rice ⏱ 12 min
Put the rice with 360 ml water in a lidded saucepan. Cook over very low heat, without lifting the lid.
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Rest the rice ⏱ 10 min
Turn off the heat and keep the lid closed. The residual steam evens out the texture of the grains.
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Season and cool
Dissolve the sugar and salt in the vinegar. Fold it into the rice with cutting motions, then let it come to room temperature.
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Slice the shime saba
Pat the fillets dry and cut slices about 5 mm thick, on the diagonal and against the grain, with a very sharp knife.
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Assemble the chirashi
Divide the rice among bowls and arrange the shime saba, cucumber and gari. Finish with nori, Sesame Mix and spring onions. Serve the soy sauce separately.
Good to know
Shime Saba is ready to eat after thawing and is not cooked. Hot rice affects the texture of the fish, so plate only after it has cooled. Keep the fish cold and eat it immediately after slicing.
Frequently asked questions
What is chirashi?
A Japanese bowl of seasoned sushi rice with toppings scattered on top, no rolling. Here it gets sliced Shime Saba marinated mackerel, cucumber, gari and nori.
Is shime saba cooked?
No, Shime Saba is marinated mackerel that is ready to eat after thawing. Keep it covered in the fridge for 3 to 4 hours at 0 to 4°C, then slice it cold.
Why should I not plate chirashi with hot rice?
Because warm rice spoils the texture of the marinated fish. Season the rice with vinegar, then let it come to room temperature before laying the shime saba on top.
How do I slice shime saba properly?
Pat the fillets dry and cut slices about 5 mm thick, on the diagonal and against the grain, with a very sharp knife. Eat it immediately after slicing.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Chirashi with shime saba
Chirashi with shime saba
Chirashi gives you the sushi night experience with no rolling: well-seasoned rice, marinated mackerel ready to slice and clean toppings.
Notes
Shime Saba is ready to eat after thawing and is not cooked. Hot rice affects the texture of the fish, so plate only after it has cooled. Keep the fish cold and eat it immediately after slicing.
