Too soon to have raw fish again? Not at the tummies' household! I was meant to be making makizushi but since my bamboo mat was nowhere to be found, we ended up having this very colourful chirashizushi instead. It is delicious, healthy and dead easy to prepare but make sure you are using shashimi grade fish of course. If this is your kind of meal, make sure you check out my previous post - chopped tuna rice bowl.
I used;
150 g of sashimi grade tuna, diced
150 g of sashimi garde salmon, diced
150 g of sashimi grade king fish, diced
1/2 a continental cucumber, diced
1 pickled radish, diced
1/2 avocado, diced
a handful of chopped chives
cooked Japanese rice to serve
soy to taste
Cooked rice and diced ingredients.
Scatter half of the diced ingredients over the warm rice and top with chopped chives.
What a lovely way to eat sushi...save time rolling it up :D
ReplyDeleteYah, I agree with mary :) No need to roll. Yum.
ReplyDeletewowwwwwwwwwun une belle assiette colorée de saveurs et parfaitement présentée tes photos sont magnifiques
ReplyDeleteà bientôt
This recipe is suit me, fast and easy!
ReplyDeleteWow a colorful recipe.. Looks delicious!!
ReplyDeletehttp://valarskitchen-basics.blogspot.com/
Simply slendid!
ReplyDeletewow looks so vibrant and colourful! and of course yummy!
ReplyDeleteLove the vegetables and the ease of making this.
ReplyDeleteThat bowl is can quench my hunger. SO colorful and delicious.
ReplyDeletethis is my favourite dish to order at Japanese restaurant, but not many places have this dish. I once requested the chef to chop up the sashimi on the sashimi don, the chef rejected my request! anyway thanks for sharing.. now I am salivating :)
ReplyDelete