It is a rare occasion that I make Chirashi ( vinegar rice at bottom then top with a variety of seafood and other ingredients). Wandering the Asian market with the big question of the day – What is for dinner? ‘What can I get you?’ said the guy on the other side of the fish case…Ah…a million bucks?
Sometimes my sense of humor cascades unintended into some awkwardness. I had to change the subject pronto! What is the difference between the $24.99 per pound tuna and $28.99 per pound ones? He lifted up each of the tuna and kindly gave me a lengthy explanation but my brain was stuck at …how am I going to get out of this situation? He basically said those cuts came from different parts of tuna thus the price difference. So what will it be ma'am? I will have the $28.99 a pound tuna plea…what did I just say? With incredible speed he wrapped up the tuna and handed it to me. Have a nice day! ….Tha..n..kyou?
This recipe requires a few little preps and you assemble all in the end.The fresh new ginger (新しょうが) infused vinegar rice is quite refreshing.
Ingredients and instruction for 2-3 servings Note: change the seasoning amount to fit your taste.(Print recipe here)
- Tuna approximately 1/2 pound (or less) sliced
- Mirin* 2 Tablespoons *Some of the seasoned sake wine (本みりん) contains alcohol. I cooked for a few minutes on low heat to remove alcohol (this is an optional step, skip if you don’t mind the alcohol).
- Soy sauce #1 2 Tablespoons
- New ginger (no substitute) 2 Tablespoons finely minced
- Rice vinegar 2-3 Tablespoons
- Sugar 1 Tablespoon
- Salt 1/2 teaspoon
- Just cooked warm rice about 3 cups
- White sesame seeds 2 Tablespoons lightly toasted
- White radish sprouts bunch
- 1 Avocado
- Lemon juice 1-2 Tablespoons
- Green onion (just the green part) chopped small
- Seaweed (nori)
- Wasabi paste 1 teaspoon - Mix with soy sauce and olive oil below.
- Soy sauce #2 1 Tablespoon
- Olive oil 2 teaspoons
- In a medium bowl mix mirin and soy sauce #1. Place sliced tuna in. Marinate for 20 minutes. Set aside
- Combine ginger, rice vinegar, sugar and salt in a small bowl. Set aside to rest for 10 to 15 minutes.
- Put cooked rice in a large bowl, add sesame seeds and mix it lightly then add ginger-rice-vinegar mixture and distribute evenly. Cover loosely with plastic wrap. Set aside
- Cut white radish sprouts to 2 inches length (discard root parts). Slice avocado about 1/4 inch then sprinkle with lemon juice to prevent discoloring. Set aside.
- Assembling – in a large plate or bowl, make a mound with vinegar rice, gentry dry the tuna and avocado with paper towel and put on the rice, top with radish sprouts and green onions.
- Serve with seaweed and wasabi soy sauce (as dipping sauce or sprinkle on top).
Just for fun, I made bite sized square shushibits.Confession…The label on the package of the tuna reads $24.99 per pound. What? I know he got tuna from the pricier bin…he made a mistake or just a nice gesture? Who knows but doＩfeel lucky? Do ya punk?