Tokyo-Style Decorated Sushi

Name: Tokyo-Style Decorated Sushi
Yield: Makes 4 small or 4 large sushi bowl servings
Cuisine: Japanese
Ingredients: ½ avocado, pitted, peeled, and cut into 4 sticks lengthwise; 4 shiso (perilla) leaves or 8 baby salad leaves; 1 Japanese cucumber or 2 Kirby cucumbers, cut into fans; ½ pound sushi salmon (for information on shopping for sushi fish; for sushi salmon) or smoked salmon, the least salty type; ½ pound sushi maguro (tuna) (for information on shopping for sushi fish; for sushi tuna); ⅓ cup gari (sweet pickled ginger), finely minced; 1 lemon, made into lemon saucers; 1 rolled thick omelet (6 inches x 2 inches x 1 inch), cut into 8 pieces; 1 package unagi no kabayaki (prepared eel) (6 ounces) (for heating instructions); ¼ cup ikura (salmon roe); 6 cups (lightly packed) prepared sushi rice for small bowls or 8 cups (lightly packed) prepared sushi rice for large bowls; tsuke-joyu (sushi dipping sauce); 1 tablespoon plus 1 teaspoon wasabi paste; 4 large simmered shiitake mushrooms, cut into halves; 1 sheet nori (laver), cut with scissors into quarters lengthwise and then into julienne strips crosswise

Edo-mae chirashi

Preparation info

Makes
4
small or 4 large sushi bowl servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

This Edo-mae (Tokyo-style) chirashi-zushi is prepared by packing a bowl with sushi rice, slicing up the same seafood that is used in nigiri-zushi, and presenting the bowl with the slices beautifully arranged on top. It is especially popular as a quick, satisfying meal in a bowl and is also a welcome relief for busy chefs, especially during crowded lunch hours, because there is no need to take orders for individual piece-by-piece nigiri-zushi.

This style o

Ingredients

Asia
Japan
Fish course
Pescatarian
Tokyo

Ingredients

Method