Chirashizushi (Scattered Sushi)
A colorful chirashizushi (scattered sushi) made with sushi rice mixed with simmered vegetables, egg ribbons, pickled radish, and seafood. Perfect for Hinamatsuri and festive gatherings.
Ingredients
For the Sushi Rice
- 1½ cups Japanese short-grain rice (300g)
- ¼ cup rice vinegar
- 2 tablespoons coconut sugar or granulated sugar
- 1 teaspoon sea salt
For the Simmered Vegetable Mix
- 2 dried or fresh shiitake mushrooms sliced, soak dried shiitake mushrooms overnight before use.
- 1 small carrot julienned
- 1 section lotus root (about 170 g) peeled, quartered, and thinly sliced
- 2 small squares aburaage (fried tofu pouch) thinly sliced
- 2 tablespoons sake
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon maple syrup
For the Kinshi Tamago (Thin Egg Crepes)
- 4 large eggs
- 4 teaspoons sugar
- Pinch sea salt
- 2 teaspoons katakuriko potato starch
- Extra virgin olive oil for cooking
For Toppings
- ½ nori sheet cut into thin strips
- 16 Frozen sushi ebi thawed
- 12 snow peas lightly blanched and cut diagonally in half
- Quick pickled watermelon radish optional
- Ikura salmon roe and caviar for extra festivity, optional
Instructions
Cook the Rice
- Cook the rice in a rice cooker or pot according to the package instructions.
Prepare the Simmered Vegetable Mix-in
- While rice is cooking, prepare the vegetable mix-in. In a pan, add 2 tablespoons of water and sake. Spread each layer of shiitake mushrooms, carrots, lotus root, and aburaage. Cover and cook over medium-low heat until vegetables are tender.
- Uncover and stir in soy sauce, mirin, and maple syrup. Cook until the most liquid has absorbed.
Assemble Sushi Rice
- In a small bowl, whisk together rice vinegar, sugar, and salt.
- While the rice is still hot, gently mix in the vinegar mixture with a rice paddle.
- Add the simmered vegetables to the sushi rice and gently fold in.
- Let cool while preparing the other ingredients.
Make the Kinshi Tamago
- In a small bowl, whisk together egg, sugar, and salt until completely smooth. If you want to make it extra silky, strain the mixture through a fine mesh sieve.
- In a small bowl, mix katakuriko and 4 teaspoons of water. Then add it to the egg mixture and whisk until fully combined.
- Heat a nonstick pan over medium-low heat and grease it well with oil. Remove the pan from the heat and place it on a damp cloth for a few seconds to cool slightly.
- Return the pan to the heat. Add ¼ of the egg mixture and tilt the pan quickly to spread it into an even, thin layer.
- After about 30 seconds, the edges start to lift up, and the surface looks dry. Gently flip using tongs or chopsticks and cook the other side until cooked through. Remove from the heat and let cool. Repeat with the remaining egg mixture.
- Gently roll the egg crepe and slice into very thin ribbons.
Assembly
- Spread the seasoned sushi rice into a serving bowl.
- Spread a layer of nori sheet and arrange a layer of kinshi tamago on top.
- Arrange sushi ebi, snow peas, quick pickled watermelon radish, and ikura/caviar.
Notes
Please note that the nutritional information provided is just an estimate, and accuracy is not guaranteed. The nutritional information doesn't include optional ingredients.
Nutrition
Serving: 1servingCalories: 558kcalCarbohydrates: 90gProtein: 24gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 250mgSodium: 1026mgPotassium: 578mgFiber: 6gSugar: 15gVitamin A: 2485IUVitamin C: 28mgCalcium: 117mgIron: 4mg
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