Recipe: Tasty Chirashizushi with Lots of Toppings

Chirashizushi with Lots of Toppings. Great recipe for Chirashizushi with Lots of Toppings. The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous. but this is a simpler version of chirashi-zushi that I adapted. After you add the sushi vinegar to the rice, mix it. Toppings can be raw fish only, a combination of raw fish, cooked fish and vegetables, or no raw fish. The number of toppings can vary but usually several different toppings are placed on sushi rice.

I was born in Tokyo so I am more used to the chirashizushi with raw fish on top. But today, I made a different version. Great recipe for Chirashizushi (Scattered Sushi). You can have Chirashizushi with Lots of Toppings using 19 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chirashizushi with Lots of Toppings

1. It's 360 ml of uncooked White rice.
2. You need 5 cm of Kombu.
3. You need 3 tbsp of ○Rice vinegar.
4. Prepare 3 tbsp of ○Sugar.
5. Prepare 1 tsp of ○Salt.
6. Prepare 4 of Dried shiitake mushrooms.
7. It's 1 small of Carrot.
8. It's 1 of section Lotus root.
9. You need 400 ml of The soaking liquid from the dried shiitake mushrooms.
10. You need 3 tbsp of ◎Soy sauce.
11. You need 2 tbsp of ◎Sake.
12. You need 4 tbsp of ◎Mirin.
13. You need 3 tbsp of ◎Sugar.
14. You need 3 of Eggs.
15. You need 3 tbsp of △Sugar.
16. It's 1 of 1 teaspoon △Salt.
17. You need 15 of Snow peas.
18. It's 150 grams of Ikura (salmon roe preserved in soy sauce).
19. It's 1 of whole sheet Nori seaweed.

Chirashizushi is a dish with a lot of colorful toppings and full of vegetables, seasonal ingredients, raw fish and so on. We serve this when we celebrate special occasions. You can create your Chirasizushi as you wish. Chirashizushi is a dish with a lot of colorful toppings and full of vegetables, seasonal ingredients, raw fish and so on.

Chirashizushi with Lots of Toppings step by step

1. Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water..
2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly..
3. In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool..
4. Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne..
5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips..
6. Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature..
7. Add the simmered vegetables from Step 3 to the rice and mix in..
8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors..
9. Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating..

We serve this when we celebrate special occasions. You can create your Chirasizushi as you wish. Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in Japan.