Oh Chirashizushi….how do I love thee?
Fresh fish, veggies, pickled ginger, wasabi and perfectly cooked sushi rice—-all mixed up in a bowl. Chirashizushi (ちらし寿司) or chirashi, translates to “scattered” which is one of the beauties about this dish.
As much as I love sushi rolls and nigiris, this gal can get terribly lazy sometimes. So to be able to throw all the ingredients that I love in sushi into one bowl is just genius.
I had been up at my seester’s place one weekend when we decided to pop into a local fishmonger we had discovered some time ago– Dry Dock Fish Company. It’s a smaller little shop, tucked away in Fullerton. But if you’re in the area, you must check it out because it’s an absolute gem.
I contemplated writing out a recipe for chirashi but I felt kind of silly doing it.
Make-at-home chirashi is all about using whatever types of fish that tickles your fancy. The chirashi pictured above has slices of ahi, hamachi, salmon, spoonfuls of ahi shoyu poke that I whipped up, avocado slices, lemon slices, lightly pickled Persian cucumbers, wasabi paste, scallions, gari (pickled young ginger), yuzu kosho (yuzu paste), nori crackers, and of course–sushi rice.
But again, chirashi can be anything you’d like my Friends. Just be sure to use sashimi grade fish ❤