How to make fresh, bright and colourful Chirashizushi (scattered sushi bowl). Serves 3-4
- 3 dried shiitake mushrooms
- 200ml cold water
- 1 small carrot (or half large) julienned
- 2 small pieces of aburaage thinly sliced
- 1 tbsp sake
- 1 tbsp sugar
- 2 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tsp sugar
- 1 tsp salt
- 660g Cooked Japanese white rice (See here for how to cook Japanese style rice)
Tuna and marinade
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp soy sauce
- 75g block of tuna (sushi grade) cubed
- 2 eggs
- 2 pinches salt
- Drizzle of oil
- 25g lotus root (renkon) sliced and boiled - see note
- 100g shrimp boiled and deshelled - see note
- 15-20g salmon roe (ikura)
- 2 tbsp sakura dembu (sweet pink fish powder - optional)
- 8-10 snow peas blanched and cut diagonally
Prep (soaking / marinating)
- Start by soaking 3 dried shiitake mushrooms in 200ml cold water.
- Next make the marinade for the tuna, take a small saucepan and add 1 tbsp sake and 1 tbsp mirin. Boil for 30 seconds to remove the alcohol and then remove from the heat.
- Add 1 tbsp soy sauce to the pan and mix. Allow to cool for a few minutes.
- Once cool to the touch, place cubed sushi grade tuna into a container and pour in the sauce. Allow to marinate until serving time.
- Use this soaking/marinating time to prepare all of your topping according to ingredients list.
- Once the mushrooms are softened, remove them from the water. Do not discard! This liquid is now a shiitake dashi that we will use shortly.
- Cut the mushrooms into slices and place them in a small sauce pan.
- Add the carrot and aburaage to the pan, then pour in the shiitake dashi as well as 1 tbsp sake, 1 tbsp sugar, 2 tbsp mirin and 2 tbsp soy sauce.
- Mix and turn on the heat to medium/medium high. Cook until the liquid is almost completely gone. (Stir from time to time to ensure nothing sticks to the bottom of the pan.)
- Once the liquid is more or less gone, remove the pan from the heat.
- In a small bowl, mix 2 tbsp rice vinegar, 1/2 tsp sugar and 1 tsp salt until dissolved.
- Pour the mixture over approx 660g cooked short grain white rice and mix throughly.
- Take the pan of shiitake/carrot/aburaage and mix it in with the rice.
- Cover the rice with a damp kitchen towel to stop it from drying out.
- Crack two eggs into a bowl with a couple of pinches of salt and whisk well.
- Pour the whisked egg through a sieve over another bowl and whisk until it passes through.
- Heat a small non-stick frying pan on a medium-low setting and add a small drizzle of oil. Use a paper towel to spread the oil around the pan and remove the excess. Keep the paper towel for later.
- Pour in half of the egg into the pan and swirl it around, coating the bottom of the pan with an even layer of whisked egg. (Don't pour in everything, otherwise the egg crepe will be too thick.)
- Cook until the egg is 80% done (slightly soft on the surface).
- Peel the egg out of the pan and transfer it to a chopping board.
- Grease the pan once again using the paper towel.
- Repeat steps 1-6 with the rest of the egg mixture.
- Roll up the egg crepes and cut into thin slices, approx 2mm thick.
- Transfer the rice into the serving bowl(s) and sprinkle with kizami nori.
- Place the kinshi tamago over the top.
- Beautifully arrange the rest of your ingredients on top.
- Serve and enjoy!
How to prepare renkon (lotus root) and boiled shrimps is explained in the post above.
- Prep Time: 30 minutes
- Soaking/Marinating: 30 minutes
- Cook Time: 30 minutes
- Category: Rice / Seafood
- Method: Simmering
- Cuisine: Japanese
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