Chirashizushi (Scattered Sushi)

This is another way to enjoy sushi! Chirashizushi means "scattered sushi", it is eaten usually on Hinamatsuri day ("girl's day") in Japan every March, so it is also called "Hinamatsuri Chirashizushi". I would say that it is easier to make than rolled sushi, because we don't need the bamboo mate or special skill to roll the sushis. The cooked vegetables and the stock are mixed together with the vinegared cooked rice or just put the vegetables on the rice. Finished! Want to try?

Chirashisuzhi (Photo credit : Veronica)
Chirashisuzhi (Photo credit : Veronica)

Chirashizushi (Scattered Sushi)

Serve : 2

Ingredients :
400 gr fresh cooked jasmine rice or sushi rice
4 tbsp sushi vinegar
pinch of salt
100 gr carrots, peel and shred 
50 gr snow peas
8 dried shiitake mushrooms, soak in water until soften, remove the stem and slice thinly
50 gr aburaage (fried tofu skin)

Stock :
5 gr dashi powder
300 ml water
2 tbsp soy sauce
1 tbsp brown sugar
2 tbsp mirin (Japanese sweet rice wine)
1 tbsp sake (Japanese rice wine)

Extra :
Shredded fried egg (2 eggs + salt + pepper + 2 tbsp milk)
Nori slices

Steps :
Into a mixing bowl, add in rice, sushi vinegar and salt, mix well with a spoon. Set aside.

For the fried egg, mix eggs, salt, pepper and milk in a bowl. Prepare a small size frying pan over medium high heat, brush with a little bit of oil or butter. Pour in half of egg mixture, spread it by shaking the pan slowly, fry until it sets then flip it. Transfer into a plate to cool. Repeat for another half part of the mixture. After cooled down, slice thinly. Set aside.

For the stock, mix all ingredients in a sauce pan, then cook over medium heat until simmers. Add in carrots, mushrooms, snow peas and aburaage into the stock and continue cooking until the vegetables soften. Turn off the heat.

Add in the stock, cooked vegetables and shredded fried eggs into the rice. Mix evenly. Then divide into 2 serving bowls. Garnish with caviar and nori slices.

Recipe by Veronica

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