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green tea chirashi scattered rice

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Salmon

Green Tea Chirashi Scattered Rice

This is an "at home" deconstructed variation on sushi or sashimi, where sushi rice is placed in a bowl or on a plate and topped with seafood and vegetables. I cooked the rice in green tea and also cured the salmon with it,

Ingredients

  • 4 cups water
  • 4 green tea bags, or the equivalent in loose tea
  • 1 1/2 cups sushi rice, rinsed extremely well in cool water
  • 2 tablespoons rice vinegar
  • 5 tablespoons granulated sugar, divided
  • 2 teaspoons sea salt
  • 1/2 pound peeled and deveined small shrimp (I used 51/60s), thawed if frozen
  • Green tea cured salmon
  • Thinly sliced English cucumber (8 to 10 slices per serving)
  • Wasabi paste for serving (optional)
  • Soy sauce for serving (optional)
  • Green tea cured salmon
  • 1 pound center cut salmon filet, cut into two equal pieces
  • 2 tablespoons sea salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons crushed green tea leaves
  • 2 tablespoons mirin

Directions

  • In a small pot, bring the water up to a boil, then add the tea bags. Cover the pot, turn off the heat, and let the tea steep for about ten minutes.
  • Pour out two cups of the tea and reserve for cooking the shrimp. Add the rice to the pot, stir, bring up to a boil, and then down to a gentle simmer. Let simmer for about 15 minutes, or until the rice is done. Give it a stir once or twice while cooking. Turn off the heat and let the rice rest, covered, for about 10 minutes.
  • Combine the vinegar, sugar, and salt in a microwaveable vessel and heat on high for about 30 seconds. Transfer the rice to a bowl, stir in the microwaved mixture thoroughly, and let cool completely.
  • Place the reserved tea in a pot with the remaining 3 tablespoons of sugar and bring to a rolling boil. Add the shrimp, cover the pot, and turn off the heat. Let the shrimp rest in the pot for about one minute and then drain and cool in a small bowl.
  • For each serving, place about 3/4 cup rice into a bowl or onto a small plate. Surround with 8 to 10 cucumber slices.
  • Slice the salmon thinly and drape a few slices over the rice. Place a few shrimp between the salmon slices and garnish with the green onion and toasted sesame seeds. Serve the wasabi and soy sauce on the side for dipping.

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