NOTE: If you have hard water, Sakai recommends using filtered water for best results.Ĭhirashi recipe from G. Top each neatly with the egg ribbons, salmon, cucumber or avocado slices, carrots and, if using, salmon roe, nori strips, ginger and a dab of wasabi. To serve, divide the rice between two bowls. Taste the rice, and adjust the seasoning if desired. Transfer to a cutting board, roll the egg up into a log, then cut it crosswise to form 1/2-inch-wide ribbons.įluff the rice with a rice paddle or rubber spatula again, and stir in the rice vinegar, sugar and salt. This one-pot meal, which is inspired by chirashi, or Japanese rice and raw fish bowls, features a savory vinegared rice thats typically served with sushi. (The egg should not brown.) Turn off the heat and let the egg cool slightly. Decrease the heat to medium-low and cook the egg gently until the surface is mostly dry with a few wet spots, 3 to 4 minutes. Pour in the egg and tilt the skillet so the egg spreads into an even layer across the bottom of the pan. Lightly grease the bottom of the pan with the oil. Heat an 8-inch, nonstick skillet over medium heat for 1 minute. Make the egg ribbons: In a small bowl, whisk the egg with the salt and sugar until homogeneous. Keep the rice tightly covered while you prepare the toppings. Uncover, and use a rice paddle or wide spoon to gently fluff the grains. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes. Remove from heat and keep tightly covered for 10 minutes. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. At this point, the rice will be cooked, but firm and still quite damp. Reduce the heat to medium and maintain a rapid simmer for 4 minutes, watching to ensure it does not boil over, then cover, reduce the heat to low and cook for 15 minutes. Set the pot over high heat and bring to a boil. After draining the cloudy water the second time, add 1 1/4 cups of cool water to the rice and let it soak for 15 minutes or up to overnight. Add cool water to cover, gently swirl the rice around for 20 seconds with your fingers, then tip all of the starchy water out, taking care not to let the rice grains fall down the drain. Okay, I’m done.Place the rice in a small, 1- or 2-quart saucepan. It shows the creativity and versatility of the spiralizer and it demonstrates perfectly how spiralizing can transform your favorite traditionally unhealthy dishes into healthy versions – sometimes with even more flavor! You know, that “pleasant savory taste” that’s indescribable.Īnyway, this recipe, overall, is the quintessential segue into an unbelievable year for Inspiralized. I actually really love adding seaweed to soups and other dishes for extra umami.
The avocado is velvety, the carrots and crunchy and sweet and the daikon rice provides the extra oomph this dish needs to be considered a true “sushi bowl.”
Once you add the ginger-miso dressing and toss together as you eat, the dish transforms – so many flavors, textures and colors. However, if you don’t like salmon or don’t have access to the freshest, substitute in anything: kani (ha!), shrimp, tofu, edamame beans, or just leave it out and make it 100% vegetarian and simple. Meanwhile, in a small saucepan over medium. If cooking on the stovetop, bring to a boil, then. If using a rice cooker, cook according to manufacturer’s instructions. Salmon sashimi works perfectly here and the ginger-miso dressing brings out the freshness in the salmon. Directions In a fine-mesh strainer, rinse rice under cool water until water runs almost clear. Originally, I had wanted to use kani as the main protein and have this titled as a “spiralized california sushi bowl.” Unfortunately, I was scrambling to stock up all of my posts before I left for Christmas/New Year’s and the grocery store I was at didn’t have kani and I didn’t have the time to drive somewhere else, so: salmon sashimi. What better occasion to finally make this than for 2015’s first recipe? I’ve been meaning to make a spiralized sushi bowl for a while, because a) everybody loves sushi and b) sushi has so many spiralizable elements. I can tell you, however, that it was in the Dominican Republic, spent with Lu’s family (his father was from the Dominican.) I’m writing this post on December 22, 2014, so I can’t tell you how my New Year’s was. I mean, I’ve got a cookbook coming out, I’m getting married to the love of my life, and I have a few other tricks up my sleeves. I knew it had to be epic, because that’s what 2015’s going to be for me: epic.
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