Recipe: Tasty Quick and Easy Authentic Chirashi Sushi

Quick and Easy Authentic Chirashi Sushi. Each region in Japan serves a slightly different version of Chirashi Sushi with various ingredients and toppings. For example, in the Osaka area where my mom was originally from, Chirashi Sushi is called Barazushi (ばら寿司) or Gomoku Sushi (五目寿司). We would serve the sushi rice topped with unagi and cooked or uncooked vegetables.

She puts chicken in the sushi rice, but I used shrimp as a topping so I omitted the chicken. Sushi vinegar is ready to use, so it's really convenient! You just need to simmer the ingredients. You can cook Quick and Easy Authentic Chirashi Sushi using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Quick and Easy Authentic Chirashi Sushi

1. Prepare 720 ml of Uncooked white rice.
2. Prepare 5 of cm Kombu.
3. Prepare 120 ml of Sushi vinegar (store-bought).
4. You need of Added ingredients:.
5. You need 1 of Carrot.
6. It's 1/2 of section Lotus root.
7. You need 8 of Dried shiitake mushrooms.
8. Prepare 2 1/2 tbsp of ●Soy sauce.
9. Prepare 3 tbsp of ●Sugar.
10. Prepare 1 pinch of ●Salt.
11. You need 1 of enough to cover the ingredients ●Soaking liquid from reconstituting the dried shiitake mushrooms + water.
12. You need of Toppings:.
13. You need 4 of Eggs.
14. Prepare 1 dash of Salt.
15. It's 1 of Snow peas.
16. You need 1 of Boiled shrimp (I used frozen shrimp).
17. It's 1 of Daikon radish sprouts.

The finished dish is colorful and delicious. Make the seasoned vinegar for the rice: combine the vinegar, sugar, and salt in a small saucepan. Place the saucepan over medium-high heat and warm, stirring, until the sugar and salt have dissolved. Yes, Chirashi is one of my favorites and I know those who are a beginner at sushi making and cannot roll and cut like a pro, love this style.

Quick and Easy Authentic Chirashi Sushi step by step

1. Make the sushi rice: Put the rinsed rice and kombu in a rice cooker and cook. (If you have a 'sushi rice' setting on your cooker, use that. Cook the rice so it's slightly firm by using a little less water than usual)..
2. Rehydrate the shiitake mushrooms in water, and slice thinly (don't discard the soaking water.) Julienne the carrot. Cut the lotus root in quarters lengthwise and thinly slice..
3. Put the Step 2 ingredients, the ● flavoring ingredients and the mushroom soaking water into a pot. Add enough water to cover the ingredients. Simmer over medium heat until there's no more liquid left. If any scum rises to the surface, skim off..
4. When the rice is cooked, mix in the sushi vinegar while it's still hot. Add the simmered ingredients from Step 3 and leave to cool..
5. The toppings: make the kinshi tamago (shredded omelette). Add salt to beaten eggs and make several usuyaki tamago (thin omelets). Cool and shred finely. Boil the snow peas in salted water, and cut in half..
6. Cut the boiled shrimp in half lengthwise. Cut the radish sprouts..
7. Finishing: Decorate the mixed sushi rice from Step 4 with the toppings, and the dish is done!.

So, when I am in the mood for vinegared rice, veggies and raw fish, but don't want to make rolls, this is my go-to option. Chirashi sushi or chirashi zushi (vinegared rice with pieces of raw fish and other ingredients arranged on top) is a perfect spring time dish. Vinegar is good for your body, and the colorful ingredients on top make this a feast for the eyes. Contents: About Chirashi Sushi Adjusting the Taste of Sushi Rice How to cook Chirashi Sushi Bowl? Gomoku chirashi Sushi Recipe Salmon Chirashi Sushi.