Chirashi sushi
Chirashi sushi is a type of Japanese dish where seasoned sushi rice is topped with a variety of colorful ingredients such as seafood, vegetables, and omelette strips. It’s served in a bowl rather than rolled like traditional sushi, making it easier to prepare and enjoy. The name “chirashi” means “scattered,” referring to the toppings scattered over the rice.
Ingredients
Sushi Rice
- 360ml (2 cups) of rice
Sushi Vinegar
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/4 carrot (60g)
- 60g burdock root
- 10g dried shiitake mushrooms (soaked in water until soft)
[Simmering Sauce]
- 2/3 cup dashi stock
- 2 teaspoons sugar
- 2 teaspoons light soy sauce
Sweetened Vinegar Lotus Root
- 1 lotus root (thinly sliced)
[A]
- 1 tablespoon sugar
- 2 tablespoons sake
- 2 tablespoons vinegar
- A pinch of coarse salt [Sweet Rolled Omelette]
- 1 egg
[B]
- 1 teaspoon sake
- A pinch of coarse salt
- 2 slices of grilled eel (140g)
- 10 snow peas
- Vinegar
- Sugar
- 1 teaspoon soy sauce
- A little salad oil
- A little sake
- A pinch of salt
Instructions
１ Prepare a vinegar water solution (2 cups of water mixed with 2 teaspoons of vinegar) and a vinegar-dampened cloth for wiping utensils and hands to prevent rice sticking.
２ Rinse the rice well and drain for 30-60 minutes.
３ Cut the carrot into thin strips. Wash and scrape the burdock root, then cut it into thin strips. Briefly soak the rehydrated shiitake mushrooms in water and thinly slice.
４ In a pot, combine the simmering sauce and carrot, cover, and simmer over low heat for 7-8 minutes until tender. Remove the carrot from the pot.
５ In the same pot, add the burdock root, sugar, and soy sauce. Cover and simmer over low heat for about 13 minutes until tender. Remove the burdock root from the pot.
６ Using the remaining simmering sauce, add sugar and sliced shiitake mushrooms. Cover and simmer over low heat for 5-6 minutes until the sauce is absorbed.
７ Prepare the sweetened vinegar lotus root. Peel and thinly slice the lotus root into flower shapes, then soak in vinegar water and drain. In a saucepan, bring A to a boil, add the drained lotus root, and simmer until translucent. Spread out on a plate to cool.
８ Make the sweet rolled omelette by beating the egg in a bowl and adding B. Heat a little salad oil in a frying pan, pour in half of the mixture, cook until the surface sets, then flip and briefly cook the other side. Repeat with the remaining mixture, then roll up each omelette and slice thinly.
９ Cut the grilled eel in half vertically and then into 2cm-wide strips. Warm with a little sake in a frying pan.
１０ Trim the snow peas, remove the strings, sprinkle with a pinch of salt, blanch quickly in boiling water, then drain and cool.
１１ Prepare the sushi rice. In a pot, combine the rice, 360ml water, and 1 tablespoon sake, bring to a boil, then simmer for 10 minutes with the lid on. Remove from heat and let it steam for 8 minutes.
１２ As soon as the rice is cooked, combine the sushi vinegar ingredients in a pot and heat.
１３ Mix the cooked rice with the sushi vinegar using a cutting motion, cover, and let sit for 1 minute.
１４ Spread the sushi rice in a large bowl, flip it with a damp cloth, and fan while it cools to body temperature.
１５ Evenly distribute the cooked vegetables and eel over the sushi rice, mix gently, and transfer to serving dishes. Garnish with snow peas, sweet rolled omelette, and sweetened vinegar lotus root.
