chirashi sushi

my favorite dishes occur in intervals: some of them come and go. it used to be pizza for a while (or rather, most of my university time… my diet didn’t consist of much else, really…). or less presentable things like big bowls of oatmeal with almond purée and soymilk… (okay, gross).

lately though, it appears to be sushi (i ate sushi three times last week; no more, no less). whenever i’m craving it, i wish i would be able to prepare it at home on a regular night. but: too time consuming, not the nerve to chop everything nicely and neatly. not to mention the stress of having to roll it..! simply not feasible when hungry. of course, i could always go and buy some on the way home – you think? yeah, but it just so happens that i’ve got something way better than that…
chirashi sushi. it’s something like a deconstructed sushi. don’t bother to roll – you can only prepare everything and add it together in a bowl. it’s super easy and super fast! 
i made a vegetarian version, with cucumbers, avocados, carrots – but of course you could also add tuna or salmon, or whatever raw fish you like. serve it with a little soy sauce mix on the side. and dig in (not with chopsticks but maybe you will want to take a spoon… uhm, fork, sorry). 
chirashi sushi
serves 4
ready to heat sushi rice
1/2 cucumber, peeled, halved, seeded and julienned or cut in half-rounds
2 avocados, halved and sliced
2 carrots, peeled into thin slices
1 pack of fried tofu
nori leaves (dried and toasted seaweed papers), cut or torn apart into bite-sized bits
shin sushi ginger
soy sauce mix:
1dl of soy sauce
1 piece of fresh ginger, grated 
1 garlic clove, pressed
2 tbsp. rice vinegar
1 tsp. honey
black sesame, to decorate
wasabi paste
prepare the sushi rice according to packaging instructions (i bought mine ready to heat at a korean store, yumi hana, in zurich. it was honestly just as good if not better than the one i prepare on your own). put in bowls and let cool to room temperature. in the meantime, prepare all the veggies (cucumber, avocados, carrots) and the sauce (simply mix together all the ingredients). position the sushi ingredients carefully on the rice, top with a little black sesame and wasabi paste. serve immediately with the soy sauce mix. 
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