Chirashi sushi

14 Feb

Chirashi sushi

Chirashi sushi is an adaptable dish. It’s colourful and impressive party fare when arranged on a large serving platter, but makes a great midweek supper as well.

In the time it takes the rice to steam, I can throw together a quick Japanese omelette, soak and slice a few dried mushrooms, shred some nori and make the dressing for the rice. After that it’s just a matter of tossing things together.

Toppings vary according to what’s available and how many people I’m serving. On occasion, we’ve bought whole crabs and painstakingly extracted the meat, before garnishing the top with the meat from the claws. But usually I buy those little tubs of dressed crab meat.

For family meals, I usually serve chirashi sushi in individual portions, which helps to avoid squabbles about whether someone has taken too many prawns…

Chirashi sushi
(serves 4)

  • 2 cups Japanese rice
  • 4 cups water
  • 4 Tb rice vinegar
  • 2 tsp salt
  • 4 Tb sugar
  • 4 dried shiitake mushrooms
  • 2 eggs
  • 1 tsp sugar
  • 1 tsp vegetable oil
  • 8 mange tout peas
  • 100g prepared crab meat, white and brown
  • 2 sheets of nori
  • 2 Tb red pickled ginger
  • 1 Tb sesame seeds
  1. Measure the rice into a strainer, and rinse until the water runs clear before cooking it in 4 cups of water.
  2. In a small bowl, stir together the rice vinegar, salt and sugar until dissolved. (I give it a  zap in the microwave to help it along.)
  3. While the rice is cooking, soak the dried shiitake mushrooms in half a cup of boiling water until softened, then slice into strips.
  4. Stir the eggs and sugar together, trying not to incorporate any air.
  5. Heat a frying pan over medium heat, and lightly coat with oil. Add the egg mixture, tilting the pan to get an thin, even layer of egg. After two minutes, carefully flip the omelette and cook the other side. Remove from the heat and allow to cool before rolling and cutting it into thin strips.
  6. Steam the mange tout peas briefly, rinse with cold water and pat dry. Cut into diagonal strips.
  7. When the rice is cooked, transfer it to a large wooden bowl. Pour the seasoned vinegar over the rice and stir it in, fanning the rice at the same time to cool it quickly.
  8. Reserve a portion of white crab meat for garnish, then stir the rest through the rice.
  9. Mound the rice in individual bowls or on a large platter. Garnish with the toppings: mushroom, omelette, nori, prawns, pickled ginger, mange tout and sesame seeds.

2 Responses to “Chirashi sushi”

  1. José Delgado-Guevara February 14, 2015 at 1:00 pm #

    My favourite!

  2. Asian Foodie October 15, 2016 at 12:53 pm #

    Colorful and beautiful Chirashi Sushi!!

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