Chirashizushi (Scattered Sushi Bowl)
User Reviews
5
6 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
30 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Japanese
Chirashizushi (Scattered Sushi Bowl)
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Rice
- 3 dried shiitake mushroom
- 200 ml water cold
- 100 g carrot julienned or cut decoratively
- 30 g fried tofu pouch aburaage, thinly sliced
- 1 tbsp sake
- 1 tbsp sugar
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- ½ tsp sugar
- 1 tsp salt
- 660 g Japanese short-grain rice cooked
Tuna and Marinade
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 75 g tuna sashimi-grade, cubed, block
Kinshi Tamago
- 2 egg
- 2 pinches salt
- 1 tsp neutral cooking oil generic cooking oil
Other toppings
- 25 g lotus root renkon, sliced and boiled
- 100 g Shrimp boiled and deshelled
- 15 g salmon roe ikura, marinated, aka ikura
- 2 tbsp fish powder sakura denbu) optional, sweet, pink
- 10 snow peas blanched and cut diagonally
- 3 tbsp nori seaweed kizami nori, shredded, sushi, kizami nori
Instructions
Prep (soaking / marinating)
- Start by soaking 3 dried shiitake mushroom in 200 ml cold water.
- Next, make the marinade for the tuna. Take a small saucepan and add 1 tbsp sake and 1 tbsp mirin. Boil for 30 seconds to remove the alcohol, and then turn off the heat.
- Add 1 tbsp soy sauce to the pan and mix. Allow to cool for a few minutes.
- Once cool to the touch, place the cubed 75 g block of tuna into a container and pour in the sauce. Mix well, cover and marinate until serving time.
- Use this soaking/marinating time to prepare all of your topping according to ingredients list. You can also use this time to cook your rice.
Rice
- Once the mushrooms are rehydrated, remove them from the water and thinly slice. Pour the leftover water (now shiitake dashi) into a pan along with the cut shiitake and add 100 g carrot and 30 g fried tofu pouch (aburaage).
- Add 1 tbsp sake, 1 tbsp sugar, 2 tbsp mirin and 2 tbsp soy sauce. Mix well and cook over a medium heat until the liquid is gone. Mix occasionally to ensure the ingredients do not burn.
- Once the liquid is gone, remove the pan from the heat.
- In a small bowl, mix 2 tbsp rice vinegar, ½ tsp sugar and 1 tsp salt until dissolved. This is your homemade sushi vinegar.
- Pour the sushi vinegar over 660 g cooked Japanese short-grain rice (freshly cooked) and mix thoroughly.
- Empty the contents of the pan into the rice and mix gently until evenly distributed, then cover with a damp kitchen towel to prevent the rice from drying out.
Kinshi Tamago
- Crack 2 egg into a bowl with 2 pinches salt and whisk well.
- Pour the whisked egg through a sieve placed over another bowl and whisk until it passes through.
- Heat a small non-stick frying pan on a medium-low setting and add 1 tsp cooking oil. Use a paper towel to spread the oil around the pan and remove the excess. Keep the paper towel for later.
- Pour the whisked egg into the pan to create a thin layer. You will need to cook the kinshi tamago in batches to ensure it is not too thick (depending on the size of your pan).
- Cook until the egg is 80% done (slightly soft on the surface).
- Peel the egg out of the pan, transfer it to a chopping board and roll it up. Thinly slice using a sharp knife to complete the kinshi tamago. Repeat these steps until all of the egg mixture is used.
Assembly
- Transfer the rice into the serving bowl(s) and sprinkle with 3 tbsp shredded sushi nori seaweed "kizami nori".
- Place the kinshi tamago over the top.
- Arrange the rest of your ingredients (25 g lotus root, 100 g shrimp, 15 g marinated salmon roe (ikura), 2 tbsp sweet pink fish powder, 10 snow peason top.
- Serve and enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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