Chirashizushi (Scattered Sushi Bowl)
Ingredients
Rice
- 3 dried shiitake mushroom or 2 medium/1 large
- 200 ml cold water
- 1 carrot (medium size) julienned or decoratively cut
- 30 g fried tofu pouch (aburaage) thinly sliced
- 1 tbsp sake
- 2 tbsp mirin
- 1 tbsp sugar
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tbsp salt
- 660 g cooked Japanese short-grain rice
Tuna and Marinade
- 1 tbsp sake
- 1 tbsp mirin
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 75 g sashimi grade tuna cubed
Kinshi Tamago
- 2 eggs
- 2 pinches salt
- 1 tsp cooking oil
Other toppings
- 25 g lotus root (renkon) sliced and boiled
- 100 g shrimp deshelled and boiled
- 15 g marinated salmon roe (ikura)
- 2 tbsp sweet pink fish powder (sakura denbu) optional
- 10 snow peas blanched and cut in half diagonally
- 3 tbsp kizami nori (shredded nori)
Instructions
Prep (soaking / marinating)
- Tip: I recommend soaking your rice before you start this recipe, 30 minutes (or 1 hour in winter).
- Start by soaking 3 dried shiitake mushroom in 200 ml cold water until rehydrated (about 30 minutes).
- 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 turn off the heat.
- Add 1 tbsp Japanese soy sauce (koikuchi shoyu) to the pan and mix. Allow to cool for a few minutes.
- Once cool enough to touch, place the cubed 75 g sashimi grade tuna into a container and pour the sauce over it. Mix well, cover, and marinate in the fridge until serving time.
- Use this soaking/marinating time to prepare all of your toppings according to the ingredients list. You can also use this time to cook your rice either in a pot or in a rice cooker.
Rice
- Once the mushrooms are rehydrated, the water becomes a concentrated shiitake dashi. Pour the dashi into a pan and squeeze the shiitake to release any excess liquid. Cut them into thin slices and add them to the pan along with 1 carrot and 30 g fried tofu pouch (aburaage) - also thinly sliced.
- Add 1 tbsp sake, 1 tbsp sugar, 2 tbsp mirin and 2 tbsp Japanese soy sauce (koikuchi shoyu). Mix well and cook over a medium heat until the liquid is gone. Mix occasionally to ensure the ingredients do not burn.
- Once the liquid is gone, remove the pan from the heat.
- In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar and ½ tbsp salt until dissolved. This is your homemade sushi vinegar.
- Pour the sushi vinegar over 660 g cooked Japanese short-grain rice (hot, freshly cooked) and mix thoroughly.
- Empty the contents of the pan into the rice and mix gently until evenly distributed, then cover with a damp kitchen towel to prevent the rice from drying out.
Kinshi Tamago
- Crack 2 eggs into a bowl with 2 pinches salt and whisk well.
- Pour the whisked egg through a sieve placed over another bowl and whisk until it passes through.
- Heat a small non-stick frying pan on a medium-low setting and add 1 tsp cooking oil. Use a paper towel to spread the oil around the pan and remove the excess. Keep the paper towel for later.
- Pour the whisked egg into the pan to create a thin layer. You will need to cook the kinshi tamago in batches to ensure it is not too thick (depending on the size of your pan).
- Lift the pan and swirl it around to spread the egg, then cook until the egg is 80% done (slightly soft on the surface). Lifting the pan off of the heat source occasionally will prevent it from browning.
- Peel the egg out of the pan, transfer it to a chopping board and roll it up. Thinly slice using a sharp knife to complete the kinshi tamago. Repeat these steps until all of the egg mixture is used.
Assembly
- Transfer the rice into the serving bowl(s) and sprinkle with 3 tbsp kizami nori (shredded nori).
- Spread the kinshi tamago over the top.
- Arrange the rest of your ingredients (25 g lotus root (renkon), 100 g shrimp, 15 g marinated salmon roe (ikura), 2 tbsp sweet pink fish powder (sakura denbu), 10 snow peas and marinated tuna) on top.
- Serve and enjoy!
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