Without sounding like too much of a downer, I must say that these days I am just constantly tired. Even if I look fine on the surface, I've always got so many thoughts running through my mind in the background. Physically, I feel quite worn out a lot of the time. Each day I wake up still tired from the day before and go through the motions a million miles an hour with a low tank. Even if I try to limit what I do after hours and rest early, there's been a number of instances the past couple of weeks I found myself waking up in the middle of the night with work in my mind and struggle to go back to sleep after. The good thing is that I get home so brain dead that it stops me from thinking about work for the few hours before I go to bed.
I'm sure that a lot of you share the same sentiments with what you experience throughout the week as well. And I'm also sure that you too just need to find your centre and muster as much strength and energy to keep pushing through someway, somehow.
I need a holiday. Thank goodness I've got one coming up in just a couple of weeks. It's a very short one but it's better than nothing. Cannot, freaking, wait.
RIGHT. Rant over. For me, when it comes to blogging, I normally start off with a blank screen and immediately type exactly what's on my mind. Unfortunately, as you can tell, it's been a lot about work and other stuff I guess so I do apologise.
Anyway, back to this recipe. A few weeks ago on a Saturday when Dad was still in Melbourne, we weren't sure what we wanted to eat for lunch. Sis suggested that all she wanted was just sashimi on rice so off they went to Victoria Market in a jiffy to pick up some beautiful pieces of sashimi grade salmon for lunch. The whole lunch happened in no time. Basically, Dad put some rice in the rice cooked before he left for the market. As soon as he got back, all we did was slice up the fish and grabbed a bunch of stuff we already had from our fridge and pantry and VOILA. Lunch was served. It was quick but boy was it darn tasty, healthy and satisfying to say the least.
There's probably a million ways you could make this Japanese chirashi sushi (aka "scattered sushi") dish but this was what we whipped up in our kitchen that day. As you can see, we kept it very simple but it was still very delicious. There's so many other ingredients you could add to your chirashi sushi if you like such as shredded egg, avocado, variety of sashimi, salmon roe, etc etc. In fact, you could even omit the sashimi pieces all together and just add an assortment of vegetables to make it vegetarian.
The beauty of this dish is that you can really do anything and everything you want with it. The reason why I wanted to share this recipe, even though it technically isn't a recipe, is that I wanted to show everyone that chirashi sushi really is a great dish to make at home if you're looking for something effortless and delicious. I hope you make this one sometime and if you are on social media, make sure you tag me in your photo (@winceeee) as I'd love to see what ingredients YOU put in your chirashi sushi too!
Chirashi Sushi Recipe (Simplified)
(an original recipe)
Sashimi grade salmon (sliced)
Cooked white rice
Japanese rice seasoning (aka "Furikake)
Japanese pickled ginger (optional)
Japanese Kewpie mayo
Toasted sesame seeds (optional)
Squeeze of lemon
Note: You can find all these ingredients (apart from the sashimi) at most Asian grocery stores.
1. Place the rice in a bowl and top with Japanese rice seasoning, dried seaweed and pickled ginger (if using).
2. Place a dollop of Japanese kewpie mayo and wasabi on the side.
3. Top with generous amount of sliced sashimi grade salmon. Sprinkle with sesame seeds (if using).
4. In a separate sauce dish, mix some soy sauce with wasabi and a squeeze of lemon. Enjoy with chirashi sushi.