Chirashi & Sushi Rice

 

I don't know why it's been so long since I've made sushi rice. Like 12+ years. I remember making it once with my ex and it was SO CUMBERSOME. Maybe I was just younger and a more inexperienced cook back then. Or maybe we were trying to make it too authentically ... as opposed to this time, where I didn't care if a few grains of my rice were broken.

We had gotten amazing scallops from Lux Seafood so I went to the Japanese market and also got a block of chutoro and yellowtail (from Japan). Assembling our own chirashi bowls was super quick!

Sushi Rice

From Just One Cookbook

Makes 2 "rice cooker cups" (enough for approx 2-3 people)

2 "rice cooker cups" short grain rice

4 Tbsp rice vinegar

2 Tbsp sugar

1 tsp kosher salt

I use a Tatung rice cooker (the best rice cooker ever IMHO). Measure two rice cooker cups of rice, add water to the 2-line in the rice pot and add water to the rice cooker at the 2-measure on the rice cooker cup. If you're making regular rice, just make sure it's a bit drier than usual since you will be adding liquid to the rice ... more of a 1:1 ratio of water to rice. Soak for 30 minutes before cooking.

While the rice is cooking, combine the vinegar, sugar and salt in a measuring cup. Microwave for 30 seconds and then stir until the sugar and salt dissolve. Set aside to cool.

When the rice is steamed, spread it out while hot on a parchment lined baking sheet. Pour the sushi vinegar all over the rice and then use a paddle to "cut through and flip" the rice in order to even distribute the sushi vinegar. Fan the rice simultaneously to cool it down and encourage the rice to soak up the sushi vinegar but not get mushy - you may want to get someone to assist you with the fanning. Stop when the sushi vinegar is soaked up and the rice looks shiny.

Definitely click on the Just One Cookbook link to get a more thorough photo-demonstration. It's also more authentic to add konbu to the rice but we didn't have the time for that.

Ssamjang

 

Instead of going out for Korean BBQ (which is not do-able right now anyways, because COVID), consider making your own Korean BBQ at home! There's definitely convenience to going out because of all the banchan (the side dishes, my favorite part) ... but at home it's a fraction of the price.

All you need is steamed rice, romaine lettuce or red leaf lettuce, sliced green onions and some roasted sesame oil with sea salt mixed in. Your choice of meat - in the refrigerated section of Asian markets, you'll find a lot of sliced meats, mainly for shabu. Look for thicker sliced pieces meant for grilling, about 1/8" thick. The above photo is pork jowl (my favorite cut) but you can also use short rib, which is common at KBBQ. If you go to a Korean market, you'll also find marinated meats and bulgogi, which also work with the above.

As for banchan, you'll also find them readily available at Korean markets. I made the steamed egg custard above when I made the rice, but you can buy a ton of items pre-made. And of course kimchi (we were out and M didn't like the brands at the market we went to).

And you'll want ssamjang - this is totally optional but it ties everything together.

Eat in any combination you like but I like bites with a bit of everything on it - lettuce topped with rice, ssamjang, green onion, meat and maybe a bit of banchan. It's totally up to you!

Ssamjang

Approx 1 cup

1 green onion, finely chopped

2 cloves garlic, grated

1/3 cup dwengjang (Korean soybean paste - NOT miso)

3.5 Tbsp gochujang (Korean chili paste)

2.25 Tbsp mirin

2.5 tsp roasted sesame oil

2 Tbsp white sesame seeds

Mix everything together thoroughly. Use to taste, it's salty and full of flavor!