Servings: 2 - 3
300g Cooked Sushi Rice or Cooked Brown Rice
2 Tablespoons Carwari Organic Brown Rice Vinegar
1/2 Tablespoon Carwari Organic Light Agave Nectar
1/4 teaspoon Sea Salt
(Dashi flavoured Vegetables)
2 to 3 Tablespoons Carwari Organic White Dashi
4 to 6 Boiled broccolini
4 to 6 Boiled Asparagus
10 to 12 Boiled Green Bean/Yellow Bean
8 to 9 Mini tomatoes - Cut into 2 or 4 sections
(Instant Red onion pickles)
1/2 Tablespoon Carwari Organic Rice Vinegar
1/2 teaspoon Carwari Organic Light Agave Nectar
1/4 Red Onion - thinly sliced
(Simmered Shiitake & Abura-age)
1 Tablespoon Carwari Organic Tamari Soy Sauce
1 Tablespoon Carwari Organic Dark Agave Nectar
4 Rehydrated Shiitake - Rehydrate into a cup of water(enough to cover mushrooms) for 30 minutes and strain the liquid.
3 Tablespoons Shiitake Soaking Liquid
3 Tablespoons Water
1 Thin Abura-age (Deep-fried bean curd)
Prepare the simmered Shiitake & Abura-age. Place all liquid ingredients into a small sauce pan and cook over hight heat until boil up and turn down the heat. Add Shiitake and Abura-age and simmer over low heat for 10 minutes or until 90% of the liquid is absorbed into Shiitake and Abura-age. Remove from the heat and let them cool down. Then cut the shiitake into halves and slice the Abura-age.
While simmering Shiitake & Abura-age, prepare the pickled red onion. Mix Rice Vinegar and Agave Nectar in a small bowl. Then soak the thinly sliced red onions for 10 minutes or so.
For the Dashi flavoured vegetables, soak the boiled vegetables and tomatoes in white dashi for 5 minutes.
Make the sushi rice. Mix Brown Rice Vinegar and Agave into a small bowl and season with sea salt. While the rice is hot, pour the sushi vinegar over the rice. Mix the sushi vinegar into rice with slicing or flipping (don't mash) with a rice paddle. Keep the sushi-rice covered with a damp towel until ready to use.
Assemble Chirashi sushi. Place the sushi-rice on a serving plate and spread the sliced simmered abura-age then put all the dashi flavoured vegetables and the simmered shiitake. Sprinkle lightly squeezed picked red onions.