Chirashizushi in a cup カップ寿司
Chirashizushi is also called scattered sushi in English. Serving super easy to make chirashizushi in cups is very popular in Japan.
- Prep time
- 30 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked rice
- 2 tbs rice vinegar
- 1 tbs sugar
- 1/2 tsp salt
- * Atsuyakitamago diced to small (or 2 boiled eggs)
- 1/2 tomato diced to small
- 1/4 cup edamame
- 1 tbs sakura denbu (home made recipe in Sushi Cake post)
- 1/2 tbs finely chopped green shallots to garnish
Instructions
- 1
Cook rice according to your rice cooker. I usually add a small peace of Konbu for stock.
- 2
Mix the rice vinegar, Natvia (sugar), and salt together in a small bowl and mix well to make the sushi vinegar.
- 3
Once the rice is cooked, pour the sushi vinegar over the rice while it is still hot and mix well.
- 4
Put the rice aside to cool down.
- 5
Dice all topping ingredients into small pieces (5mm x 5 mm).
- 6
Put a cup of cooked and cooled down rice into a cup.
- 7
Place all the finely diced ingredients on top of the rice.
- 8
Garnish with thinly cut, small seaweed strips and Shiso leaves (if you have them)