Chirashi sushi
Chirashi sushi, from above
Non vegJapan

Chirashi sushi

Sushi rice scattered with colourful toppings like confetti. Festival food you can make in a big bowl.

60 minTime
19 gProtein each
mildSpice
Girls' Day rice2 chapters · 1 min read

Make it your way

Grandma's waySushi rice scattered with colourful toppings.
The original
486kcalsame
19 gproteinsame
4 gfibresame
60minutessame

Gomoku chirashi, the home style chirashi sushi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Short grain rice (sushi rice)2 rice cooker cups
Waterfor cooking
Rice vinegar4 tbsp
Sugar3 tbsp
Salt1 tsp
Dried shiitake mushrooms4, soaked and sliced
Carrot½, in thin strips
Lotus stem (lotus root)a small piece, sliced thin
Soy sauce1 tbsp plus 1 tsp
Egg2, as thin omelettes in fine strips
Prawns (shrimp)8, boiled
Green peas¼ cup, or snow peas
Nori sheets1 sheet, in strips
Sesame seeds2 tsp
Pickled gingerto serve

Method

5 steps
  1. 1Cook the rice slightly firm. Mix vinegar, two thirds of the sugar and salt until dissolved.
  2. 2Fold the vinegar into hot rice with a cutting motion while fanning it.
  3. 3Simmer shiitake, carrot and lotus slices with soy, the rest of the sugar and a little water until glazed. Fold half into the rice.
  4. 4Make thin omelettes and cut into fine golden threads.
  5. 5Spread the rice in a large bowl and scatter egg threads, prawns, peas, vegetables, nori and sesame on top.
Serve it like this

Spread in a wide bowl or wooden sushi tub and serve at the table with pickled ginger, clear soup and green tea.

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Make it a meal

What goes with Chirashi sushi: a bread or rice, a side, something to drink and something sweet.

With a main Ozoni40 min
With a main Sanshoku soboro bento25 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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