Salmon Gravlax Chirashi Sushi
As an one dish meal or you can make a nice party platter
Double-lid donabe rice cooker, "Kamado-san" (3 rice-cup size)
- 2 rice cups (360 ml) short grain rice, rinsed and drained
- 1 1/2 cups (360 ml) minus 2 tablespoons water
- 2 tablespoons sake
- 1 piece (2" x 2" or 5 cm x 5 cm) dry kelp ("dashi kombu")
vinegar seasoning "sushi-zu" for the rice
- 3 tablespoons and 1 teaspoon (50 ml) rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup (180 ml) shelled edamame
- 10 oz (300 g) salmon gravlax or smoked salmon, thinly-sliced
- some roasted white sesame seeds
- some thinly-sliced radish
- some dill
- In "Kamado-san", soak the rinsed rice with the water and sake and put the dry kelp on top of the rice. Soak for 20 minutes.
- Place both lids of "Kamado-san" so that the holes of the lids are positioned perpendicular to each other.
- Set "Kamado-san" over medium-high heat and cook for 13-15 minutes, or until 2 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Meanwhile, combine the ingredients for "sushi-zu" and mix until the sugar and salt are dissolved. (You can heat it in the microwave for 25-30 seconds first to make it easier to dissolve.)
- Remove both lids of "Kamado-san". Remove the kelp and quickly add the "sushi-zu" to the rice and fluff with a rice paddle.
- Add the edamame and fluff again. Cover with just a top lid and let the rice cool down to slightly warm temperature.
- Divide the rice into 5 plates. Cover the rice with the gravlax slices. Granish with sesame seeds, radish, and dill. Serve immediately.
In the above photo, I cooked partially-polished brown rice with some addition of multi-grains.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml