Fermentation Master Class 1 | Chirashi Sushi

Step 1 | Preparing the Rice

In a strainer, thoroughly rinse the rice in cool water to rid it of excess starch. Place the rice and 2 ¼ cups of water in a medium saucepan over high heat. Bring to a boil, covered, then reduce the temperature to low and steam for 20 minutes. Do not remove the lid. After 20 minutes, take the rice off the heat and let stand for 10 minutes, covered, then fluff and proceed. (Rice may also be prepared in a rice cooker according to manufacturer’s instructions).

Step 2 | Making the Rice Vinegar

While the rice is cooking, combine the vinegar, sugar and salt in a small saucepan and heat the mixture just until the sugar and salt dissolve, being careful not to let it boil, as the aroma and acidity may evaporate when boiled. Remove from heat and let cool to room temperature.

Step 3 | Marinating with Fermented Soy Broth

If you wish to marinate the sashimi, while the rice is cooking, combine the soy sauce and dashi broth in a bowl and add the fresh fish. Marinate at room temperature for 30 minutes, then drain the fish lightly on paper towels and proceed.

Step 4 | Mixing the Rice and Fermented Vinegar

Place the cooked rice in a wide-bottomed dish or bowl. Sprinkle the rice vinegar mixture over the cooked rice, and using a shamoji (rice paddle), gently cut or slice the vinegar into the rice, taking care not to overmix. The finished rice should look glossy and smell fragrant.

Step 5 | Finishing Touches

Divide the prepared rice into small bowls and decorate with your choice of sashimi and vegetables. Serve immediately.

We recommend red snapper, yellowtail, tuna and salt-water eel for our chirashi recipe. It is worth noting that scallops, shrimp, octopus, crab and many other favorites also go very well with chirashi sushi.