My New Year’s resolution for 2015 is to add more dishes to my repertoire, and I have started with a straightforward sashimi bowl or Chirashi. Cinnamon and I love the combination of sushi and Champagne, and order take out all the time from the several very good sushi places in Menlo Park and Palo Alto. Making sushi at home is not easy, and usually after buying all the ingredients I don’t feel like I come out ahead. A one bowl sashimi dish, on the other hand, is very straightforward, and while sushi grade fish is never cheap, it can be a good deal compared to take out.
About a year ago, Cinnamon bought us a Zojirushi rice cooker, which at first I thought was just another kitchen gadget, but has turned out to be a great and often used piece of equipment. They have a whole number of very simple recipes on their website, and my first idea came from this one for a tuna and avocado tower. I posted my version of that recipe last year. I love the combination of avocado and raw fish, but felt like I could do something with more flavor in a bowl, so I started to experiment. When the folks at the Mountain View farmers market offered fresh Nameko mushrooms, the bowl came together and turned into something worth sharing with others. For the fish, you can substitute any sushi grade variety that you want. Salmon is a great alternative (and in some of the pictures, it is cold smoked salmon that I used), especially if you are drinking a Pinot Noir based Champagne.
Sashimi Bowls for two people:
3 cups cooked sushi rice
1 tablespoon cooking oil
1 basket (about six ounces) Nameko or other mushrooms
1 tablespoon soy sauce for mushrooms, more for dipping sashimi
4 ounces sherry for mushrooms
2 spring onions or chives
1 ripe avocado
4 ounces sushi grade Maguro (tuna)
4 ounces sushi grade Hamachi (yellow tail)
2 tablespoons sweet rice cooking wine (mirin)
2 pinches pickled ginger2 tablespoons crispy onions (we use Lars)
Step 1: Get the rice cooking well ahead, as you will want to cool it to just over room temperature before assembling the bowls.
Step 2: Prepare the mushrooms. Preheat a sauté pan to medium heat. Cut so each mushroom is free, discarding any dirty roots, sauté in oil until mushrooms have given off their juices, stirring frequently, about 10 minutes. Add soy and sherry, continuing to stir until liquid is absorbed, about five more minutes.
Step 3: Slice the spring onions into rounds of a little less than dime thickness, stop slicing once you are getting more green than onion, set aside in a bowl
Step 4: Cut lemon in half, squeeze half into a work bowl. Cut the avocado in half, remove the pit, and slice into six lengthwise pieces per half. Add the first half to the lemon juice in the bowl and toss. Add the next half avocado in slices and squeeze the other half lemon over it. This will keep the avocado from turning brown, and add some zip to the dish.
Step 5: Remove the first type of fish from the refrigerator and slice into nickel thickness pieces, cutting against the grain of the fish. Set aside on a plate and return to the refrigerator. Repeat for the second type of fish.
Step 6: Toss the rice with the sweet rice wine. If it is still hot, fan it to cool as you toss it.
Step 7: Assemble the bowls. First add half of the mushrooms to each bowl, then about a cup and a half of rice, next the avocado, top with ginger, crispy onions and spring onions. Arrange the two types of fish in fans on opposite sides of the bowls and serve with some soy for dipping.
I hope that you enjoy this as much as I have. I would love any tips to improve this… And don’t forget to open plenty of Champagne to wash it down with!
A toast to you!