Hinamatsuri Chirashizushi
March 3rd is Girl’s Day in Japan, and earlier this week I shared on Instagram the bowl of scattered sushi known as Chirashizushi I made for the occasion.
My mother Eriko is the Queen of Chirashizushi, and growing up, I was always complimented on the beautiful bowls she would make whenever I’d bring them along to a potluck. This year, I was somewhat restricted by the fact that I had to make this dish on an hour-long lunch break from work, so this recipe is the equivalent of SparkNotes to her Opus. I omitted things like Kinshi tamago (paper-thin strips made of egg), or marinated prawns, and stuck to topping my vinegared rice with sashimi tuna, salmon roe, avocado, cucumber and nori (seaweed).
If you are London-based, I really recommend getting your seafood from The Upper Scale. My lovely friend Cat put me onto them, and I love the fact that you can get sashimi-grade tuna delivered so reasonably - especially during lockdown, when a trip to Billingsgate Market is off the cards.
Midweek Chirashizushi - Serving for One
For the rice
128g Sushi Rice
1 tbsp Rice Vinegar
Pinch of Sugar
Pinch of Salt
For the topping
150g Sashimi-grade tuna
1/2 Avocado
10g Salmon roe
Sliced cucumber
Sesame seeds
Spring onions
Method
Cook the rice, and once it’s been taken off of the heat (or, as I have a rice cooker, out of the machine) let cool for about four minutes. While it’s cooling, in a small bowl, combine the vinegar mixture - the rice vinegar, sugar and salt, until the grains dissolve into the solution.
Rice vinegar has a low acidity, and we don’t want the flavour to be killed off by the heat of the freshly cooked rice by adding it in while it’s still piping hot. Once the rice has cooled slightly, stir the rice vinegar mixture into the rice, and place in a serving bowl.
I recently read an article lamenting the lack of playtime in the lives of working adults, and this next step is the perfect antidote. Coax yourself into creativity, and top the rice whilst enjoying the jewelled tones of the fish and roe, contrasting with the crisp texture of nori and the vibrant greens of the avocado and cucumber. It always fills me with immense satisfaction when I can make a dish that looks as beautiful as it tastes. Chirashizushi is traditionally eaten on auspicious occasions, but for me, it’s always synonymous with Hinamatsuri, or Girl’s Day, because whenever I eat it, it reminds me of the incredible woman who made me who I am.
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission.
