Salmon Chirashi (Japanese "Scattered Sushi")
The Brave Blossoms gave it their all and kept the game against Argentina close in last Sunday's game' first half; but eventually, Los Pumas roared and the Japanese couldn't repeat the historic feat of their home tournament four years ago, and did not qualify for the quarter-finals. They showed great skills, and great class and thanked their fans, bowing to the supporters after the match. This Salmon Chirashi, which take little time and few ingredients to prepare, and yet makes a delicious meal pays homage to this vailliant team's strength and humility! Happy Thursday!
Ingredients (serves 2):
2 cups leftover cooked fluffy white rice
2 tablespoons rice vinegar
1/2 cup frozen broad beans (or edamame if you can find it easily!)
1 small, ripe avocado
1/2 lime
a fillet fresh salmon
sushi ginger, to serve
In a medium bowl, combine rice and rice vinegar, stirring well to combine. Spoon vinegar rice in a steaming basket, and fit it over a pot of boiling water. Cover with the lid, and warm, about 10 minutes.
In a small saucepan of salted boiling water, add frozen broad beans.
Peel, pit and dice avocado. Squeeze lime juice generously over the avocado.
Using a sharp knife, cut salmon fillet into slices just a bit thicker than sashimi.
Spoon warm vinegar rice into two serving bowls.
Arrange salmon slices, avocado dices, broad beans (or edamame) on top. Garnish with sushi ginger.
Serve Salmon Chirashi immediately, with soy sauce, a chilled Japanese beer or Matcha Honey Soda!
Japan vs. Argentina (27-3), Sunday 8th October, 2023, Nantes, France
