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Chirashi sushi or chirashizushi

Chirashi sushi is one of the many types of sushi there are. It is also known as chirashizushi or scattered sushi, because of the way it is presented. This type of sushi is served in bowl: a pile of sushi rice is cover with scattered toppings such as sashimi (there for the nick name scattered sushi). Sashimi is basically raw, fresh meat, most commonly seafood, sliced into thin pieces. Chirashi sushi is a colorful plate often prepared for holidays and celebrations, because is a delicious and inexpensive way to have a great meal.

If you look online for a recipe for this kind of sushi, you will notice that it really doesn't matter what kind of toppings you cover your rice with (there are even some vegetarian versions of the dish), but the vinegared rice is always the base for chirashizushi, is the one ingredient you can't replace. Other than that you can prepared you Chirashi sushi as simple or as fancy as you wish. Vegetarian versions of this dish are as good as non-vegetarian ones, so make sure to try the both. At redfinsushi.com we want to give you our rendition of this tasty and colorful oriental dish so here is our recipe for Chirashi Sushi.

Ingredients:

2 ½ cups of sushi rice or Japanese rice

1/4 cup Vinegar

2 Tbsp sugar

1 tsp salt

8 dried shiitake mushrooms (rehydrated in 2 cups of warm water)

1 Tbsp soy sauce mixed with one 1 Tbsp sugar,

3 eggs and 1/2 Tbsp sugar

1carrot and cucumber, julienned

1/2 lb sashimi (sliced)

2 oz imitation crab (shredded)

2 Tbsp white sesame seeds

Preparation:

You first need to wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and the start cooking it. Mix the rice vinegar, sugar, and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl, and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly.

Rehydrated the shiitaki mushrooms in 2 cups of warm water, and keep the water for cooking. Remove the stems from the mushrooms and slice them thinly. Heat 2/3 cup of the water that you used for rehydrating shiitake. Add the sliced shiitake the soy sauce,and sugar and simmer this combination on low heat until the liquid is evaporated. Set aside. In a large bowl beat the eggs and add 1/2 Tbsp of sugar. On an oil skillet, pour a scoop of egg mixture and make a small crepe-like omelette. Make a few of them and then cut them into strips.

Serve the sushi rice using individual bowls and spread the rest of the toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the crab meat imitation, the sesame seeds and the eggs strips.

*This Chirashi sushi recipe makes 4-5 servings.