Japanese Chirashizushi
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The Spruce / Cara Cormack
Nutrition Facts (per serving) | |
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249 | Calories |
3g | Fat |
35g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings: 4 to 6 | |
Amount per serving | |
Calories | 249 |
% Daily Value* | |
Total Fat 3g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 113mg | 38% |
Sodium 758mg | 33% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 1g | 4% |
Total Sugars 10g | |
Protein 18g | |
Vitamin C 1mg | 5% |
Calcium 36mg | 3% |
Iron 1mg | 8% |
Potassium 428mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This recipe for Japanese chirashizushi, known as scattered sushi, is served on plates or in bowls with colorful toppings.
It's often cooked for celebrating special occasions, such as festivals, birthdays, and so on. Don't be limited by the toppings suggested here. Use your imagination to create a dish that suits your palate.
Ingredients
For the Rice:
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2 1/4 cups Japanese rice
For the Sushi Vinegar:
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1/4 cup rice vinegar
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2 tablespoons sugar
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1 teaspoon kosher salt
For the Toppings:
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8 dried shiitake mushrooms, rehydrated in 2 cups of warm water
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1 tablespoon soy sauce
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1 tablespoon granulated sugar
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1 teaspoon mirin
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3 large eggs
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1 1/2 teaspoons sugar
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1 cucumber, julienned
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2 ounces imitation crab, shredded
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1/2 pound sashimi/sushi-grade tuna
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2 tablespoons soy sauce
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Wasabi, optional, for marinating with the soy sauce and tuna
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2 teaspoons sesame seeds, for garnish
Steps to Make It
Make the Rice
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Gather the ingredients.
The Spruce / Cara Cormack
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Put rice in a large bowl and rinse with cold water. Repeat rinsing until the runs clear. Drain rice in a colander and set aside for 30 minutes.
The Spruce / Cara Cormack
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Place rice in a rice cooker and add about 2 1/3 cups of water. Let the rice soak in the water for at least 30 minutes. Start cooker.
The Spruce / Cara Cormack
Make the Sushi Vinegar
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Gather the ingredients.
The Spruce / Cara Cormack
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In a small saucepan, mix rice vinegar, sugar, and salt. Put pan on low heat and heat until sugar dissolves. Cool vinegar mixture.
The Spruce / Cara Cormack
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Spread hot steamed rice onto a large plate or a large bowl. Sprinkle vinegar mixture over the rice and quickly mix into the rice using a shamoji (rice spatula).
The Spruce / Cara Cormack
Prepare the Toppings and Omelets
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Gather the ingredients.
The Spruce / Cara Cormack
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Remove stems from shiitake and slice thinly. Heat 2/3 cup of reserved water used for rehydrating shiitake in a medium pan.
The Spruce / Cara Cormack
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Add shiitake, soy sauce, 1 tablespoon sugar, and mirin. Simmer shiitake on low heat until liquid is almost gone. Set aside.
The Spruce / Cara Cormack
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Make omelets by beating eggs in a bowl with 1 1/2 teaspoons sugar. Oil a medium skillet , our a scoop of egg mixture, and make a thin omelet like a crepe. Continue until mixture is gone.
The Spruce / Cara Cormack
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Cut omelet into thin strips.
The Spruce / Cara Cormack
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Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crabmeat, and omelet strips over rice. Marinate the tuna in soy sauce and a little optional wasabi, and place tuna sashimi on top. Garnish with sesame seeds.
The Spruce / Cara Cormack