Tuna Chirashi with Snow Peas
Makes 4 servings
From Japanese Cookbook for Beginners
1 ½ cups short-grain rice
5 Tbsp Sushizu (sushi vinegar)
30 snow peas
2 (5 oz) cans solid tuna packed in oil, drained
1 tsp curry powder
2 tsp shoyu
salt
freshly ground black pepper
Put the cooked rice in a large, wide bowl. Slowly pour the vinegar mixture evenly over the rice and mix quickly but gently, alternately using a slicing motion and scooping then flipping the rice from bottom to top.
Once it looks like the grains have been coated in the vinegar, cool by waving a hand fan or a stiff piece of paper over the rice. Set aside to cool to room temperature. Occasionally slice, scoop, and flip the rice to allow it to cool evenly.
Meanwhile, bring a small pot of water to boil over medium-high heat. Add the snow peas and blanch for 1 min, then drain and run under cool water. Slice on the diagonal into ½-inch pieces. Set aside.
Put the tuna in a small skillet and cook over medium heat, breaking it up into small flakes with the back of a wooden spoon. Add the curry powder, shoyu, and a pinch each of salt and pepper. Mix and cook until well combined, about 3 mins.
Add the tuna to the rice. Mix gently until incorporated, then fold in the snow peas. Serve.
