Entrap

Tuna Chirashi Sushi

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

1. In a medium bowl mix mirin and soy sauce #1. Place sliced tuna in. Marinate for 20 minutes. Set aside
   .
2. Combine ginger, rice vinegar, sugar and salt in a small bowl. Set aside to rest for 10 to 15 minutes.
   
3. 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
   .
4. 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.
   
5. 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.
6. 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? 

This soy sauce dispenser is Imari pottery. Practically identical to Arita pottery method. Cute right?

Love from Oregon - Son, we’re wishing you a very Happy Birthday!