Chirashi bowl

Chirashi bowls have become a thing in our household now. Whenever we want to make Japanese food, our default answer is to make Chirashi.

I guess the reason we tend to default to this is because:

a) We’ve found a pretty good sushi rice recipe

b) We can make numerous Chirashi bowls with a single cut of fish.

Although the cut of fish isn’t cheap, if you consider how many portions you can make out of it, it’s pretty worth it as it’s much cheaper than what we’d be paying in the restaurant.

As part of the #JapanWeek series, I decided to ball a little bit since it was for a special occasion. I chose Blue Fin Tuna (please don’t go extinct – you’re one of my favourite fishes for sushi), Uni from British Columbia, and Scallops from Hokkaido, Japan. I learned that the best way to make this bowl even more visually stunning is to include fish with different colors, top it with a generous amount of pickled ginger to cleanse the palette, and finally garnish it with a dollop of fresh wasabi.

If you want to make a simple dish that would impress your friends and family, this is it. It’s really not that hard to make but the presentation is just stunning. I would say the hardest part was slicing the fish evenly ^_^”

 

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