Quick and Easy Authentic Chirashi Sushi. Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings. Learn how to make this quick and easy On regular days, Japanese home cooks often take the easy route by making Quick & Easy Chirashi Sushi. It's a low-lift way to experience sushi at.

Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi maki rolls When buying seafood, please buy sushi-quality fish at your local Asian market and make sure it is the The second option, which is quicker and more traditionally home-style, is to add all your. Chirashi sushi is a bowl of vinegared sushi rice topped with a bunch of colorful ingredients. The rice is covered with slices of different raw fish. You can have Quick and Easy Authentic Chirashi Sushi using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Quick and Easy Authentic Chirashi Sushi

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

In Japan the most popular types of chirashi sushi has no meat, only vegetables, eggs, fried tofu, etc. Usually the ingredients used in chirashi are not used in. According to the sushi traditionalists, the origins of chirashi came from chefs wanting to get rid of the unused, excess and unappealing pieces of fish after utilized. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays.

Quick and Easy Authentic Chirashi Sushi step by step

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)..
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..
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..
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..
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..
Cut the boiled shrimp in half lengthwise. Cut the radish sprouts..
Finishing: Decorate the mixed sushi rice from Step 4 with the toppings, and the dish is done!.

This beautifully arranged sushi is the easiest of all the sushi dishes. Prepare the toppings of your choice, scatter them on sushi rice, and voila! My Scattered Sushi toppings are easy to prepare. This recipe is quick and easy, consisting of I shared my friend Noriko's recipe for Chirashi Sushi at the beginning of this month that is killer delicious. As an alternative, I thought that I'd share a.