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Chirashi Sushi made easy.

Updated: Oct 1, 2021

Chirashi sushi platter with smoked salmon shrimps tamagoyaki Japanese omelette, nori seaweed, sushi rice, tomatoes and green beans by kurumicooks delicious easy to make Japanese Asian and Fusion cooking for yourr kitchen

You might remember I posted a Japanese style poke bowl recipe a little time back.


Here is what I would call a close cousin to the poke bowl - chirashi sushi. The origins of the two dishes seem to be closely related - the poke bowl is said to have originated with Hawaiian fishermen who used offcuts from their catch to make a meal on a bed of rice. Chirashi sushi is said to have been a way for sushi bars to sell offcuts and leftovers of raw fish scattered on a bed of rice (Chirashi means "scatter" in Japanese) rather than discard them.


My easy version of Chirashi Sushi that I made for this post is a little different. First, I use a bed of sushi rice mixed with vegetables simmered in a little mirin and water rather than plain sushi rice. On top of that, I use some shrimps and smoked salmon - this has two advantages - it's a dish that suits people who maybe aren't so keen on raw fish and you can source the seafood elements easily at the supermarket - but have no fear it still adds up to a tasty Chirashi Sushi!


If you'd like to make this, you can find the Youtube tutorial by clicking Chirashi Sushi or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


For some Japanese/Hawaiian fusion, why not take a look at my Teriyaki Chicken Poke bowl?

 

Chirashi Sushi

ingredients:


(makes 2-3 servings)


300g japanese rice (wet weight)

4 tbsp sushi vinegar


40g carrots

1 dried or fresh shiitake mushroom

1/2 sheet abura-age

1 tsp soy sauce

1 tbsp mirin

1 tsp sugar

4 tbsp water


2 tsp veg oil

2 eggs


a little salt


6 sugar snaps or mange toute

3 baby tomatoes

15 cooked king prawns

2 sheets (60g) smoked salmon


shredded nori (optional)

 

how to:


rinse the rice with water until the water is almost clear, then cook in a rice cooker or saucepan


when the rice is cooked, add the sushi vinegar to the rice a little at a time in a large bowl, mixing the vinegar in gently with a cutting motion


peel & thinly slice the carrot then cut into juliennes


halve the aburaage, then cut into juliennes


remove & discard the shiitake stalk, then halve and cut into juliennes


halve the baby tomatoes


halve the sugar snaps diagonally


cut the smoked salmon into 2cm squares


put the carrot, shiitake, aburaage, soy sauce, mirin, sugar & water into a small pan, then bring to the boil and simmer for 5 mins stirring time to time until the liquid has almost evaporated


blanch the sugar snaps in boiling water with a pinch of salt for 1 min


heat the veg oil in a frying pan, whisk one egg with a pinch of salt in a bowl and pour into the pan to create a thin egg sheet.


flip and turn out to a plate


repeat with the other egg


cut the egg sheets into 4 strips per sheet and then cut into juliennes


mix the cooked vegetables gently into the sushi rice and place it in a large shallow serving bowl


spread the sliced egg sheets over the rice then place the smoked salmon squares over the egg.

decorate with the prawns, tomatoes & sugar snaps

your chirashi sishi is now ready. sprinkle with some shredded nori if you have (optional)

 

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