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Sushi Lovers, It’s Time To Make Chirashi Bowls At Home

Published

10 months ago

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Chirashizushi (ちらし寿司) translates to “scattered sushi” and is a style of sushi that entails exactly what the name suggests: pieces of sashimi over sushi rice. Chirashizushi—or chirashi bowls—is probably the simplest way to enjoy what you love about sushi without having to learn how to roll maki.

Though some people might think the fish is the star of the dish, for the true diehard sushi lovers, the rice is really where it’s at. Sushi rice is a short-grain rice that can be found in most supermarkets and can be prepared on the stovetop or in a rice cooker. Using a rice cooker is not some “shortcut” that will leave you with rice that isn’t as good as if you made it on the stove. We find that the rice cooker results in better textured and more consistent rice.

The cooked sushi rice is seasoned with a mixture of rice vinegar, salt, and sugar. We provided our favorite ratios, but you can adjust the amounts of each to your liking. For the fish, you can use any type of sushi-grade raw fish, from yellowtail to mackerel. We used salmon, tuna, and shrimp, but we encourage you to swap in anything you like.

For toppings, you can kind of go nuts! You’ll oftentimes find eggs in some shape or form, either in tomago-style sushi (which is a bit hard to re-create without a speciality pan) or in the form of little ribbons made from a thin omelet. The latter is what we’re adding to this recipe.

We also threw in a quick pickled cucumber salad, nori, lemon, and avocado, but you can use anything you like. Blanched snap peas or thinly sliced lotus root are great here. Tried making your own chirashi bowl? Let us know what you added in the comments below!

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Yields:

2


servings

Prep Time:

0

hours

10

mins

Total Time:

2

hours

0

mins

Sushi Rice

1/4
c.

unseasoned rice vinegar

2 1/2
tbsp.

granulated sugar

Cucumber Salad

1


Persian cucumber, very thinly sliced 

1/4
tsp.

kosher salt, plus more

1
tbsp.

unseasoned rice vinegar

1/4
tsp.

toasted sesame oil

Fish and Assembly

1/4
lb.

large shrimp (about 4), peeled and deveined

1/3
lb.

sushi-grade salmon

Black and white sesame seeds, for garnish

Wasabi and pickled ginger, for serving

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Sushi Rice

  1. In a fine-mesh strainer, rinse rice under cool water until water runs almost clear. Transfer to a rice cooker or medium pot. Add 1 1/2 cups water.
  2. If using a rice cooker, cook according to manufacturer’s instructions. If cooking on the stovetop, bring to a boil, then immediately reduce heat to lowest setting. Cover and cook 15 minutes, then remove from heat. Let rice absorb residual moisture, still covered, about 10 minutes.
  3. Meanwhile, in a small saucepan over medium heat, whisk vinegar, granulated sugar, and salt. Cook, whisking, until sugar and salt dissolve. Remove from heat.
  4. Fluff rice with a rice paddle or rubber spatula. Transfer to a large baking dish or rimmed baking sheet. Add vinegar mixture a few tablespoons at a time, using paddle to gently fold into rice without breaking any grains, until rice has reached your desired level of seasoning.
  5. Let cool until slightly warmer than room temperature.

Make The Cucumber Salad

  1. Wipe out strainer used for rice. In strainer, toss cucumbers and 1/4 teaspoon salt. Let sit 10 minutes.
  2. Meanwhile, in a medium bowl, whisk vinegar, granulated sugar, soy sauce, sesame oil, and a pinch of salt until salt and sugar are mostly dissolved.
  3. Squeeze cucumbers to release any excess moisture. Transfer to bowl with dressing and toss to coat. Refrigerate until ready to use.

Make The Egg And Nori

  1. In a small bowl, beat egg until blended; season with salt.
  2. In a small nonstick skillet over medium-low heat, heat vegetable oil and use a paper towel to rub oil around skillet.
  3. Add egg and rotate skillet to form a thin circular layer. Cook until egg is just set, about 1 minute. Using a spatula or chopsticks, carefully pull up egg and flip. Continue to cook until other side is just set, about 20 seconds more. Transfer egg to a cutting board and let cool slightly.
  4. Roll egg to form a log, then slice to create thin ribbons. Transfer to a small bowl. Slice nori into similar-size ribbons and transfer to bowl with egg, then toss to combine. Refrigerate until ready to use.

Fish And Assembly

  1. In a medium pot of boiling water, cook shrimp until pink and just tender, 2 to 3 minutes. Transfer shrimp to an ice bath and let cool.
  2. Slice salmon and tuna against the grain into slices between 1/8″ and 1/4″ thick, depending on your preference.
  3. Divide sushi rice, cucumber salad, and egg-nori between bowls. Garnish with sesame seeds. Arrange tuna, salmon, shrimp, avocado, and lemon around edges of bowls.
  4. Finish with a spoonful of ikura in the center. Serve with wasabi and pickled ginger alongside.

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PHOTO: LUCY SCHAEFFER; FOOD STYLING: BARRETT WASHBURNE

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Food

Monster Cookies

Published

7 months ago

on

October 20, 2022

By

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:
40 mins

Ingredients

  • 1

    (17.5-oz.) package Betty Crocker™ Sugar Cookie Mix

  • 1/3 c.

    plus 2 tbsp. unsweetened cocoa powder

  • 2 tbsp.

    powdered sugar

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1

    large egg

  • 1

    (16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting

  • Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

    1. Step 1

      Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.

    2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
    3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
    4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
    5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
    6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

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Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

7 months ago

on

October 19, 2022

By

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

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Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

7 months ago

on

October 17, 2022

By

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:
12

Prep Time:
1 hour 0 min

Total Time:
1 hour 10 min

Ingredients

  • 1

    (1 lb.) New York strip steak, about 1¼” thick

  • Kosher salt

  • 1/3 c.

    mayonnaise

  • 2/3 c.

    (about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving

  • Zest of 1 lemon, plus 1 tbsp. fresh lemon juice

  • Freshly ground black pepper

  • 6

    pieces (about 6 oz.) thick-cut bacon

  • 1

    large yellow or white onion, peeled and thinly sliced

  • 1/3 c.

    bourbon

  • Extra-virgin olive oil

  • 12

    brioche slider buns

  • Unsalted butter, for toasting buns

  • 12

    large basil leaves

Directions

    1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
    2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
    3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
    4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
    5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
    6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
    7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
    8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.

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