Chirashi Sushi is Very Homey Sushi
Unlike in the U.S, sushi is considered a special meal in Japan. Many people go to eat at or order from the sushi restaurant, especially for special occasions. For example, birthdays, graduations, even for the funeral. However, chirashi sushi, is often made and enjoyed at the home like inari sushi (tofu pouch filled sushi) and temaki sushi(hand roll sushi) because you don’t need special skills. In addition, Chirashi is very beautiful and festive sushi. I highly recommend it for your home party or for a gathering with friends. Although we eat chirashi all seasons, it is also a popular dish for the girls’ day(March 3rd) in Japan. In addition, this dish provides a combination of flavor and ingredients that are kids friendly.
What is Chirashi Sushi?
Chirashi, or chirashizushi includes the word “chirashi” which means “scattered” in Japanese. The dish contains mostly scattered seafood or vegetable on top of sushi rice. There are two main types of chirashi. One is edomae or kaisen chirashi which serves the sashimi on top of sushi rice. Another one is called gomoku(means five items) sushi or bara sushi which has cooked ingredients mixed in and decorated on the sushi rice. Usually, the sashimi type of chirashi is common in the Tokyo area. My family ate gomoku sushi more because it was more reasonable ingredients. My mom sometimes uses a chirashi mix which is sold at a grocery store.
You can scatter anything you want
Chirashi is a flexible dish to make, therefore you can develop your own style of chirashi. If you are able to get fresh sashimi quality raw fish, that would be perfect. However, if you don’t use raw fish, cooked fish like shrimp is still flavorful and elegant. In addition, if you are vegetarian or vegan, decorate with beautiful vegetables on the top. Avocado, edamame, cucumber, or daikon pickles are always a great combination with sushi rice. Preparing chirashi is also a fun thing to do with your kids. In conclusion, chirashi is a dish that can brighten up your day.
sushi rice recipe
Please check my sushi rice recipe below. I include many tips and secrets to make your sushi rice to the next level. ↓↓↓
https://kitsunegolden.com/sushi-rice-the-seacret-to-perfect-sushi-rice/
Ingredients
[Sushi Rice]
- 2 cups uncooked sushi rice (short grain)
- 1.8 cups of water
- 1 strip of Kelp (about 2 inches/ 6cm)
- 4 tbsp of rice vinegar
- 2 tbsp of sugar
- ½ tbsp of salt
[Mix]
- 1 pc of carrots
- 1/2 to 1/3 pc of lotus root
- 5-6 pc of dried shiitake mushroom
- 1 cup of Leftover water from shitake and water
- 1 ½ tablespoon of sugar
- 1 ½ tablespoon of sake
- 1 ½ tablespoon of soy sauce
[Kinshi Egg]
- 2 pc eggs
- 1 teaspoon of sake
- 1 teaspoon of sugar
- One pinch of salt
- 1 teaspoon of potato starch
[Decorations]
- some kinshi eggs
- 7-8 pc sugar pea
- 6-8 pc of cooked shrimp
- Some salmon caviar
Instructions
- Make sushi rice
https://kitsunegolden.com/sushi-rice-the-secret-to-perfect-sushi-rice/ - Soak the dried shitake mushroom until the shitake is completely soft. Then slice them thinly. Please keep the water.
- Slice the lotus roots in ⅛ inch thick in quarter-rounds. Cut the carrots into small rectangles.
- In a small pan, pour the shitake water and water, a total of 200ml, and sugar, sake, and soy sauce together. In the medium heat, add carotte, lotus, and shitake, braised for about 5 minutes until almost the liquid is evaporated. Turn the heat off, let them cool down.
- [make kinshi egg] In a small bowl, add eggs, sugar, sake, salt, and potato starch, and stair them. Strain the egg mixture. This way, you can make more beautiful silky eggs.
- Heat the large non-stick frying pan and grease the pan with a paper towel dipped in vegetable oil. In the law-medium heat, pour ⅓ of the egg mixture into the pan, quickly spread the mixture all over the pan by tilting the pan.
- When the surface is solidified a little, flip the egg gently and cook another side in 10 seconds. Remove from the pan, and let it cool on the board. Repeating the process with the rest of the egg mixture. Stack the egg crapes and cut them into thin strips.
- [Prepare snow peas] Remove the tough strings along the edges of snow peas.
- Fill a medium saucepan with enough water to fully cover peas. Add ½ teaspoons of salt, bring the pot to a full boil. Add the snow peas, cook for about 60 to 70 seconds. Turn off heat and drain pea pods in a colander. And transfer the pea to the cold water.
- [Assenble Chirashi] Drain the excess liquid from the cooked vegetable, and add them into the prepared sushi rice.
- Decorate with kinshi eggs, snow peas, shrimps, and salmon caviar.
1 comment
[…] salmon sandwiches, hamburgers, inari sushi, etc. In this recipe, I decorated these pickles on the Gomoku Sushi. Check out my Gomoku sushi recipe. […]