Chirashi Sushi
Ingredients
Sushi Rice
-
2
cups
Japanese short grain rice
-
1.8
cups
water
-
1
5cm strip
Kombu Kelp
-
4
tbsp
vinegar
-
2
tbsp
sugar
-
2
tsp
sea salt
Mixing-in Ingredients
-
4
dried shiitake mushrooms
-
½
carrot
cut into matchstick
-
¼
kanpyo
-
⅔
cup
Shiitake dashi
-
2
tbsp
sugar
-
2
tbsp
mirin
-
2
tsp
soy sauce
-
¼
tsp
salt
Topping Ingredients
-
3
large
eggs
-
2
tsp
sugar
-
½
tsp
salt
-
2
tbsp
water
-
1
tsp
cooking oil
-
4
snow peas
-
¼
cup
renkon, sliced thinly
-
2
tbsp
Sakura denbu (pink cod flake)
-
2
myoga flower buds
-
2-3
Green Shiso leaves
-
1
tbsp
white sesame seeds
Instructions
- Cook the sushi rice according to the rice cooker instructions, adding a strip of kombu kelp.
- Prepare the sushi vinegar by heating vinegar, sugar, and salt until dissolved.
- Once the rice is cooked, mix in the sushi vinegar while fanning it to cool.
- Prepare the mixing-in ingredients by soaking shiitake mushrooms and cooking them with other seasonings until liquid evaporates.
- Make tamagoyaki by whisking eggs with sugar and salt, cooking them in layers, then cutting into cubes.
- Combine the cooked mixing-in ingredients with the sushi rice without mashing.
- Assemble the chirashi by scattering tamagoyaki cubes, snow peas, renkon, and Sakura denbu over the rice.
- Garnish with shiso leaves, myoga, and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
430
Total fat
3g
Total carbohydrates
92g
Total protein
7g
Sodium
1474mg
Cholesterol
mg
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