Scatter Your Sushi – The New York Times – Tricks and Tips

Scatter Your Sushi - The New York Times

Good morning. I love Kay Chun’s recipe for sesame salmon bowls (above), inspired by the sushi dish known as chirashi, which comes from the Japanese word for “scattered.” It’s fast and flavorful. You make a version of sushi rice, the grains cooked in water and vinegar, then steam salmon on top and serve it with a soy-sesame dressing and one of my favorite supermarket-ingredient short cuts: bagged, pre-cut coleslaw.

But yellowfin and small bluefin tuna have been crashing around my home waters of late, and some sharpies I know have been catching them on topwater plugs at dawn, then dropping off packages of belly and loin meat all over the neighborhood. I’m not cooking anything inspired by chirashi this week. I’m making actual chirashi, no-recipe recipe style.

It’s a simple dish of sushi rice topped with raw sliced tuna, with Kay’s coleslaw and dressing, and maybe some wasabi mixed with soy sauce. The zing of the wasabi cuts the fatty tuna well. Accompanied by the rice — one part sushi rice cooked with one and a quarter parts water, with a few tablespoons of rice vinegar sweetened with sugar folded in at the end — it’s a summertime meal to remind us of the majesty of the ocean and its bounty, a resource for all to protect. (If tuna’s unavailable to you, try it with salmon, usually marked “sushi-grade” at the fishmonger.)