CHIRASHI (SCATTERED) SUSHI

Chirashi (Scattered) Sushi image

Provided by Matt Lee And Ted Lee

Categories dinner, lunch, weekday, appetizer, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

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Ingredients

6 cups prepared sushi rice (see recipe)
2 Hass avocados in 1/2-inch strips
Salt
1 pound cucumber, carrot or daikon, or a combination, cut into matchsticks
2 sheets nori (7 by 8 inches), cut into confetti
2 pounds fillets of fresh salmon, tuna, yellowtail, fluke or striped bass, in slices 3 inches by 1 inch by 1/4 inch thick
1 bunch scallions, cut in thin rings halfway up the green tops
2 teaspoons sesame seeds

Steps:

Place a cup of rice, cooled to just above room temperature, in the bottom of each of 6 bowls, and add a layer of the avocado slices, distributing evenly in any pattern you choose. Sprinkle a pinch or two of salt over each bowl. Add the raw matchstick vegetables in an even, randomly arranged layer, and sprinkle on the nori confetti. Add the fish on top, arranging as you wish, perhaps in twists or rolls. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 11 grams, Carbohydrate 55 grams, Fat 14 grams, Fiber 6 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1099 milligrams, Sugar 2 grams