We are eating 30 Days of Quinoa this month. This is no. 22. See the rest of the quinoa dishes >> here <<
Chirashi Sushi doesn’t necessarily mean a rainbow of raw fish…
So if you like the idea of eating a bowl of “sushi” rice — er, rather quinoa — it’s no problem to substitute out the raw fish with canned, smoked, and/or cooked fish, crab, and shrimp, along with fresh avocado and cucumber.
And yes, we also eat this when we’re just too lazy to go anywhere but the three feet to our pantry and pull canned fish from the shelves for dinner.
Chirashi Sushi Quinoa with No Raw Fish
inspired first by Ms. Jessica Tom
makes 2 bowls, very easily multiplied
2 cups cooked quinoa, cooled to room temperature
2 tablespoons brown rice vinegar
1 tablespoon sugar
pinch of salt
Chirashi toppings (we used, clockwise from top: canned sardines, canned tuna in olive oil from Italy, fresh cucumber, smoked salmon, fresh avocado, and a few anchovies which we three on there after we took the photo )
nori komi furikake (nori and sesame seed seasoning)
In a small bowl, whisk together rice vinegar, sugar and salt.
In a large bowl, gently fold cooked quinoa with vinegar+sugar mixture.
Divide quinoa into bowls. Arrange fish and other toppings on top. Garnish with fresh lemon and pickled ginger.
Sprinkle with a little nori komi furikake.
Serve with soy sauce and sesame oil alongside to drizzle over quinoa. (We have no idea if this is traditional, in fact, it may be sacrilegious, but then again, we just made a dish with all canned fish.).