Chirashizushi

Chirashizushi is a type of sushi where sushi rice is topped with colorful toppings of salmon, shrimp, eggs, and spring greens.

Course entree, Main Course

Cuisine Japanese

Keyword broccolini, gari, japanese food, rice, nori sheets, pickled plum, bonito flakes, onigiri, sea salt, soy sauce, seasonal dish, sesame seeds, shiitake, shrimp, smoked salmon, sushi

Cook Time 40

Servings people

Cost 30.00

Equipment

1 rice cooker
1 hanger Japanese wooden vessel used for sushi making

Ingredients

For sushi rice

2 cups sushi rice medium or short Japonica rice
2 cups water
1/2 cup sushi vinegar see recipe below*

For Toppings

6 oz hot smoked salmon broke up into pieces
4 sheets kinshi tamago 2 eggs, 1 teaspoon sugar, pinch salt. See recipe below*
8 cocktail shrimp sliced
4 florets rapini or broccolini remove stems and blanch in salted water
4 caps dried shiitake mushroom Reconstitute then slow cook in 3 tablespoons water, 2 tablespoons soy and mirin. Cool before using.

For the garnish

1/4 cup pickled ginger Julienned. For recipe, click here.
2 tablespoon toasted sesame seeds
1/2 sheet nori thinly sliced

*For sushi vinegar

1 cup rice vinegar
3/4 cup sugar
1-2 teaspoon salt

Instructions

Gather ingredients.

To make sushi vinegar

Heat vinegar, sugar and salt in a pot over low heat. Heat until sugar and salt are dissolved. Set aside to cool. Sushi vinegar will stay in the refrigerator for several months.

Prepare sushi rice

Rinse rice in a bowl with a stream of fresh water until the water is moderately clear. You want to remove some of the excess starch on the outside of the rice. Drain water completely, put the rice in the rice cooker, and add water. Let it rest for at least 15 minutes before cooking. Cook rice according to the rice cooker.
When rice is finished cooking, remove it from the cooker and place it in a pre-soaked Hangiri. Rapidly mix cooked rice with ½ cups of sushi vinegar while using the fan to cool the rice. Add more vinegar if needed.

*How to make Kinshi tamago

Mix 2 eggs, 1 teaspoon of sugar, and a pinch of salt in a bowl.
Heat a small non-stick frying pan and drizzle ½ teaspoon of cooking oil. Pour a quarter of the egg mixture into the pan and spread it around to cover the pan. When the egg is about to set, flip the sheet . As soon as the egg is cooked, transfer it to a cutting board. Make three more sheets.
To Chiffonade Tamago: Stack the sheets of Tamago on top of each other and roll them into a cigar, then using a sharp knife slice them into thin ribbons.

To Assemble

To the sushi rice, mix the slow cooked and sliced shiitake, sliced pickled ginger, and some toasted sesame seeds.
On a serving platter, place the sushi rice flat then, place the smoked salmon, kinshi-tamago, shrimp and rapini. Garnish with pickled ginger, sesame seeds, and thinly sliced nori. Enjoy.