Looking for something simple yet impressive for a swanky dinner at Home?
Here is Reiko Hashimoto's (@hashicooking) Salmon Chirashi. Chirashi is similar to a tartare: sliced sashimi set on a bowl of sushi rice with garnishes. Reiko has use classic avocado and Ikura, salmon fish roe. Isn't it just stunning? Just make sure you get the freshest, sustainable salmon you can find and this recipe wins in every way!
You can make your own Wasabi Mayo using our fresh or powdered wasabi, or even easier, use our award-winning Wasabi Mayo - do you really need to make your own mayo when people like Nigella Lawson are recommending ours?
For the tartare:
150g sashimi salmon
800g cooked sushi rice (see recipe below)
1 ripe avocado
1 tbsp finely chopped parsley
20 white grapes
1 tsp grated lemon zest
2 tbsp Ikura, salmon fish roe
½ tsp soy sauce
½ tsp mirin
For the wasabi mayonnaise:
4 tsp wasabi paste or freshly grated wasabi
3 large egg yolks
½ tsp salt
1 tbsp lemon juice
3 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp dijon mustard
500ml vegetable oil
Cut the salmon and avocado into half inch pieces. Peel the grapes and slice into half (time consuming, but skin needs to be peeled or it spoils the texture) Gently mix the salmon roe with a little soy sauce and mirin together in a small bowl and leave it for 30 minutes.
Mix all the ingredients except the oil and wasabi, with the wasabi mayonnaise in a bowl. Pour the oil very slowly into the mixture whisking it all the time. Stop whisking when the consistency becomes thick mayonnaise. Then add the wasabi little by little to adjust the flavour.
Combine the salmon, avocado, lemon zest, parsley and 2/3 of the grapes with sushi rice and mix gently.
Divide the rice mixture by shaping it as a little pointed mountain onto the individual plates. Pour the wasabi mayonnaise over the rice and sprinkle the rest of grapes and ikura on top. Be careful not to cover the whole rice with the mayonnaise or you will not be able to see the beautiful oranges and greens from the other ingredients. Top with a sprig of parsley.
3 cups short grain white rice
3¼ cups of water (or 10% more than rice)
For the sushi vinegar/seasoning
½ cup rice vinegar
¼ cup sugar
½ tsp salt
½ tsp concentrated dashi
¾ cup pre-made sushi seasoning
1. Put all ingredients for the sushi vinegar in a saucepan and heat gently to mix them well. Simmer gently for about 10 min until slightly thickened.
2. Place rice in the pan you will use. Lightly rinse rice with cold water and drain. Repeat this three or four times so that the water becomes almost clear. Drain and then add the correct amount of water to cook the rice and leave to soak for at least 30 minutes. You can soak the rice up to 5 hours. If the soaking time is longer, cooking time becomes slightly less.
3. To cook rice in rice cooker: just switch on after the above process. When rice is cooked, the rice cooker automatically switches to “keep warm” position but do not keep warm. You should switch it off and allow the rice to rest without any heat. Then allow rice to stand for 15 minutes.
To cook rice in saucepan: cover the pan tightly then bring to boil. Once it comes to boil, reduce heat and simmer with the lid on for about 12-15 minutes or until water is absorbed, making sure lid is on all the time. Remove from the heat, and then allow rice to stand for 15 minutes, keeping the lid on.
4. Spread the cooked rice in a wide, flat-bottomed bowl (*see note below) while rice is still steaming hot. Gradually adding the sushi seasoning and mix with a large flat wooden spatula as if cutting through the lumps of rice and separate grain at a sharp angle and fold over. You must not stir otherwise rice grain will be crushed and become lumpy. Continue folding rice gently and fanning at the same time until rice reaches room temperature. Fanning is particularly important as is the most efficient way to cool the rice temperature quickly. Rice should be shiny and sticky but with each grain still being separate. Place a damp cloth over rice to stop it drying out and getting hardened until use.
*You should NOT use a stainless steel bowl, a ceramic bowl or the pan you cooked the rice in because they will retain heat and condensation and change the texture of the rice. It is best to use a wooden bowl, such as a hangiri or ohitsu, or another flat-bottomed wooden bowl you may have.