Chirashi-zushi is a very popular type of sushi which is a kind of decorated rice salad consisting of sushi rice topped with cooked vegetables, seafood or thin strips of fine omelet sheets. You can buy ready-made Chirashi-zushi Mix, which you simply mix with HOT cooked rice.
4 to 6 Servings
Japanese Short Grain Sushi Rice 3 cups *180ml cup
Rice Vinegar 72ml
Sugar 60g *slightly less 1/4 cup
Salt 1 & 1/4 teaspoons
Freshsly Cooked Hot Rice (*Cooked from 180ml x 3 cups uncooked Rice)
Chirashi-zushi no Moto (Chirashi-zushi Mix)
Your Favourite Toppings
Eggs *thin omelet, firmly scrambled, boiled
Cucumber, Avocado, Carrot, Snow Peas, Asparagus *some vegetables should be blanched in salted water
Shiitake Mushrooms cooked in Sweet Soy Broth
*How to prepare: Soak the Dried Shiitake in cold water until soft, drain and slice thinly. (OR use Dried Sliced Shiitake.) Place in a sauce pan, add just enough water to cover, 1 tablespoon Sugar, 2 tablespoons Soy Sauce & 1 tablespoon Mirin, cook for 20 minutes or the broth is thickened. Set aside to cool. Squeeze slightly to remove excess liquid.
Cooked Prawns, Smoked Salmon, Sashimi
Unagi (Eel) Kabayaki, Grilled Fish, Marinated Fresh Seafood
Shredded Nori, Roasted Sesame Seeds, Shiso, Spring Onion
Cook Rice with slightly less amount of water to achieve firmer texture. When Rice is cooked, allow it to steam for 10 minutes.
Make sushi vinegar by mixing Rice Vinegar, Sugar and Salt. Pour the sushi vinegar over the HOT rice, then empty it into a large mixing bowl. (*If you use ready-made Chirashi-zushi Mix, simply mix with freshly cooked HOT rice following the instruction on the package.)
Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. Quick cooling gives a glossy texture to the rice.
Cover the rice with a damp cloth to stop the rice drying out.
Place the rice on a plate and decorate it with your favourite toppings, OR you may wish to mix some vegetables with rice.