Vegetarian Chirashi Sushi
Who needs fish when vegetables taste so good! This vegetarian chirashi sushi (chirashizushi in Japanese) is so simple and delicious, you'll want to make it every day!
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 smalls carrot (julienned (sliced into thin sticks))
- 1 thumb size ginger (peeled and julienned)
- 2 tablespoons vegetable oil
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1 cup shiitake mushrooms (chopped bite size)
- 2 teaspoons soy sauce
- 1 teaspoon sake
- 1/2 teaspoon granulated sugar
- 1 plum tomato (sliced bite size)
- 1 tablespoon white or awase miso paste
- 1 tablespoon extra virgin olive oil
- 1/2 cup baby spinach (finely chopped)
- 2 stalks scallions (finely sliced on the bias)
- 3 tablespoons rice vinegar
- 3 cups Japanese rice (cooked)
- shredded nori (optional)
Instructions
- 1
In a small pan over high heat, add 1 tablespoon vegetable oil, ginger and carrots, and fry for 3 minutes until ingredients have softened. Turn the heat off and add 1/2 teaspoon sesame oil, sesame seeds and a little salt. Stir, transfer to a plate and set aside.
- 2
Using the same pan over high heat, add 1 tablespoon vegetable oil and shiitake mushrooms and fry for 3 minutes. Add soy sauce, sake and sugar, and fry until all the liquid is absorbed. Transfer to a plate and set aside.
- 3
Put the tomatoes in a small bowl together with miso paste and extra virgin olive oil. Mix well until the tomatoes are coated evenly.
- 4
Heat up the Japanese rice and pour rice vinegar over it. Mix well until rice is evenly coated.
- 5
Divide rice among two bowls and top evenly with carrots, tomatoes, mushrooms, spinach, scallions and shredded nori. Serve immediately.