Crab and egg chirashi sushi is a Japanese dish of mixed or "scattered" sushi rice garnished with crab meat, scrambled egg pieces, and kaiware daikon sprouts.
There are many different variations of chirashi sushi, but you'll find this combination of crab, egg, and sprouts to be an irresistible combination. What you'l love most about this recipe, however, is how quickly and easily you can make a delicious plate of chirashi sushi!
- 2 servings of steamed rice
- Sushinoko brand sushi powder rice vinegar to taste (or make homemade sushi vinegar recipe available here. Plain sushi rice may also be substituted with instant gomoku (five ingredients or vegetable) sushi seasoning.)
- 1 egg
- a pinch of saltolive oil
- 6 to 8 ounces canned king crab or snow crab (substitute with any fresh or frozen crab meat)
- 1/2 package of kaiware daikon sprouts
- The recipe (and cooking time) assumes steamed rice is cooked and available. If not, please steam rice according to your rice cooker's instructions, or make stovetop steamed rice.
- Mix Sushinoko brand powder sushi rice vinegar with warm rice, using the edge of the rice paddle in slashing motions. It helps to prevent the rice from getting smashed. Or, use this homemade sushi rice vinegar recipe. Set aside rice to cool to room temperature.
- Heat a small skillet over medium heat. In a small bowl, mix egg. Pour olive oil into the hot skillet, lower heat to medium-low, add mixed egg and scramble using chopsticks by constantly stirring the egg and breaking it up into small bits. Continue cooking the egg until all of the tiny bits of egg are cooked through. Remove from heat and set aside.
- Drain liquid from the crab meat using a strainer.
- Using individual serving plates, plate sushi rice.
- Top the sushi rice with crab meat and bits of egg.
- Wash the kaiware daikon sprouts and cut off the bottom roots and discard. Chop the sprouts in half and mix. Garnish the chirashi sushi with crab and egg with kaiware daikon sprouts.
- Serve immediately.
For this recipe, I recommend king crab, snow crab, or Dungeness crab.
Fresh crab can be expensive and takes more time to cook and remove crab meat. For a shortcut, try fresh pre-cooked crab meat available in the fish department of quality Japanese grocery stores or other Asian markets or specialty grocery stores. Fresh pre-cooked crab meat may also be available in the freezer section of your local market.
For this recipe, and the featured chirashi photo, a Japanese brand of canned king crab, was used. You'll find that even canned crab meat can be pricey, so simply find whatever type of crab meat best meets your budget.
Imitation crab, also known as "kani kama," or "kanizenmai" is a fish cake made from "surimi" or different types of fish, to mimic crab meat. While I don't recommend using imitation crab for this recipe if it is available and meets your budget needs it may be used as a cost effective substitution for crab meat.
However, I highly recommend finding a less expensive canned crab meat over imitation crab, if possible. The texture and flavor of imitation crab are simply quite different than even the most affordable real canned crab meat.