Photograph: Mark BestĪ good fishmonger is a very good friend, and you should lean on them a little in search of the freshest catch, and advice on what to do with it. For vegetables, you can use a selection currently in season, such as snow peas and thin asparagus spears. If you live near a fish market, as I do, this is the perfect framework for the less noble fish, (like small mackerel, that are cheap but truly spectacular when chosen bent with rigour).Ĭhirashi sushi. The choice is to your preference, but my firm caveat is that every choice should be in service to beauty. It is the foundation for the successful meeting of any ingredients you have that, in your considered opinion, will go together. The literal translation of chirashi is “scattered” which aptly describes the method of manufacture and presentation. The approach should be to create a garden, rather than assembling it brick by brick like a pre-fab house.Ĭhirashi is a home-style fish and rice dish that is readily adaptable for any occasion, from eating alone, to a more festive (subjective of course) family affair. They may be efficient and inoffensive, but with a little more time and effort, you can take the same basic concept and transform it into something quite beautiful. They’re fish recipes for people who are afraid of anything “fishy”. These paeans to the food industrial complex are undoubtedly popular because they promise speed and ease (with a fashionable Japanese inflection) untroubled by anything resembling actual fish. Recently, the most popular of these, though by no means the first or the last, is from lifestyle influencer Emily Mariko, who finishes off a leftover slab of salmon with a two-fisted squirt of soy, Kewpie and Sriracha. Pinterest and Google also offer an infinite scroll of salmon bowls and tray bakes. On TikTok, the hashtags #salmonrice and #salmonricebowl have in combination garnered close to 1bn views.
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