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Chirashi

by Mori Tomoaki
Daigo, Hong Kong, S.A.R., China

I am a big Krug Rosé lover and rice is a big part of sushi. Chirashi is a typical festive food that is eaten with family and friends.

Chirashi

STARTER

1 PERS.
timing

1H
preparation time

15MIN
Cooking time

45MIN

INGREDIENTS

150g rice
150ml water
2g Kombu
50ml red sushi rice vinegar
4g sea salt
Any seasonal sashimi (shellfish, fish, fish roe, crustacean)
Cucumber, as desired
Nori, garnish

METHOD

PROCEDURE
Wash rice. Add water and Kombu and cook in rice cooker for around 45 minutes. Add red vinegar and salt and mix. Cut cucumber and sashimi into cubes. Add on top of rice. Garnish with shredded nori.

The honey and citrus notes of the Krug Rosé 26^ème Édition are beautifully enhanced by the fish oil in the sashimi.

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English

Chirashi

by Mori Tomoaki
Daigo, Hong Kong, S.A.R., China