Chirashi Sushi

kqed.org

Gerald Shafer

Rice

2 ½ cups sushi rice

3 ½ cups cold water

Vinegar Seasoning

⅓ cup rice vinegar

3 tablespoons mirin (sweet rice wine)

1 tablespoon sugar

1 teaspoon salt

Toppings

2 ounces salmon or trout caviar

2 teaspoons corn or sunflower oil

¼ cup (about ⅓ ounce) dried small tree ear mushrooms, soaked in 1 cup cold water for 20 minutes

8 large tiger shrimp (10 ounces), shelled and cut into 1-inch pieces

One 8-ounce tuna steak, cut into 1-inch cubes

One 8-ounce skinless salmon fillet, cut into 1-inch cubes

8 ounces tiny bay scallops, or 8 ounces large sea scallops, cut into ¾-inch pieces

4 ounces (about ⅔ cup) sea urchin roe (uni)

¼ cup minced scallions

1 large avocado, halved, pitted, peeled, cut into 1-inch cubes (1 ½ cups), and sprinkled with 1 tablespoon fresh lemon juice to prevent discoloration

3 tablespoons toasted sesame seeds

A few fennel sprigs, for decoration

Wasabi Paste

¼ cup wasabi powder

3 tablespoons water

Soy sauce, for serving

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