Chirashizushi with Lots of Toppings. Great recipe for Chirashizushi with Lots of Toppings. The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous. but this is a simpler version of chirashi-zushi that I adapted. After you add the sushi vinegar to the rice, mix it.
I was born in Tokyo so I am more used to the chirashizushi with raw fish on top. But today, I made a different version. Chirashizushi was one of those dishes, and her version was always loaded with seasoned vegetables and topped with a scattering of vibrant sugar peas, egg and red ginger. This Tasty Chirashizushi with Lots of Toppings using 19 easy ingredients and 9 simple steps. Learn how to achieve delicious meal.
Ingredients of Chirashizushi with Lots of Toppings
- You need 360 ml of uncooked White rice.
- It’s 5 cm of Kombu.
- You need 3 tbsp of ○Rice vinegar.
- You need 3 tbsp of ○Sugar.
- You need 1 tsp of ○Salt.
- Prepare 4 of Dried shiitake mushrooms.
- It’s 1 small of Carrot.
- You need 1 of section Lotus root.
- Prepare 400 ml of The soaking liquid from the dried shiitake mushrooms.
- You need 3 tbsp of ◎Soy sauce.
- You need 2 tbsp of ◎Sake.
- It’s 4 tbsp of ◎Mirin.
- It’s 3 tbsp of ◎Sugar.
- It’s 3 of Eggs.
- It’s 3 tbsp of △Sugar.
- It’s 1 of 1 teaspoon △Salt.
- You need 15 of Snow peas.
- You need 150 grams of Ikura (salmon roe preserved in soy sauce).
- You need 1 of whole sheet Nori seaweed.
It not only set the mood for the table with it's festive confetti of color, it also had a satisfying balance of textures and tastes that changed with every bite. Chirashizushi is a dish with a lot of colorful toppings and full of vegetables, seasonal ingredients, raw fish and so on. We serve this when we celebrate special occasions. However, please remember that rice do gets hard in the fridge.
Chirashizushi with Lots of Toppings step by step
- Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water..
- Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly..
- In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool..
- Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne..
- Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips..
- Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature..
- Add the simmered vegetables from Step 3 to the rice and mix in..
- Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors..
- Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating..
Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. I like this dish a lot, because it's a delicious one-bowl meal that is very filling and very versatile. However, when you go outside of Tokyo area, this is called Edomae Chirashi Sushi (江戸前ちらし寿司) or Kaisen Chirashi Sushi (海鮮ちらし寿司) to differentiate the mainstream chirashi sushi, which I'll talk about next. Kosher salt For the sushi rice and toppings Chirashizushi – Scattered Sushi.