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Chirashi Sushi
Translating to scattered sushi, this classic Japanese dish delivers all the bright flavors of traditional rolls without the need for a bamboo mat. You'll build a base of seasoned rice mixed with sweet, simmered shiitake mushrooms, carrots, and aburaage. Top it off with a colorful array of cooked crabmeat, shrimp, and delicate egg ribbons. It's a beautifully balanced bowl that brings the sushi bar straight to your kitchen table.
Equipment
- Saucepan
- Skillet
Ingredients
- 2 dried shiitake mushrooms
- 1 carrot, julienned
- 1 block aburaage, thinly sliced
- ⅓ cup water
- 2 tablespoons sugar
- ¼ cup rice vinegar
- 2 cups freshly cooked rice
- 2 large eggs
- 1 tablespoon dashi
- 1 teaspoon mirin
- ¼ teaspoon salt
- 4 ounces cooked crabmeat
- ½ cup shrimp, cooked and peeled
- 4 ounces narutomaki, sliced
- 4 snow peas, halved
- 1 sheet nori, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- 1Submerge the dried shiitake mushrooms in warm water and let them soak for about 30 minutes until they're completely soft.
- 2Slice the softened mushrooms into thin strips. Transfer them to a small pot over medium heat, adding the julienned carrot, sliced aburaage, water, and sugar.
- 3Simmer the mixture for about 5 minutes until the carrots are tender. Remove the pot from the heat and allow the vegetables to cool.
- 4Whisk the eggs, dashi, mirin, and salt together in a small bowl to prepare the crepe batter.
- 5Heat a nonstick pan over medium heat. Pour a thin layer of the egg mixture into the hot pan, cover with a tight lid, and cook for a few minutes until the egg is fully set. Cooking over medium heat prevents the delicate egg from browning.
- 6Transfer the cooked egg to a cutting board to cool. Repeat the process with the remaining egg mixture to make additional thin layers. Slice the cooled egg crepes into narrow ribbons.
- 7Stir the rice vinegar into the cooled mushroom and carrot mixture. Pour this seasoned vegetable blend over the freshly cooked rice in a large bowl.
- 8Fold the vegetables into the rice gently using a spatula or rice paddle. Use a slicing motion rather than stirring, as this prevents the rice grains from getting mashed and gummy.
- 9Spread the seasoned rice into a wide, shallow serving bowl. Arrange the sliced egg ribbons evenly over the top of the rice.
- 10Top the bowl with the cooked crabmeat, peeled shrimp, sliced narutomaki, and halved snow peas. Finish the dish with a sprinkle of thinly sliced nori and sesame seeds.
Notes
- Presentation: For a traditional look, serve the seasoned rice in a wooden hangiri instead of a standard serving bowl.
- Make ahead: You can simmer the mushroom and carrot mixture up to two days in advance and store it in the fridge.
- Prep tip: Keep your hands slightly wet when handling the sushi rice so it doesn't stick to your fingers.
Recipe Details
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