Japanese Chirashi Sushi (Scattered Sushi)

Celebrate special occasions with this vibrant chirashi sushi. A colorful, scattered bowl of seasoned sushi rice topped with fresh sashimi and delicate garnishes.

Ingredients

• 300g sushi rice
• 80ml rice vinegar
• 45g sugar
• 6g salt
• 5 eggs
• several dried shiitake mushrooms
• 1 carrot
• 1 lotus root
• 45ml mirin
• 45ml soy sauce
• 2 tbsp sugar
• 10ml Japanese soup base
• as needed shrimp
• as needed cucumber
• as needed assorted sashimi
• as needed fish roe

Instructions

1. 1Soak dried shiitake mushrooms

   

   Place the dried shiitake mushrooms into a bowl and cover with water to rehydrate them. It is important to save the soaking liquid to use later in the cooking process.

   Tip: Do not discard the mushroom soaking water, as it is packed with flavor and will be used to simmer the vegetables.
2. 2Slice the carrots

   

   Take fresh carrots and carefully slice them into uniform, thin strips on a cutting board to prepare them for the sushi filling.

   Tip: Cutting the carrots into thin, consistent strips ensures they cook evenly and integrate well into the sushi rice.
3. 3Slice the rehydrated mushrooms

   

   Remove the rehydrated shiitake mushrooms from the soaking water and slice them thinly on a cutting board.

   Tip: Ensure the mushrooms are fully softened before slicing for the best texture in the final dish.
4. 4Parboil the lotus root

   

   Place the lotus root slices into a pot filled with water and a splash of vinegar. Boil for 10 minutes to soften and maintain the color, then remove and let cool.

   Tip: Adding vinegar to the boiling water helps prevent the lotus root from darkening.
5. 5Shape the lotus root

   

   After the lotus root has cooled, halve the slices and use a knife to trim the edges into a decorative shape.

   Tip: Shaping the lotus root adds a beautiful, professional touch to the final chirashi sushi presentation.
6. 6Simmer the vegetables

   

   Combine the prepared carrots, sliced shiitake mushrooms, and half of the lotus root in a pot. Add the mushroom soaking water, water, mirin, soy sauce, sugar, and Japanese soup base. Bring to a boil, then simmer on low heat for 10 minutes.

   Tip: Simmering the vegetables in the flavorful broth ensures they are seasoned throughout before being folded into the rice.
7. 7Simmer the vegetables

   

   Add the prepared carrots, shiitake mushrooms, and half of the lotus root into a pot. Pour in 150ml of the shiitake soaking water, 250ml of water, 45ml of mirin, 45ml of soy sauce, 2 tablespoons of sugar, and 10ml of Japanese soup base. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes before letting it cool.

   Tip: Keep the mushroom soaking liquid as it adds significant depth and umami to the broth.
8. 8Boil the skewered shrimp

   

   After removing the heads and deveining the shrimp, skewer them lengthwise to ensure they remain straight while cooking. Boil the skewered shrimp in water until they turn a bright red, then remove them from the pot and let them cool before halving them.

   Tip: Skewering the shrimp is a simple technique to maintain their shape for a professional presentation in the sushi bowl.
9. 9Prepare the cooked shrimp

   

   Once the boiled shrimp have cooled, carefully remove the skewers. Use a sharp knife to halve each shrimp lengthwise, creating clean pieces ready for assembly on the sushi.

   Tip: Using a sharp knife and gentle pressure helps prevent the cooked shrimp from tearing.
10. 10Whisk the eggs

    

    Crack five eggs into a mixing bowl. Use a whisk or chopsticks to thoroughly beat the eggs until the yolks and whites are fully combined and no streaks remain.

    Tip: Whisking thoroughly ensures the egg sheets will have a uniform color and texture when fried.
11. 11Fry the egg sheets

    

    Pour the whisked egg mixture into a preheated non-stick pan over medium-low heat. Spread the mixture into a thin, even layer to cook, ensuring it forms a delicate sheet suitable for slicing into thin strips later.

    Tip: Keep the heat low to prevent the eggs from browning or becoming too rubbery.
12. 12Slice the egg sheets

    

    Allow the cooked egg sheets to cool completely. Once cooled, carefully roll the sheets up and use a sharp knife to slice them into thin, consistent strips to be used as a garnish for the chirashi sushi.

    Tip: Cooling the sheets completely before rolling and cutting prevents them from sticking or breaking.
13. 13Prepare sushi vinegar

    

    In a bowl, combine 80ml rice vinegar, 45g sugar, and 6g salt. Whisk the mixture until the sugar and salt are completely dissolved to create the seasoning for the sushi rice.

    Tip: Ensure the mixture is fully dissolved so the seasoning distributes evenly throughout the rice.
14. 14Season the sushi rice

    

    Pour the prepared sushi vinegar over 300g of freshly cooked rice. Mix the rice quickly while using a fan to help it cool down, which gives the rice a nice sheen.

    Tip: Fan the rice while mixing to help it cool faster, which ensures the texture remains perfect for sushi.
15. 15Combine vegetables with rice

    

    Take the cooked carrots, shiitake mushrooms, and lotus root from the pot and squeeze out any excess liquid. Add these prepared vegetables to the seasoned sushi rice and fold them in until well combined.

    Tip: Squeezing the liquid out is crucial so the rice doesnt become too moist.

Storage & Serving

Burn It Off

Frequently Asked Questions