1.0Marc Winerhttps://marcwiner.com/fi/Marc Winerhttps://marcwiner.com/fi/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="IoBzp63RBe"><a href="https://marcwiner.com/fi/chirashi-sushi/">Chirashi sushi</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/fi/chirashi-sushi/embed/#?secret=IoBzp63RBe" width="600" height="338" title="”Chirashi sushi” — Marc Winer" data-secret="IoBzp63RBe" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete-750x563.jpg600450Kiiltävän, hienovaraisesti kombulla maustetun sharin päälle asetellaan kinshi tamago -suikaleita, ikuraa, katkarapuja, sokeriherneitä, noria, siitakkeita ja ankeriasta.https://marcwiner.com/fi/chirashi-sushi/fiChirashi sushijapanilainenPääruoka90701606600 g riisiä720 g vettä2 rkl sakea1 pala kombua (postikortin kokoinen)6 rkl riisiviinietikkaa5 rkl sokeria1 rkl suolaa30 g siitakesieniä (kuivattuja)2 rkl miriniä4 rkl sokeria2 rkl tummaa soijakastiketta2 kpl kōya dōfua (pakastekuivattua tofua)200 ml dashia2 rkl sokeria2 rkl miriniä1 rkl usukuchi-soijakastiketta (vaaleaa)30 g kanpyōta (kuivattuja pullokurpitsasuikaleita)150 ml dashia1 rkl sokeria1 rkl miriniä0.5 rkl vaaleaa soijakastiketta10 katkarapua1 rkl riisiviinietikkaa0.5 rkl sokeria1 rkl dashiatonnikalaa (hieman, sashimina)tursasta (hieman, sashimina)lootuksenjuurta (hieman, etikkasäilöttynä)nuorta inkivääriä (hieman, makeassa etikassa marinoituna)ito noria (hieman, ohuiksi suikaleiksi leikattua norilevää)8 kananmunaasuolaa (tarpeen mukaan)17https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400