Chirashi Zushi (scattered sushi) with Reserve Selection Hot Smoked Ocean Trout

Chirashi Zushi, or ‘scattered sushi, is a different form of sushi with the ingredients scattered through and on top of the sushi rice. Free-form sushi if you will and a great variation of what has become a favourite across Australia. Brought to us by Gastronomy who took part in our Huon blogger challenge.

Chirashi Zushi (scattered sushi) with Reserve Selection Hot Smoked Ocean Trout
Preparation:
60 Minutes
Cooking:
30 Minutes
Serves:
4

Ingredients

  • 100g Reserve Selection Hot Smoked Ocean Trout
  • 3 eggs (crepe mixture)
  • 1 tsp sugar (crepe mixture)
  • 1 tbsp each sake/dashi/water
  • 1 tsp corn starch (crepe mixture)
  • 1/4 tsp salt (crepe mixture
  • 1 carrot
  • 1/3 green beans, top and tailed and cut diagonally into small pieces
  • 8-10 lotus root slices (not too big)
  • 3/4 cup water
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp dashi (Japanese stock or vegetable stock can be used in its place)
  • 2 cups steamed rice
  • 1 tbsp sushi No Ko or similar soy based dressing
  • 2 teaspoon Huon Reserve Selection Hand-Milked Caviar

Method

  1. 1

    Egg Crepe - Beat the eggs with the whisk in a small bowl and add the rest of ingredients until well combined. Ensure that the mixture is as smooth as possible. If lumps are present, it's best to pass the mixture through a sieve.

  2. 2

    Heat a non-stick pan (a crepe pan is perfect) on a medium heat. Spray with cooking oil and prepare a baking rack nearby with some slightly moistened kitchen paper over the rack.

  3. 3

    Pour a small amount of the egg micture onto the pan and spread thinly by swirling the pan or using a crepe spreader.

  4. 4

    Before the egg crepe browns, take pan off heat and set aside. Either flip the crepe over to cook the other side, of place a lid over the pan and allow the steam to cook crepe through.

  5. 5

    Transfer crepe to paper covered rack to keep moist. When all crepes are done, roll each crepe up and cut into thin noodles. Eggs will keep for a week.

  6. 6

    Simmered Vegetables: In a small saucepan, place all ingredients other than vegetables inside. Simmer on low heat until sugar has mostly dissolved.

  7. 7

    Add vegetables and simmer on low heat for 10 minutes or until vegetables are soft but still have some firmness.

  8. 8

    Drain and set aside to cool.

  9. 9

    Scattered Sushi: Prepare 2 cups of rice by preferred method. It’s ideal to make rice in a rice cooker.

  10. 10

    Once cooked, transfer rice to a large tray. Sprinkle one tablespoon of Sushi No Ko powder over rice and using a rice spatula or similar, turn the rice over itself to spread the powder around and at the same time releasing the steam from the rice. If you are using traditional dressing as mentioned above, you will need to work faster. Take care to not handle the rice too much either or it will turn into mush.

  11. 11

    Once bulk of steam has escaped and the rice is well seasoned, allow to reach room temperature.

  12. 12

    Once at room temperature, add the simmered vegetables and stir through the rice well. Add about 50 – 80g of flaked Huon’s hot smoked ocean trout to the rice mixture, taking care not to handle the trout too much or it will break down into tiny flakes.

  13. 13

    Once at room temperature, add the simmered vegetables and stir through the rice well. Add about 50 – 80g of flaked Huon’s hot smoked ocean trout to the rice mixture, taking care not to handle the trout too much or it will break down into tiny flakes.

  14. 14

    Chirashi Zushi is great on its own but for a traditional presentation, top a large bowl of sushi with shredded egg, Huon’s salmon roe and shredded roasted nori (exactly the same for rolled sushi but cut into thin ribbons with scissors.

  15. 15

    For more recipes from Gastronomy, visit http://gastromony.com/

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