Step aside poke, chirashi zushi - meaning scattered sushi - is the original fish bowl. Japanese-style rice is topped with sashimi, pickles, seaweed and anything else that takes your fancy. It's a free-form dish where the fish and toppings are mixed and matched, and it makes for a colourful lunch or dinner on hot days. We've opted for brown rice, though sushi rice is usual.
- 400 gm (2 cups short-grain brown rice, rinsed
- 80 ml (1⁄3 cup) rice vinegar
- 1½ tsp rice malt syrup
- 2 tsp finely grated ginger
- 400 gm skinless fish, such as trout and tuna, sliced
- 2 radishes, cut into julienne
- 1 plum, cut into thin wedges
- 1 spring onion, thinly sliced
- 50 gm (1⁄4 cup) trout or salmon roe (about 1 small jar)
- few drops of sesame oil
- 3 tsp roasted sesame seeds
- toasted nori, shiso leaves (optional; see note) and pickled ginger, to serve
- wasabi and light soy sauce, to serve
- 1Cook rice in a saucepan of boiling salted water until tender (25-35 minutes; see note), then drain well and transfer to a bowl. Add vinegar, rice malt syrup and ginger and stir rice gently until thoroughly mixed. Set rice aside, stirring occasionally, until cool (15-20 minutes).
- 2Divide rice among bowls, top with sashimi, radish, plum, spring onion, roe, sesame oil to taste, sesame seeds, toasted nori, shiso and pickled ginger. Serve with wasabi and soy.
The cooking time for brown rice can vary greatly depending on the variety. Check the packet as a guide.Drink Suggestion: A light (less than 10 percent alcohol) semi-sweet riesling. Drink suggestion by Max Allen
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