Ingredients
1 Loquat
1 packet Chirashi-zushi mix
1 dash Lemon or Yuzu vinegar
1 dash Thyme (or shredded nori)
Method
Sources
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Large cypress tub — season sushi rice for parties and large batches
Cypress wood tub — season sushi rice, absorbs excess moisture
Premium sushi kit — bamboo mat, rice paddle, knife, chopsticks, guide
Sushi technique — rice preparation, fish selection, knife skills
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large cypress tub — season sushi rice for parties and large batches
Cypress wood tub — season sushi rice, absorbs excess moisture
Premium sushi kit — bamboo mat, rice paddle, knife, chopsticks, guide
Sushi technique — rice preparation, fish selection, knife skills
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Prepare the instant chirashi-zushi mix. Use lemon, etc., to add an acidic flavor. (It's also okay to add some salty flavor.) Wash the loquat well and cut in half. Since you want the halves to be stable, level off the bottoms. Use a spoon to scoop out the seeds. Peel the skin and dip into salted water. Stuff to the brim with the chirashi-zushi from Step 1, arrange on a dish, top with your choice of toppings, and it's done. These ones are cut for dessert. You could also use them as toppings for chirashi-zushi on a large plate.