Today's bentos contain chirashi-zushi. Chirashi zushi means scattered or mixed sushi (usually topped with some ingredients). This time I used salted salmon, cucumber and thin omelet. By the way, when some word is prefixed to the word *sushi* it should be changed into *zushi*. For example, inari-zushi, kaiten-zushi, maki-zushi, and so on. So neither *inari-sushi* nor *maki-sushi* is correct in Japan. But no worries, it doesn't really matter. I seasoned steaming rice with
sushi vinegar and a little lemon juice, then mixed the ingredients in it.
I pickled celery with
my brown rice shiokoji yesterday. Oh yum! It turned out a good refreshment in the bento. The brown rice I mixed in the shiokoji is totally melted by the enzyme in it. The white tiny flecks are center cores of the rice malt grains.
soooo pretty, just screams out "SPRING"! love this, babykins. i'm inspired to cut out some pretty egg-crepe eggs to scatter over the leftover fried rice i was planning on using up in my next bento. happy weekend to you and thanks for sharing your lovely photos!
ReplyDeletep.s. can't wait for more detailed directions on the shiokoji...
Thank you Megan! Heehee yup, it's spring! Can't wait to see your pretty fried rice bento.
ReplyDeleteI'm preparing to write a shiokoji recipe. It's coming soon. ;)