Japanese Chirashizushi
A Japanese special-occasion chirashizushi, or scattered sushi, features seasoned rice adorned with a vibrant array of colorful toppings.
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Instructions
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Rinse rice thoroughly until water runs clear, then drain and let sit for 30 minutes.
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Combine the rinsed rice with 2 1/3 cups water in a rice cooker, soak for at least 30 minutes, then start the cooker.
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For the sushi vinegar, mix rice vinegar, sugar, and salt in a small saucepan, then heat on low until the sugar dissolves; cool completely.
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Once the rice is cooked and hot, spread it onto a large plate or bowl, sprinkle with the cooled vinegar mixture, and quickly incorporate it.
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Prepare shiitake mushrooms by removing stems, slicing thinly, and simmering them in 2/3 cup of their rehydrating water with soy sauce, 1 tablespoon sugar, and mirin until the liquid is almost gone; set aside.
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Whisk eggs with 1 1/2 teaspoons sugar; cook thin, crepe-like omelets in an oiled skillet until the egg mixture is used up, then slice them into thin strips.
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Arrange the seasoned sushi rice on a large plate or in individual bowls, then spread the simmered shiitake, sliced cucumber, imitation crabmeat, and omelet strips over it.
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Marinate tuna sashimi in soy sauce and optional wasabi, then place it on top of the other toppings.
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Garnish the finished dish with sesame seeds.