If there is a fuel food that makes a person tick, it’s definitely sushi  for me. My love affair with sushi started at the time I was going out with then ex-boyfriend, now hubby, shortly before are college graduation. This must be one reason too why sushi is at the top of my “comfort food” list. I was, before he made me addicted to sushi, just a slight fan. 😀


For the short life of this blog, I have featured sushi a lot. Nigirizushi, sashimi(fish slices) and sushi items on top of hand-formed clumps of rice,  Maki (rolls), sushi items served rolled inside or around nori (dried and pressed layer sheets of seaweed or algae), Temaki; a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. I also at one time featured Musubi, spam slices on top of salt-treated rice. (This variety is popular in Hawaii). I have yet to make Inarizushi, sushi with toppings stuffed into a small pouch of fried tofu. There are still lots of sushi types but for today I am serving Chirashizushi.

Chirashizushi (?????) means scattered sushi. It is a  bowl of sushi rice topped with mixed inredients, raw or cooked. Chirashizushi is filling, for me at least. It is faster and easier to make than the other types of sushi.  It is also interesting because the ingredients are often a chef’s choice when eaten outside.


To make Chirazusushi, you’ll need a bowl of sushi rice and your favorite toppings. To make sushi rice you’ll need:

3 1/4 cups water
3 cups Japanese rice
1/3 cup rice wine
3 tbsp sugar
1 tsp salt

Japanese rice tends to be sticky compared to other rice grains that’s why its ideal to use it so they don’t fall apart.

1. Pour rice into rice cooker. Wash it as you would wash normal rice. Pour 3 1/4 cups water and cook.

2. In a pan, combine rice wine, sugar and salt. Put pan on low heat and stir until sugar dissolves. Cool the mixture.

3. When rice is cooked, put it on a large plate and pour the vinegar mixture over and mix evenly and carefully with a wooden spoon.

4. Fill half a bowl of sushi rice and garnish with your favorite, for me: sa’amon (salmon), maguro (tuna-the redder, the better), surimi (crab sticks) and beni shouga (pickled red ginger). I only forgot to put nori bits.

You can add cooked and uncooked toppings.


This is my entry for Ruby Tuesday, hosted by the Mary, theTeach.


Also for Iska’s blogoversary blowout, celebrating four years of glorious food! Congratulations Iska!