Torimune chirashi-zushi – Bird sushi

This a very classical example… of a totally invented dish : “the white chicken party sushi ”

Sekihan rice “red-rice” sushi bed (brown rice, azuki beans, rice vinegar, salt, sugar), topped with slow-boiled chicken breast, umeboshi (pickled plum), pickled shiso, wasabi, goma seeds.
The soup is simply the chicken and ginger broth, lots of celery leaves, more slices of ginger and kobana-fu ( flower gluten-croutons).

Cal 533.2 F11.1g C85.3g P36.0g

The “fu” or gluten croutons exist in many shapes and colors, matching the seasons. These are called kobana-fu (small flower croutons).

They expand in the soup :

Umeboshi, the pickled plums owe their pink color to red shiso (perilla). The pickled red shiso is sometimes left in the box, like here. I have used it for my “sushi”.

chirashizushi chirashi-sushi (spreaded over sushi) that I’ve called “party sushi” is convenient for parties, as you can make it as large as you wish, for many guests.
There is always a layer of sushi-meshi (sushi rice). Heat slightly your rice vinegar, add salt and sugar as you wish and pour on rice (still a little hot), mix well while ventilating with a fan to get shiny rice. I have added white sesame to the rice.
Then display toppings.
Raw chicken meat sushi exist, I’m not a big fan. My chicken was boiled slowly with a little ginger, and I’ve let it cool overnight in its broth. You can see grated wasabi, umeboshi, and pickled shiso. Black sesame on the meat.