Chirashi zushi

AT A GLANCE

  • Serves 6 people

Sushi master Chase Kojima of Sydney's Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.

  • Crumbled nori, pickled ginger, toasted sesame seeds, diced seeded Lebanese cucumber and thinly sliced red radish, to garnish
  • Wasabi, to serve
  •  
  • Marinated prawns and roe
  • 120 gm king prawns (about 6)
  • 2 tbsp rice vinegar
  • 65 ml sake, flamed (optional) to remove excess alcohol (see note)
  • 35 ml mirin, flamed (optional) to remove excess alcohol (see note)
  • 35 ml soy sauce
  • 1 thinly peeled strip lemon rind
  • 70 gm Tasmanian salmon roe, soaked in iced water for 1 hour to remove excess salt
  •  
  • Sushi rice
  • 650 gm Japanese short-grain rice (see note)
  • 90 ml rice vinegar
  • 1 tbsp caster sugar
  • 1 tbsp fine salt
  •  
  • Nikiri soy
  • 150 ml soy sauce
  • 15 gm piece konbu kelp (see note)
  • 15 gm katsuobushi (bonito flakes; see note)
  •  
  • Kinshi tamago (egg sheets)
  • 2 eggs
  • Pinch of caster sugar
  • Vegetable oil spray, for frying
  •  
  • Sashimi
  • 140 gm each of sashimi-grade yellowfin tuna, Hiramasa kingfish, king salmon (preferably Tasmanian)
  • 120 gm scallops (preferably from Hokkaido)
  • 80 gm each snapper (preferably New Zealand) and short-spine sea urchin (preferably Tasmanian)
  • White soy, for brushing
01   For marinated prawns and roe, bring a large saucepan of salted water to the boil, add prawns and cook until opaque (2 minutes). Drain and refresh on ice, then peel, pat dry and combine in a bowl with vinegar and 2 tbsp water, and refrigerate to marinate for at least 3 hours. Combine remaining liquids and lemon peel in a bowl. Strain roe and discard broken roe skins, and add to sake marinade. Refrigerate to marinate for at least 3 hours.
02   For sushi rice, rinse rice in cold water at least 5 times until the water becomes clear, then soak rice in another change of water for 30 minutes. Drain rice in a sieve at room temperature for 30 minutes. Cook rice in a rice cooker with equal part water (about 680ml water; less if you want firmer rice), then when cooked stand in cooker on warm to steam for 15 minutes (or cook by absorption method).
03   Meanwhile, blend rice vinegar, sugar and salt in a blender until dissolved (4-5 minutes).
04   Transfer hot rice onto a hangiri (special rice dish, or use a large plastic tray), pour sushi vinegar over and, with a big spoon or shamoji, use a cutting motion to mix vinegar through rice evenly. Don’t overmix or it will become sticky from the rice starch.
05   Use a fan to cool the rice quickly to room temperature and store rice in a sealed container until required.
06   For nikiri soy, combine soy, konbu and 150ml water in a saucepan and bring to a gentle boil over medium heat, add katsuobushi and simmer until infused (4-5 minutes). Set aside to cool, then strain.
07   For kinshi tamago, whisk eggs in a bowl with sugar and a touch of salt. Heat an 18cm-diameter non-stick frying pan over medium heat, spray with, pour 2 tbsp egg mixture into pan and swirl pan to create a thin sheet and cook until set (10 seconds), then flip to seal the other side. Transfer to a sheet of baking paper to cool and repeat with remaining egg. It will make 3-4 sheets of egg.
08   Quarter the kinshi tamago sheets, then stack on top of each other and cut into julienne. Refrigerate until required.
09   To prepare sashimi, thinly slice the fish and cut all seafood into 10gm pieces, then wrap and refrigerate until chilled (5 minutes).
10   Place tuna, salmon, and kingfish on a plate. Brush with nikiri soy and refrigerate to marinate (10 minutes). Place snapper and scallop on a separate plate and brush with white soy and refrigerate for 10 minutes to marinate.
11   Place sushi rice in a large oke (sushi rice bowl) or wide shallow bowl, leaving enough space on top for the sashimi. Scatter kinshi tamago, crumbled nori, pickled ginger and sesame seeds on top.
12   Arrange sashimi and marinated prawns on top with cucumber and radish. Garnish with sea urchin and marinated salmon roe, and serve with wasabi and extra nikiri soy on the side.

Note Sake, mirin, konbu, Japanese short-grain rice and katsuobushi, are all available from Japanese and select Asian grocers.

Topics:

MASTERCLASS, SYDNEY, TUNA, SUSHI, RICE, JAPANESE, SOKYO, AUTUMN, SALMON, PRAWNS, SAKE, SNAPPER

Recipe:

CHASE KOJIMA

Photography:

ROB SHAW

Styling:

LISA FEATHERBY , RHIANNE CONTRERAS

FEATURED IN

April 2016

April 2016

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