Crab Chirashi
Ingredients
- 300 gWhite rice (raw)
- 250 gCrab (drained meat)
- 1 pcPersea americana Mill. (sliced)
- 0.5 pcCucumber (thinly sliced)
- 50 mlRice vinegar
- 20 gWhite sugar
- 5 gGray sea salt
- 1 pcnori seaweed (shredded)
- 20 gpickled ginger
- 1 tspwasabi
- 4 tbspsoy sauce
Method
Pearly, vinegared rice topped with meaty crab. The crunch of fresh cucumber and the richness of avocado balance perfectly over the warm rice base.
- 1
Rinse the white rice in cold water using a strainer. Stir by hand until the water runs perfectly clear. Let drain for 15 minutes.
- 2
Cook the rice with an equal volume of water. Meanwhile, dissolve the white sugar and sea salt in the rice vinegar. Pour over the hot rice and fold gently without crushing the grains.
- 3
Slice the cucumber into thin rounds and the avocado into even strips. Cut the nori seaweed into thin ribbons using scissors. Thoroughly drain the crab so it doesn't make the dish soggy.
- 4
Divide the rice into bowls. Harmoniously arrange the crab, avocado, and cucumber on top. Sprinkle with nori and serve with pickled ginger, wasabi, and soy sauce.
Frequently asked questions
How do you get this dish right?
- The rice should be lukewarm when plating to release flavors without cooking the toppings.
- Use a fan or a lid to cool the rice quickly while folding in the vinegar; this gives it its characteristic shine.
- If using fresh crab, double-check for any small bits of shell or cartilage by hand.
How long does this dish keep?
Eat immediately. The rice hardens in the refrigerator and loses its texture.
