Thursday, August 12, 2010

Donabe Chirashi Sushi with Maguro

I got the nice wild-caught ahi maguro (tuna) from Fish King, so I decided to make chirashi sushi with it.

For sushi rice, I did a blend of 50% white and 50% brown rice. It was tossed with some edamame. After the rice was tossed in vinegar seasoning, I scattered some sliced blanched snow peas and covered them with strips of raw tuna. To finish, I garnished it with sliced home-grown shiso leaves and nori seaweed. Delicious. You can find the variation of this chirashi sushi recipe on toiro's website. Please check it out.

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Donabe chirashi sushi was served at the table and scooped into individual bowls to enjoy. The shredded nori formed my initial (Naoko's "N") by accident! I thought it was a lucky sign:-) Toward the end, I took some rectangular nori seaweed and made my own temaki-sushi also.

This evening's side dish was Summer Vegetables "Nanban-zuke", which recipe was introduced in my last posting. Deep-fried kabocha and other vegetables were marinated in the brown rice vinegar based sauce.

Happy donabe life.