1
Soak the dried shiitake mushrooms in water for one day.
⏱️ 1440m 0s
Chirashizushi
A traditional sushi recipe eaten in Japan on March 3rd to wish for the health and beautiful growth of young girls.
JapaneseRice & Porridge
⏱️ 1450 min total📝 17 steps
What You'll Need
Rice800g
Brown rice vinegar4 tbsp
Sugar2 tbsp
Salt1 tsp
Dried shiitake mushrooms10g
Lotus root50g
Carrot50g
Soaking water from dried shiitake200ml
Mirin2 tbsp
Brewed soy sauce1 tbsp
Cheongha (Korean rice wine)1 tbsp
Sugar1/2 tbsp
Eggs4
Sugar1 tsp
Salt1/4 tsp
Tuna loin100g
Flatfish100g
Sweet shrimp10
Okra3
Salmon roeappropriate amount
Oboro (fluffy fish powder)appropriate amount
Nori (seaweed)appropriate amount
Sesame seedsappropriate amount
Instructions
2
Cut the soaked shiitake mushrooms, lotus root, and carrots into bite-sized pieces.
3
In a pot, add the shiitake soaking water, mirin, soy sauce, rice wine, sugar, and the prepared ingredients, then turn on low heat.
4
Cover with an otoshibuta (drop lid/parchment paper) and simmer for 10 minutes until the liquid reduces, then turn off the heat and let cool to finish the filling.
⏱️ 10m 0s5
In a bowl, mix the eggs, sugar, and salt.
6
Heat a pan over low heat, grease with cooking oil, and pour in the egg mixture.
7
Spread the egg mixture thinly, cover with a lid, and wait about 30 seconds to finish the egg sheet.
⏱️ 0m 30s8
Mix vinegar, sugar, and salt to make sushi vinegar and sprinkle it over the warm rice.
9
Mix gently with a cutting motion to avoid breaking the rice grains and to maintain a chewy texture.
10
Add the prepared filling and mix once more.
11
Cover the finished rice with a paper towel to let it cool.
12
Cut the tuna loin into 1cm cubes.
13
Cut the white flatfish into 1cm cubes to keep the size consistent.
14
Remove the bitter green tips of the okra and slice into bite-sized pieces.
15
Prepare the light pink sweet shrimp.
16
Prepare the red oboro (ground fish powder).
17
Slice the cooled egg sheet, and finish by topping the rice with nori and the prepared ingredients.