The number of recipes that I have shared on this website reached 2000. I wanted to celebrate the achievement. Japanese people often celebrate special occasions with Sushi. So, I decided to make this Sashimi Chirashi-zushi, a type of Sushi, that is a very special dish for me because Sashimi is not easy to find where I live and it is quite expensive.
The very first recipe was posted in May, 2012. It was ‘Cooking Rice for Sushi’ recipe. My ‘Sushi Rice’ recipe is something I really want to pass on to my children, because that is what I learned from my mother, and what my children grew up with.
I went to a sushi restaurant to buy these Sashimi, cooked ‘Sushi Rice’ myself, and decorated the Rice with the Sashimi and other toppings. I served it with ‘Tofu & Egg Soup’. Here is the 2000th recipe to share with you.
2 cups (*180ml cup) Japanese Short Grain Rice
50ml Rice Vinegar
Slightly less than 1 teaspoon Salt *4ml
4 servings Assorted Sashimi *Today I used Salmon, Tuna and King Fish
2 Eggs *cooked into Thin Omelette Strips
Soy Sauce and Wasabi to serve
- Cook Rice with slightly less amount of water to achieve firmer texture. Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt.
- When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Cover the Rice with a damp cloth to stop the Rice drying out.
- Prepare the toppings. Slice Carrot, cut out using a vegetable cutter, and blanch in sated water. Thinly slice Cucumber, add Salt, set aside for a while, then gently squeeze to remove excess water. Cook Eggs into Thin Omelette Strips.
- When the Rice is cooled, place it in a serving bowl, and decorate with Sashimi, and topping ingredients that you have prepared. I added some Toasted Sesame Seeds to the salted Cucumber. Serve with Soy Sauce and Wasabi.