Chirashi Sushi (Gomoku Style)

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Chirashi Sushi (Gomoku Style)

A comforting, celebratory Japanese sushi bowl featuring warm sushi rice folded with savory, slow-simmered root vegetables, and elegantly topped with silky ribboned egg crepes, crisp snow peas, poached shrimp, and glistening salmon caviar. Perfect for family gatherings or celebrating Hina Matsuri.

Prep Time1

Cook Time20

Total Time1 20

Course: Main Course

Cuisine: Japanese

Keyword: Chirashi Sushi, Gomoku Sushi, Hina Matsuri, Home Cooked Sushi, Sushi Bowl

Servings: people

Calories: 495kcal

Ingredients

For the Sushi Rice

2 cups uncooked short-grain sushi rice
1.8 cups water
1 strip Kombu (Kelp, approx. 2 inches / 6 cm)
4 tbsp rice vinegar
2 tbsp sugar
½ tbsp sea salt

For the Gomoku Mix (Simmered Vegetables)

1 medium carrot
⅓ medium lotus root (renkon)
5- 6 dried shiitake mushrooms
1 cup reserved shiitake soaking liquid (replenish with water if needed to reach 200ml)
1 ½ tbsp sugar
1 ½ tbsp sake
1 ½ tbsp Japanese soy sauce

For the Kinshi Tamago (Shredded Egg)

2 large eggs
1 tsp sake
1 tsp sugar
1 pinch salt
1 tsp potato starch (dissolved in 1 tsp water)
1 tsp neutral oil (for greasing the pan)

For the Decoration & Toppings

6-8 large cooked shrimp (peeled and de-veined)
7-8 snow peas
2 tbsp salmon caviar (ikura)

Instructions

Prepare the Gomoku Base

Rehydrate Mushrooms: Soak the dried shiitake mushrooms in warm water until completely soft (about 30–45 minutes). Squeeze out excess liquid, thinly slice the caps, and reserve the soaking water.
Prep Vegetables: Peel the lotus root and cut lengthwise into quarters, then slice crosswise into thin 1/8 inch quarter-rounds. Slice the carrot into small, delicate rectangles.
Simmer: In a small pan, combine 200ml of the reserved shiitake water, sugar, sake, and soy sauce. Bring to a simmer over medium heat, add the carrots, lotus root, and shiitakes, and braise for about 5 minutes until the liquid is almost entirely evaporated. Let cool completely.

Make the Kinshi Tamago

Whisk & Strain: In a small bowl, thoroughly whisk the eggs, sugar, sake, salt, and the dissolved potato starch mixture. Pass the mixture through a fine-mesh strainer into a clean bowl for an ultra-smooth texture.
Cook Crepes: Heat a large non-stick skillet over low-medium heat and lightly grease with an oil-dipped paper towel. Pour 1/3 of the egg mixture, swirling rapidly to form a paper-thin crepe.
Flip & Slice: Once the surface sets, gently flip and cook the other side for 10 seconds. Remove to a board to cool. Repeat with the remaining egg. Stack the cooled crepes, roll loosely, and slice into very fine ribbons.

Blanch the Greenery

Blanch Snow Peas: Remove the tough strings along the edges of the snow peas. Bring a small saucepan of salted water to a boil, cook the peas for 60 to 70 seconds, then drain and plunge immediately into ice water. Slice thinly on a bias.

Assemble & Serve

Fold Rice: Gently drain any excess liquid from the cooled simmered vegetables. Add them to your warm, freshly prepared sushi rice, folding gently with a rice paddle using a cutting motion so you don't mash the grains.
Garnish: Distribute the mixed sushi rice into bowls. Arrange a generous bed of the kinshi tamago ribbons over the top, then artfully scatter the snow peas, cooked shrimp, and glistening spoonfuls of salmon caviar.

Notes

The Potato Starch Secret: Adding a touch of dissolved potato starch (katakuriko) gives the egg crepes excellent elasticity, keeping them from tearing when you flip or slice them into fine ribbons.
Temperature Control: Always allow the simmered vegetables to cool down to room temperature before folding them into the sushi rice. Hot or wet vegetables will trap excess steam and cause the seasoned sushi rice to turn gummy.

Nutrition