Chirashi Sushi

Scattered Sushi

Introduction

Scattered Sushi, or Chirashi, is a colorful and delicious Japanese dish that brings joy to any meal. It’s a fun way to enjoy sushi flavors without the fuss of rolling. You get to mix and match your favorite toppings over a bed of perfectly seasoned sushi rice, making it perfect for any occasion.

Why Make This Recipe

This recipe is great because it’s easy and fun! You can customize it with your favorite ingredients, making it perfect for a family dinner or a special occasion. It’s a perfect dish for weekends or any day when you want to bring a taste of Japan to your table.

How to Make Scattered Sushi

Making Scattered Sushi is simple and can be a fun family activity. Just follow these straightforward steps, and you’ll have a beautiful dish ready to impress!

Ingredients

• 3/4 cup plus 1 teaspoon unseasoned rice vinegar
• 12 ounces renkon (lotus root, see Tip)
• 3 tablespoons sugar
• 1 teaspoon kosher salt (such as Diamond Crystal)
• 1 (1-inch) piece ginger, peeled and thinly sliced
• 4 dried shiitake mushrooms (12 if not using kanpyo)
• 1 ounce kanpyo (dried gourd strip, optional)
• Kosher salt
• 1/2 large carrot, peeled and cut into 2-inch long matchsticks
• 1/4 cup soy sauce
• 1/4 cup sake
• 1/4 cup mirin
• 1 tablespoon sugar
• 3 large eggs
• 2 teaspoons sugar
• 1/2 teaspoon kosher salt
• 2 teaspoons vegetable oil, plus more as needed
• 2 cups sushi rice
• 1/3 cup rice vinegar
• 2 tablespoons sugar
• 1 1/4 teaspoons kosher salt
• Vegetable oil, for greasing
• 8 ounces deveined, shell-on large shrimp
• 1/4 cup sake
• 1/4 teaspoon kosher salt
• 1 pre-cooked/grilled unagi filet (about 12 ounces)
• 4 ounces ikura (salmon roe)
• 8 blanched snow or sugar snap peas
• 4 shiso leaves
• 1 avocado, sliced
• 1 Japanese cucumber, 1/2 English cucumber or 2 Persian cucumbers, sliced into rounds or half moons
• 2 teaspoons white sesame seeds
• Shredded nori

Directions

1. Prepare the pickled lotus root: In a large bowl, mix 4 cups of water with 1 teaspoon of rice vinegar. Peel and slice the lotus root into thin rounds (about 1/8-inch thick) and soak it in this mixture. In a small saucepan, combine 2 cups water, 3/4 cup rice vinegar, sugar, salt, and ginger. Bring to a boil, stirring until the sugar dissolves, about 6 minutes. Drain the lotus root and transfer it to a heat-proof container. Pour the hot mixture over it, ensuring it’s submerged. Once cooled, store it in the refrigerator for up to a week.

2. Prepare the vegetable mix: Soak shiitake mushrooms in 3/4 cup cold water for about 30 minutes until soft. Squeeze out the excess water and reserve the soaking liquid (shiitake dashi). Strain 3/4 cup of the liquid into a medium saucepan. Remove and discard mushroom stems, slice the caps, and set them aside.

3. If using kanpyo: Bring 4 cups of water to a boil. Rinse the kanpyo in cold water, then rub with salt, rinse again, and transfer to boiling water for 3 minutes. Move to an ice bath, squeeze out water, and chop finely.

4. In the saucepan with shiitake dashi, combine mushrooms, kanpyo (if using), carrots, soy sauce, sake, mirin, and sugar. Simmer until liquid is absorbed, around 20-25 minutes. Cool it down and store in the fridge for up to 3 days.

5. Prepare the kinshi tamago: Beat the eggs in a bowl and strain through a fine-mesh sieve into a measuring cup. Mix in sugar, salt, and water. Heat a non-stick pan over medium and lightly oil it. Pour a thin layer of egg mixture into the pan, cook until set, then cool it on a rack. Repeat until all the mixture is used, rolling and slicing the omelets into thin ribbons.

6. Prepare the rice: Rinse sushi rice under cold water until clear. Soak it in 2 cups of water for 30 minutes. Boil the rice, reduce heat, cover, and cook for 15 minutes. Let it sit covered for another 10 minutes.

7. While the rice cooks, prepare the shrimp and unagi. Heat the oven to 425°F and warm the unagi for about 5 minutes. For the shrimp, simmer them with sake, water, and salt for 1 minute. Steam off the heat for another 5 minutes before removing the shells.

8. Assemble the chirashi: Fold the vegetable mix into the rice, scatter egg ribbons on top, and arrange the lotus root pickles, shrimp, unagi, and your favorite toppings. Enjoy this beautiful dish right away!

How to Serve Scattered Sushi

Serve Scattered Sushi in bowls, letting everyone mix and match their favorite toppings. It’s a fun way to enjoy and share!

How to Store Scattered Sushi

You can keep any leftovers in an airtight container in the fridge for up to 3 days. Just remember that the rice is best eaten fresh!

Tips to Make Scattered Sushi

• Customize with your favorite vegetables and toppings!
• For extra flavor, make sure to season your rice well.
• Don’t skip the pickling of the lotus root; it adds a unique twist!

Variation

You can replace shrimp and unagi with other proteins like crab or tofu for a vegetarian option. Switch out veggies based on your preference!

FAQs

1. Can I use brown rice instead of sushi rice?
   Yes, but brown rice will have a different texture and flavor.

2. How can I make this dish vegan?
   Use tofu or tempeh instead of shrimp and eggs, and replace dashi with vegetable broth.

3. What can I do with leftover ingredients?
   Use them in salads, stir-fries, or as toppings for other dishes!