Chirashi sushi (also spelled chirashizushi) is a colorful Japanese dish typically served during celebrations. It's a type of sushi that consists of vinegared rice, topped with a variety of fresh and cooked ingredients. Compared to rolled sushi, the dish is easier to prepare because you only have to scatter the ingredients on top of sushi rice. In fact, this is where the dish gets its name from. the Japanese word ""chirasu"" means ""to scatter."" In Japan, many parents prepare chirashi sushi with their children, especially during the Hina Matsuri—a festival that celebrates young girls in the family. The festival takes place in March, during which people pray for their children's health and happiness.
2 rice cup (2 go) or 300g
Water (for rice)
Dried shiitake mushroom
Boiled bamboo shoots
Roasted white sesame seeds
･･･ 352 Calories
･･･ 1003 mg
･･･ 2.7 g
･･･ 14 g
･･･ 68 g
･･･ 2.6 g
･･･ 96 mg
Wash the rice and place it in a colander. Leave it there for around 30 minutes to drain excess water.
Place the washed rice in a rice cooker. Add water and kelp and let it rest for 30 minutes before cooking.
Once the rice is cooked, transfer it to a wide, shallow container. Traditionally, a hangiri—a flat-bottomed wooden container—is used, but you can use whatever is available to you. Combine ingredients A well before mixing it with the rice. Use a paper fan to cool the rice while you mix.
Rehydrate the shiitake mushrooms by soaking them in lukewarm water. Cut off the stems and slice them into thin slices. Cut the boiled bamboo shoots and carrots into 2cm thick slices.
Combine ingredients B in a pot. Add the vegetables from step 4 and simmer until the liquid reduces to 1/4 of the original amount. Combine with sushi rice and mix thoroughly.
In a separate pot, boil water with sake and a pinch of salt. Add the peeled shrimp to boil.
Remove the strings from the snap peas and boil in a lot of water. Rinse in cold water then cut into long strips.
Beat the egg and add sugar and salt. Strain it with a colander to get rid of chunks.
Heat vegetable oil in a frying pan and add the beaten egg from Step 8. Spread the egg quickly as it hits the pan so that you can make a thin crepe. Let it cool.
Fold and roll the egg crepe before slicing it thinly to make kinshi tamago.
To serve, transfer the sushi rice onto a bowl or plate and top with shrimp, snap peas, kinshi tamago, and roasted white sesame seeds.