My Mother's Chirashi Sushi. My mother's chirashi sushi actually brings back the same memories to me as her futomaki does. And like my mother's futomaki, it also never had any meat in it. You will soon see that this dish is a delicious change of pace.

Learn how to make this quick and easy recipe! Chirashi Sushi (we say Chirashizushi in Japan) is a bright and colorful sushi that the Japanese eat on happy occasions. This video will show you how to make Chirashi Sushi (Chirashizushi), a kind of sushi dish with thinly sliced Sashimi raw fish placed over a bed of sushi. You can have My Mother's Chirashi Sushi using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of My Mother's Chirashi Sushi

Prepare 540 ml of White rice.
You need 1 of sheet Kombu for dashi stock.
It's of Filling:.
Prepare 500 ml of Water.
It's 5 of Dried shiitake mushrooms (thick, plump ones).
It's 100 grams of Lotus root.
You need 150 grams of Cooked bamboo shoots in brine.
You need 1 medium of Carrot.
It's 3 tbsp of Light brown sugar.
You need 2 tsp of Salt.
It's 3 tbsp of Soy sauce.
You need 2 tsp of Cooking sake.
It's 1 tsp of Dashi stock granules.
It's of Sushi vinegar.
You need 60 ml of Vinegar.
It's 30 ml of Lemon juice.
Prepare 2 tbsp of Sugar.
You need 1 tsp of Salt.
You need 20 grams of Chirimen jako.
You need of Garnish:.
Prepare 5 of leaves Shiso leaves.
It's 3 of Eggs.
It's 1 tbsp of Shiro-dashi.

Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. I like this dish a lot, because it's a delicious one-bowl meal that. An easy recipe for chirashi sushi-sushi rice with a variety of other ingredients mixed in and toppings sprinkled over the top, shared by Noriko, a special friend of the family.

My Mother's Chirashi Sushi instructions

Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water..
Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock..
Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises..
Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left..
Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat..
Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning..
Once the sushi rice has cooled, add the drained filling and mix..
Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!.

Noriko's Chirashi Sushi. in Bento, Fuji Favorites, Japanese, Main Course, Recipes By Region, Recipes by Type, Rice & Noodles. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. This beautifully arranged sushi is the This simple but pretty sushi is quite versatile and you can pick and choose different toppings. Although I added 'Chirashi Sushi' in parethsis next to. Making sushi at home can be a challenge fraught with angst.