Recipes - Japanese

Chirashizushi (Scattered Sushi)
Chirashizushi scattered sushi


Chirashizushi is known as ‘scattered’ sushi and is served with a variety colourful toppings and raw seafood on a bed of seasoned rice. Often cooked for special occasions such as birthdays or festivals, this dish is aesthetically pleasing, and the variety of textures and flavours will surely tempt your palate. Other favourite toppings include boiled shrimp, squid, and sea urchin.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese









Ingredients:

2¼ cups short-grain rice (season with ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt)
8 dried shiitake mushrooms (soaked in 2 cups of warm water - keep the water for cooking)
3 eggs and ½ tbsp sugar
1 cucumber (julienned)
220g sashimi (sushi-grade tuna/salmon slices, marinated in 2 tbsp of soy sauce)
50g crab sticks (shredded)
3 tbsp ikura (salmon roe)
2 tbsp white sesame seeds
1 tbsp soy sauce
1 tbsp sugar
1 tsp mirin




Steps:
  1. Cook sushi rice according to instructions on rice packaging. Add ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt to the cooked rice. Using a wooden spatula, fold the seasoning into the rice.
  2. Gently squeeze shiitake mushrooms to drain water, remove stems and slice thinly. In a medium pan, heat 160ml water used for soaking the mushrooms. Then add shiitake, soy sauce, sugar, and mirin. Simmer on low heat until the liquid is almost dried up. Set aside.
  3. In a bowl, beat eggs and add ½ tbsp sugar. Continue mixing until sugar dissolves. In a medium skillet, evenly oil the surface and heat over medium heat. Pour a scoop of egg mixture into the skillet to make a thin crepe-like omelette. Repeat until egg mixture is used up. To slice, roll up the omelettes and slice into thin strips.
  4. Serve sushi rice on a large plate or individual bowls. Scatter simmered shiitake, shredded crab sticks, sliced omelette, and cucumber over rice. Top with sashimi slices, ikura and sesame seeds. Serve with pickled ginger on the side.

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Chirashizushi (Scattered Sushi)

Chirashizushi (Scattered Sushi)

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Chirashizushi is known as ‘scattered’ sushi and is served with a variety colourful toppings and raw seafood on a bed of seasoned rice. Often cooked for special occasions such as birthdays or festivals, this dish is aesthetically pleasing, and the variety of textures and flavours will surely tempt your palate. Other favourite toppings include boiled shrimp, squid, and sea urchin.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Main
Cook Method: Pan-Fry
Cuisine: Japanese
Ingredients

2¼ cups short-grain rice (season with ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt)
8 dried shiitake mushrooms (soaked in 2 cups of warm water - keep the water for cooking)
3 eggs and ½ tbsp sugar
1 cucumber (julienned)
220g sashimi (sushi-grade tuna/salmon slices, marinated in 2 tbsp of soy sauce)
50g crab sticks (shredded)
3 tbsp ikura (salmon roe)
2 tbsp white sesame seeds
1 tbsp soy sauce
1 tbsp sugar
1 tsp mirin

Instructions
  1. Cook sushi rice according to instructions on rice packaging. Add ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt to the cooked rice. Using a wooden spatula, fold the seasoning into the rice.
  2. Gently squeeze shiitake mushrooms to drain water, remove stems and slice thinly. In a medium pan, heat 160ml water used for soaking the mushrooms. Then add shiitake, soy sauce, sugar, and mirin. Simmer on low heat until the liquid is almost dried up. Set aside.
  3. In a bowl, beat eggs and add ½ tbsp sugar. Continue mixing until sugar dissolves. In a medium skillet, evenly oil the surface and heat over medium heat. Pour a scoop of egg mixture into the skillet to make a thin crepe-like omelette. Repeat until egg mixture is used up. To slice, roll up the omelettes and slice into thin strips.
  4. Serve sushi rice on a large plate or individual bowls. Scatter simmered shiitake, shredded crab sticks, sliced omelette, and cucumber over rice. Top with sashimi slices, ikura and sesame seeds. Serve with pickled ginger on the side.

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