Martini Chirashi Zushi with Albacore

Chirashi zushi, also known as scattered sushi, is unrolled sushi served in a container. Often the container is a small bowl or lacquered box. A layer of sushi rice is placed inside the container, then topped or “scattered” with various ingredients such as fish, pickled vegetables, and roe.

I like to use martini glasses to present chirashi zushi. Through the glass bottom you can see what it usually concealed by the walls of a bowl or box. Also, I find that a martini glass is the ideal serving size – large enough for a satisfying sample without filling up.

For this chirashi, I wanted to showcase seared albacore tuna. I kept it simple and accompanied the albacore with cucumber, masago fish roe, and Japanese omelet that I pressed through a fine sieve. Ponzu makes the perfect dipping companion.

Martini Chirashi Zushi with Albacore

Serves 1

About 1/2 cup prepared sushi rice

2 tsp masago

about 2 ounces albacore tuna, lightly seared

about 1/2 in bundle of matchstick cut cucumber

1 thin slice of tamago (Japanese omelet), pressed through a fine sieve

finely shredded daikon for garnish

pickled ginger for garnish

wasabi, optional

ponzu for dipping

To assemble chirashi, place 1/2 tsp masago in the bottom of the martini glass. Gently press sushi rice into glass. Rice should fill about 2/3 of the glass. Spread tamago across the surface of the rice.

Begin with the back of your presentation by placing a mound of shredded daikon on top of the rice between the 12 o’clock and 1 o’clock position. Next, mound the remaining masago in about the three o’clock position. Mound pickled ginger between the 9 o’clock and 10 o’clock position. Carefully lay cucumber bundle across the top of the pickled ginger, being careful not to flatten the ginger.

Cut albacore tuna into desired size slices. Carefully prop them up in the 6 o’clock position. If necessary, adjust presentation slightly so that the entire surface of the rice is covered.

Serve with wasabi and ponzu for dipping.