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Chirashi Sushi (Scattered Sushi)

Chirashi Sushi (Scattered Sushi)

My whole family loves this chirashi sushi.

Ingredients(4 servings)

Shrimp
8 to 10
Dried shiitake mushrooms
6
A. The soaking liquid from rehydrating the shiitake mushrooms
200 ml
A. Sugar
2 tablespoons
A. Soy Sauce
1 1/2 tablespoons
Usu-age (thin deep fried tofu)
1 piece
B. Dashi stock?
200 ml
B. Sugar
1 1/2 tablespoons
B. Soy sauce
2 tablespoons
Lotus root
10 cml
C. Vinegar
80 ml
C. Dashi stock?
2 tablespoons
C. Sugar
1 tablespoon
Carrot
1/2
Snow peas
to taste
Eggs
2
White sesame seeds
2-3 tablespoons
Uncooked rice
2 1/2 rice cooker cups' worth (450 ml)
D. Vinegar
100 ml
D. Sugar
3 1/2 tablespoons
D. Salt
2/3 teaspoon

Steps

1
De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
2
When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
3
Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
4
Pour boiling water over the usu-age to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's no moisture left in the pan.
5
Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
6
Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
7
Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
8
Rinse the rice and cook as usual, using a bit less water than normal.
9
Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
10
When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
11
Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.

Story Behind this Recipe

Festive occasions call for chirashi sushi.