Chirashizushi (Scattered Sushi) With Walnuts

DESCRIPTION

Chirashizushi, known as “scattered sushi,” is served on plates or bowls with colorful toppings. Our version stars California walnuts accompanied by tuna, salmon, olives and avocados, on a bed of sushi rice that has been tossed with a rice wine vinegar and sugar mixture.

Total Time
40 Mins
Serves
2
Meal
Dinner Lunch

Total Time

Prep Time
30 Mins
Cook Time
10 Mins
Total Time
40 Mins

Nutrition

Calories
481 cal
Total Fat
20 g
Polyunsaturated Fat
6 g
Cholesterol
44 mg
Sodium
803 mg
Carbohydrates
49 g
Dietary Fiber
5 g
Protein
26 g

Ingredients

  • 2 tablespoons California walnuts
  • 1-1/2 tablespoons rice wine vinegar
  • 1 tablespoon cane sugar
  • 1/2 teaspoon salt
  • 1/2 avocado (cut in 1/2 inch cubes)
  • 2 teaspoons lemon juice
  • 1-1/4 cups sushi rice, cooked
  • 3-1/2 ounces sushi-grade tuna (cut in 1/2 inch cubes)
  • 3-1/2 ounces sushi-grade salmon (cut in 1/2 inch cubes)
  • 6 black olives (crosscut halves)
  • 1/4 lemon (slice and then quartered)
  • Chervil or parsley for garnish (optional)

Preparation

  1. Preheat oven to 350°F.
  2. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently. Roughly chop the toasted walnuts.
  3. Combine vinegar, sugar and salt in small bowl; mix well and set aside.
  4. Peel and pit avocado, cut into 1/2 inch cubes and drizzle lemon juice.
  5. Combine warm rice with vinegar mixture, stir with a rice paddle as you fan with the other hand to let the extra moisture dry as it cools.
  6. Assemble the sushi rice on a plate, decorate with tuna, salmon, olives, avocado, walnuts and lemon and top with chervil.