Chirashi Zushi Recipe - Food Fanatic
Print

Chirashi Zushi Recipe

Embed
    4 Servings

Ingredients

  • 1 cup Uncooked Short Grain Rice
  • 10 cms Dry Wakame Sheet, or 1/2 teaspoon Dashi Powder
  • 3 Eggs
  • 2 Radishes
  • 20 grams Dried Shiitake Mushrooms
  • 30 grams Carrot
  • 30 grams Sugar Snap Peas
  • Shiso Leaves, for garnish
  • Sakura Denbu, (also known as fish flakes - optional)

Directions

  1. Soak the shiitake mushrooms in a cup of water.
  2. Cook 1 cup of rice in a rice cooker with dry wakame or with ½ dashi powder (If you use wakame sheet, remove wakame sheet when the rice is cooked).
  3. Parboil sugar peas, slice thinly and set aside.
  4. Cut the carrots into thin matchstick like shape.
  5. Make Japanese rolled egg and cut into small cubes (if you can not make rolled egg, the egg can be just fired flat and sliced into thin strips instead).
  6. Make sushi vinegar. Put all sushi vinegar ingredients into a small saucepan and bring it to boil over medium heat. Turn the heat off and let cool.
  7. Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.
  8. Put the sliced mushrooms and carrots into the saucepan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
  9. Remove from heat and allow to cool down
  10. When the rice is cooked, pour the sushi vinegar over the rice and mix using a cutting action with a wooden spatula.
  11. Add drained mushrooms and carrots into the sushi rice and mix them together.
  12. Serve 1/4 of the rice on a plate and scatter all toppings prepared previously. Garnish with thinly slice Shiso leaves and sakura denbu.
Chirashi zushi photo