Cooked Seafood Chirashi-zushi

Name: Cooked Seafood Chirashi-zushi
Cuisine: Japanese
Ingredients: 1 green jalapeño, grilled until the skin is charred, peeled and minced; ⅓ cup chopped coriander leaves; 2 ounces Japanese cucumber or 1 small Kirby cucumber, cut into ¼-inch cubes; ¼ pound tomato (about ½ medium), seeded and cut into ¼-inch cubes; Sea salt, olive oil, lemon juice, black peppercorns, and cayenne pepper; Sea salt, olive oil, lemon juice, black peppercorns, and cayenne pepper; Sea salt, olive oil, lemon juice, black peppercorns, and cayenne pepper; Sea salt, olive oil, lemon juice, black peppercorns, and cayenne pepper; ⅔ avocado, firm but ripe, peeled and cut into ¼-inch cubes; 2 ounces Japanese cucumber or 1 small Kirby cucumber, cut into ¼-inch cubes; ½ red bell pepper (about ¼ pound), cut into ¼-inch cubes; ½ pound monkfish fillet, cut into 12 thin slices; ½ pound salmon fillet, cut into 12 thin slices; 12 large shrimp (21 to 30 count per pound) in their shells; 12 large shrimp (21 to 30 count per pound) in their shells; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; Rice vinegar; 1 cup sake (rice wine) or white wine, mixed with ½ cup water; 1 cup sake (rice wine) or white wine, mixed with ½ cup water; 1 cup sake (rice wine) or white wine, mixed with ½ cup water; Sea salt, olive oil, lemon juice, black peppercorns, and cayenne pepper; 4 baby squid (each about 1 ounce) or 1 large squid (about 4 ounces), cleaned; 4 baby squid (each about 1 ounce) or 1 large squid (about 4 ounces), cleaned; 4 large scallops (each about 2½ ounces), each cut crosswise into 4 disks; 1 cup sake (rice wine) or white wine, mixed with ½ cup water

Shin-kaisen chirashi

Preparation info

Makes
4
small or 4 large sushi bowl servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

During sunny, gorgeous, cool autumn days, when I want to feed my family or guests a good seafood sushi with a nice glass of white wine, I prepare a modern cooked seafood chirashi-zushi.

Ingredients

Vegetable Salsa

½ red bell pepper (about ¼ pound), cut into ¼-inch cubes
⅔ avocado, firm but ripe, peeled and cut into ¼-inch cubes
2

Asia
Japan
Fish course
Gluten-free
Pescatarian
Autumn

Method

To make the salsa, toss the red bell pepper, avocado, cucumber, tomato, jalapeño, and coriander in a bowl. Stir in ½ teaspoon salt, 1 tablespoon olive oil, 1 tablespoon freshly squeezed lemon juice, and freshly ground black pepper and cayenne pepper to taste. Let the salsa rest in the refrigerator for one hour to overnight.

Pour the sake and water into a small saucepan and bring