{"id":10174,"date":"2010-01-05T20:52:18","date_gmt":"2010-01-06T01:52:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10174"},"modified":"2010-01-05T20:55:16","modified_gmt":"2010-01-06T01:55:16","slug":"smoked-salmon-chirashi-sushi%e3%82%b9%e3%83%a2%e3%83%bc%e3%82%af%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%ae%e3%81%a1%e3%82%89%e3%81%97%e5%af%bf%e5%8f%b8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10174&lang=en","title":{"rendered":"Smoked Salmon Chirashi Sushi
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\"IMG_9868\"<\/a><\/p>\n

Smoked Salmon Chirashi Sushi<\/strong>
\nBrunch January 3, 2009<\/em><\/p>\n

A few leftover dishes from our new year lunch box<\/a> were put together to make a tasty chirachi sushi. Smoked salmon and pickled radish and some additional chopped fresh dill were mixed into sushi rice (Japanese rice with vinegar, sugar, and salt), and served with a sprinkle of egg yolk mimosa. The pink-colored radish and smoked salmon, and yellow egg yolk give this dish some festivity. <\/p>\n

There are several different kinds of sushi, as sushi really just means sushi rice: Japanese rice mixed with rice wine vinegar, sugar, and salt. For instance, when a slice of fish (usually raw but some cooked) or other things are placed on a small bite-sized rice, it’s called “nigiri-zushi(sushi)”. When fish or other things are mixed in sushi rice like this dish here, it’s called “chirashi-zushi(sushi)”. <\/p>\n

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Smoked Salmon Chirashi Sushi Brunch January 3, 2009 A few leftover dishes from our new year lunch box were put together to make a tasty chirachi sushi. Smoked salmon and pickled radish and some additional chopped fresh dill were mixed into sushi rice (Japanese rice with vinegar, sugar, and salt), and served with a sprinkle […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-10174","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10174"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10174\/revisions"}],"predecessor-version":[{"id":10235,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10174\/revisions\/10235"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}