Chirashi Sushi Bowl (Chirashizushi)

Chirashi Sushi Toppings And Garnishes

• Cooked and shelled edamame beans, wakame or nori seaweed, thinly sliced, shredded or julienne carrot and daikon (Japanese radish), thinly sliced sushi grade raw seafood or bits of cooked seafood
• Seasoned mushrooms, cucumber and omelet (recipes below)
• Garnishes: Wasabi, pickled ginger, shiso leaves or microgreens, sliced scallions, sesame seeds, tobiko, lotus root, edible flowers such as shiso or thyme flowers (the Japanese love a beautiful dish!)

Seasoned Sushi Rice

• 1.5 c Short grain white or brown rice, cooked according to package.
• 3 tablespoon rice vinegar
• 2 tablespoon sugar
• ½ teaspoon salt

Cucumber Salad

• 1 c Cucumbers, sliced very thin in rounds
• ¼ c rice vinegar
• 1 teaspoon sugar

Sweet Seasoned Shiitake Mushrooms

• 1 c Shiitake Mushroom, sliced ¼"
• 2 tablespoon Mirin (sweet Japanese cooking wine) or 1 teaspoon sugar and 1 tablespoon water
• 1 tablespoon soy sauce
• 1 teaspoon vegetable oil

Japanese Omelet

• 2 eggs
• 1 teaspoon sugar
• pinch salt

Chirashi Sushi Dressing

• 2 tablespoon Mirin or 2 teaspoon each sugar and water
• 2 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon Green Tea or water