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Chirashizushi (Scattered Sushi Bowl)
5 from 6 votes

Chirashizushi (Scattered Sushi Bowl)

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Japanese

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)
    Cup of Yum
  1. Start by soaking 3 dried shiitake mushroom in 200 ml cold water.
  2. 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.
  3. Add 1 tbsp soy sauce to the pan and mix. Allow to cool for a few minutes.
  4. 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.
  5. 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
  1. 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).
  2. 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.
  3. Once the liquid is gone, remove the pan from the heat.
  4. In a small bowl, mix 2 tbsp rice vinegar, ½ tsp sugar and 1 tsp salt until dissolved. This is your homemade sushi vinegar.
  5. Pour the sushi vinegar over 660 g cooked Japanese short-grain rice (freshly cooked) and mix thoroughly.
  6. 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
  1. Crack 2 egg into a bowl with 2 pinches salt and whisk well.
  2. Pour the whisked egg through a sieve placed over another bowl and whisk until it passes through.
  3. 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.
  4. 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).
  5. Cook until the egg is 80% done (slightly soft on the surface).
  6. 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
  1. Transfer the rice into the serving bowl(s) and sprinkle with 3 tbsp shredded sushi nori seaweed "kizami nori".
  2. Place the kinshi tamago over the top.
  3. 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.
  4. Serve and enjoy!