is various sorts of sashimi fish, scattered over a bowl of meshi (sushi rice). It is in some ways easier to make than nigiri -- when I've tried nigiri, my rice balls have always either fallen apart or been as hard as a rock, but requires the same proficiency of cutting the fish that you'd find with plain sashimi. Chirashi also demands a fairly high level of presentation skill, like sashimi.
Make sure to ask your fishmonger if the fish is safe for sashimi. If it isn't, then cook it!
When slicing the fish with your knife, use one single pull stroke with minimal downward pressure to slice the fish. Don't saw at it, and don't try and cut with downward pressure. Either mistake will ruin the texture of the fish.
If you don't read the usenet news group alt.food.sushi, then you should. You can usually find some good advice there. |
