Chirashi Sushi
Chirashi sushi (ちらし寿司), or chirashi bowl, is a popular and well loved sushi alternative made with seasoned sushi rice garnished with a variety of toppings like sashimi, other seafood, fish roe, Japanese rolled egg omelette, and shiso leaves. This is why it's referred to as "scattered sushi". Now you can easily make this at home and enjoy it with some miso soup!
- Prep time
- 5 min
- Cook time
- 59 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups sushi rice (medium or short grain (the measurement is made using the cup that comes with the rice cooker))
- 1 piece kombu (rinsed (optional)*see notes)
- ¼ cup rice vinegar
- 1½ tablespoons granulated sugar
- 1 teaspoon salt
- ⅓ pound sushi grade salmon
- ⅓ pound sushi grade tuna
- 6 pieces sweet shrimp (or regular shrimp (both peeled and deveined))
- 6 slices tamagoyaki ((Japanese rolled egg omelette) homemade or store-bought)
- 2 ounces ikura ((fish roe, specifically salmon roe))
- 4 leaves shiso (rinsed and dried if needed (Japanese perilla leaves))
- Soy sauce (low sodium or regular)
- Wasabi
- Pickled red ginger
Instructions
- 1
Cook the sushi rice:Wash and rinse the sushi rice with water a few times until the water runs mostly clear.
- 2
Place the washed rice into the rice cooker pot and add an appropriate amount of water. For this recipe (2 cups of uncooked sushi rice), add water up to the second line for sushi rice measurement. Shake the pot to flatten the rice.
- 3
Optional: If you want to add more fragrance to your sushi rice, place a small piece of the rinsed kombu (which is a kelp) on top of the rice.
- 4
Wipe to side of the pot to dry any water and clean off any debris. Place the rice cooker pot into the Zojirushi rice cooker and close the lid. Select the "Sushi Rice" optional and press "Start".
- 5
Season the sushi rice:While the rice is cooking, make the seasoned vinegar by combining the rice vinegar, sugar, and salt. Mix until the sugar and salt are dissolved. If you want, you can warm up the vinegar by briefly microwaving it for about 10 to 20 seconds to help dissolve the salt and sugar faster. Set aside until needed.
- 6
Once the rice is cooked, immediately open the rice cooker and fluffy the rice with the rice paddle. Discard the kombu if used.
- 7
Transfer the cooked sushi rice into a heatproof mixing bowl. While the rice is hot, drizzle in the prepared seasoned rice vinegar. Immediately fluff and mix the rice until the vinegar is absorbed and the rice is sticky again.
- 8
At this point, if the rice is still hot, fluff and fan the rice to help it cool down faster. Once it's mostly cooled, set it aside to cool completely while you prepare the rest of the chirashi sushi bowl.
- 9
Prepare the chirashi sushi ingredients:For the sashimi fish (salmon and tuna), cut them into ¼ to ½ inch slices against the grain.
- 10
For the sweet shrimps or regular shrimps, add them to a pot of boiling water and cook until they are pinkish orange, about 1 to 2 minutes depending on the size of the shrimps. Immediately transfer the shrimps into a bowl of ice water to cool them down and stop the cooking.Once cooled, dry the shrimps on clean paper towels. Then butterfly cut them on the belly-side, but don't cut all the way through.
- 11
Assembly:Equally divide the cooled seasoned sushi rice into bowls, and top with the prepared chirashi sushi ingredients (salmon, tuna, shrimps, tamagoyaki, shiso leaves, and ikura).
- 12
Serve:Enjoy the chirashi immediately. You dip the fish and shrimps in some soy sauce with or without wasabi and enjoy a bit of pickled red ginger to freshen each bite.