Goen Chirashi Bowl Recipe
Big Eye Tuna | Torched Salmon | Torched Japanese Hamachi | Unagi | Ebi | Ikura | Tamago | Tobiko | Crab Mix | Spicy Tuna | Cucumber | On a Bed of Sushi Rice
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Ingredients
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Sushi Rice
Fish and Seafood
Vegetables
Method
Prepare Sushi Rice
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Cook the Rice
In a rice cooker, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions until the rice is tender.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool.
Prepare Fish and Seafood
Slice the Fish
Thinly slice the Big Eye Tuna, Salmon, and Japanese Hamachi. Set aside.
Torch the Salmon and Hamachi
Using a culinary torch, lightly sear the surface of the salmon and hamachi slices to achieve a slight char.
Assemble the Chirashi Bowl
Serve
Garnish with additional tobiko and serve immediately with soy sauce and wasabi on the side.
