Smoked Mackerel Chirashi Sushi

I know it’s difficult to find sushi-grade fish outside of Japan. However, you don’t have to use raw fish to make sushi dish. You can use cooked or preserved fish or meat, a tin of fish, or smoked fish, which I used in this recipe.

I use smoked mackerel for this recipe, which is widely available everywhere in the UK.

This style of sushi dish is called chirashi, meaning ‘scattered’. Sushi rice is mixed with a few ingredients, typically cooked and seasoned vegetables, and the main ingredients are scattered on the rice.

I even cheated by using a ready-made chirashi sushi base mix product, which you can buy in the Japanese food section at most oriental grocery shops. If you can’t find any, just add sushi vinegar instead. Please refer to Key 1 below for that recipe.

There is no forming nor rolling involved in this recipe. The only technique required is mixing! So it’s fantastically easy to make and it tastes as good as any other type of sushi dish. If you are a novice at sushi-making, try this recipe first!

AuthorYukari ElliottCategory, , DifficultyBeginner

 3 cups Sushi rice
 1 Chirashi Sushi Base Mix
 1 Smoke Mackerel Pack
For Garnish
 Toasted Sesame Seeds
 Chopped Spring Onion
 Thinly Cut Nori Pieces

1

Wash the rice and place in a sieve to drain for 10 to 15 minutes. This process makes the rice taste much better. Cook the rice in a rice cooker with indicated amount of water.

2

Place the cooked rice in a large bowl, preferably one made out of wood. Mix the rice and the chirashi sushi base mix.

3

Set aside some of the chopped onions for garnish. Add the rest of the chopped spring onions.

4

Slice the smoked mackerel diagonally, and then add the chirashi sushi rice mixture. Mix gently.

5

Place the chirashi sushi rice mixture on a serving plate. Garnish with nori, toasted sesame seeds and the rest of the spring onion.

Ingredients

 3 cups Sushi rice
 1 Chirashi Sushi Base Mix
 1 Smoke Mackerel Pack
For Garnish
 Toasted Sesame Seeds
 Chopped Spring Onion
 Thinly Cut Nori Pieces

Directions

1

Wash the rice and place in a sieve to drain for 10 to 15 minutes. This process makes the rice taste much better. Cook the rice in a rice cooker with indicated amount of water.

2

Place the cooked rice in a large bowl, preferably one made out of wood. Mix the rice and the chirashi sushi base mix.

3

Set aside some of the chopped onions for garnish. Add the rest of the chopped spring onions.

4

Slice the smoked mackerel diagonally, and then add the chirashi sushi rice mixture. Mix gently.

5

Place the chirashi sushi rice mixture on a serving plate. Garnish with nori, toasted sesame seeds and the rest of the spring onion.

Smoked Mackerel Chirashi Sushi

Key

  1. If you don’t have the chirashi sushi rice mixture, just use 6 tbs of a bottled sushi vinegar, or make your own sushi vinegar by mixing 6 tbs of rice vinegar or white wine vinegar, 5 tbs of sugar and 1.5 tsp of salt.
  2. Because this is a simple sushi recipe, tasty cooked rice is vital. Draining the washed rice until the grains at the surface becomes dry makes a big difference in its taste. Don’t forget the steaming process as well. Please refer to my recipe for how to cook perfect rice.
  3. If you have time, grill or bake the smoked mackerel beforehand. This process makes the fish taste nicer.
  4. You can find how to toast sesame seeds here in the preparation section 3. Use plenty for this recipe.

Topic: What is chirashi sushi

Chirashi sushi is a style of sushi with several kinds of ingredients scattered on, or mixed in sushi rice, hence the name ‘chirashi’ (scattered in Japanese).

Although chirashi sushi is much easier to make than Nigiri or sushi rolls, it looks colourful and beautiful as it use variety of ingredients. Therefore, chirashi sushi is often served on a celebration day at home, most notably ‘Girls’ day’ or ‘Hinamatsuri’ on the 3rd March when we celebrate and pray for the health and happiness of girls.

In Japan, chirashi sushi is a popular dish for home cooking, so there are many kinds of ready-made base mixture products on sale. They typically consist of cooked and seasoned lotus root, carrot, kampyo (dried gourd strips), bamboo shoot, and shiitake mushroom in sushi vinegar.

Chirashi sushi is said to have been developed during the Edo era in Okayama prefecture. After horrific floods and a resulting food shortage, Mitsumasa Ikeda, the feudal lord of Okayama, issued rules restricting his people to only one soup and one side dish with rice for each meal. So people invented this way of eating lots of nice things by placing them at the bottom of a sushi tub and covering them with sushi rice. When it was safe to eat, they put them upside down and feasted. Ingenious! Their sushi is called Bara sushi which is now one of their local delicacies in Okayama prefecture.

Reference: https://ja.wikipedia.org/wiki/%E3%81%A1%E3%82%89%E3%81%97%E5%AF%BF%E5%8F%B8 (Japanese)

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