Chirashi

Ingredients

• Sushi rice (for example Akita rice or Koshihikari)
• Rice vinegar
• Fresh salmon
• Fresh tuna
• King crab
• Langoustine
• Salmon roe
• Cockles
• Scallops
• Gamba Rosso
• Yuzu zest
• Caviar
• Hijiki, Japanese seaweed
• Mini cucumber pickled with Dutch lemongrass
• Chives
• Sesame seeds
• Katsuobushi (dried bonito flakes)
• Sansho Leaves
• Shiso Purple
• Shiso Green
• Codium Blue
• Pepquiño
• Kikuna Leaves
• Kaffir Lime Leaves
• Tahoon cress
• Thai basil
• Dashi

Method

• Cook the rice, cool it down, and marinate with a splash of rice vinegar.
• Lightly sear the scallops (in Kaffir Lime Leaves oil) and langoustine with a kitchen torch.
• Poach the cockles until they open and marinate them in soy sauce, dashi, and Tahoon Cress reduction (broth with Thai basil and Tahoon Cress).
• Cover the bottom of the plate with a layer of rice.
• If necessary, cut all the fish into equal sizes and season them separately with vintage soy sauce.
• Decorate the plate with Japanese seaweed and the types of fish over the rice.
• Place the salmon roe between the different types of fish.
• Slice the Pepquiño and cucumber into thin slices and elegantly garnish the dish.
• Garnish with some caviar and Codium Blue.
• Place the little leaves of Sansho Leaves on the dish.
• Create mounds of Katsuobushi.
• Finish with Kikuna Leaves, Shiso Green, and Shiso Purple for an optimal flavor experience of the dish.

Recipe: Kelvin Lin