Chirashi-zushi

10 Exquisite Chirashi-zushi Recipes: A Culinary Journey

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Embark on a culinary journey through the vibrant world of chirashi-zushi with these 10 exquisite recipes. From classic combinations to innovative twists, this collection offers a delightful exploration of flavors and textures, showcasing the art of creating stunning and delicious chirashi-zushi bowls. Whether you’re a seasoned sushi enthusiast or a curious beginner, these chirashi-zushi recipes are sure to inspire your next culinary adventure.

Easy and Delicious Chirashizushi Recipe

This recipe provides a simple way to make delicious chirashizushi, a vibrant and colorful Japanese dish. With easy-to-follow instructions, you’ll be enjoying this beautiful scattered sushi in no time.

Ingredients

  • 6 cups rice
  • Chirashizushi no moto
  • 6 dried mushrooms
  • Boiled shrimps
  • 3 eggs
  • Cut eels
  • Cut lettuce
  • Sliced salmon
  • 3 tablespoons sugar
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • Nori seaweed sheets (optional)
  • Salt (for eggs)

Instructions

  1. Prepare the Rice: Combine the rice and chirashizushi no moto in a bowl or plate, mixing well.

  2. Simmered Mushrooms: Soak the dried mushrooms in water overnight. Slice the soaked mushrooms. In a pan, combine the sugar, mirin, and soy sauce. Add the mushrooms and simmer for 15 minutes.

  3. Combine Rice and Mushrooms: Gently mix the seasoned mushrooms with the prepared rice.

  4. Prepare the Eggs: In a bowl, whisk the eggs with a pinch of salt and sugar. Pour ⅓ of the egg mixture into a pan and fry until cooked. Slice the cooked egg into thin strips.

  5. Arrange the Toppings: Arrange the sliced shrimps, cut eels, and sliced eggs over the rice mixture.

  6. Add Salmon and Lettuce: Place the sliced salmon and lettuce on top of the rice.

  7. Optional Nori Garnish: If using, slice the nori seaweed sheets into thin strips and sprinkle them over the chirashizushi for added flavor and visual appeal.

Easy Homemade Chirashi Sushi

This recipe provides a simple and delicious way to make Chirashi Sushi at home. With easy-to-follow steps, you’ll be enjoying this vibrant and flavorful Japanese dish in no time. The recipe focuses on highlighting the fresh flavors of the ingredients, making it a perfect option for a quick weeknight meal or a special occasion.

Ingredients

  • 3 cups rice
  • Chirashizushi no Moto (Seasoning Mix)
  • 500g shrimps
  • 2 packs shiitake mushrooms
  • 1 pack kamaboko (fish cake)
  • 2 eggs
  • 3 tablespoons shirodashi (white dashi)
  • 2 tablespoons mirin
  • 200ml water
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • Nori seaweed

Instructions

  1. Prepare the Sushi Rice: Combine the rice with the Chirashizushi no Moto seasoning mix according to the package instructions.

  2. Prepare the Shrimp: Remove the shells from the shrimp and rinse them thoroughly.

  3. Cook the Shiitake Mushrooms: In a pan, combine the water, mirin, and shirodashi. Bring to a boil and add the shiitake mushrooms. Cook for 5 minutes.

  4. Cook the Shrimp: Add the shrimp to the dashi mixture and cook for 5 minutes, or until pink and cooked through.

  5. Prepare the Egg: Whisk the eggs with the sugar and salt. Heat a small amount of oil in a pan and cook the egg mixture, creating a thin omelet. Once cooled, slice into thin strips.

  6. Prepare the Kamaboko: Slice the kamaboko into small pieces.

  7. Assemble the Chirashi Sushi: Place the seasoned sushi rice in a bowl or serving dish. Arrange the cooked shrimp, shiitake mushrooms, kamaboko, and sliced egg over the rice. Top with shredded nori seaweed.

Enjoy your homemade Chirashi Sushi!

Salmon Oyako Chirashi Sushi: A Colorful and Flavorful Dish

This recipe guides you through creating a vibrant and delicious Salmon Oyako Chirashi Sushi. “Oyako” translates to “parent and child,” referencing the use of both salmon and salmon roe in the dish. Chirashi sushi is known for its ease of preparation, making it a perfect weeknight meal or a beautiful centerpiece for a special occasion.

The combination of seasoned sushi rice, fresh salmon, delicate salmon roe, thinly sliced egg crepe (kinshi tamago), and crisp vegetables creates a symphony of flavors and textures. This recipe encourages customization, allowing you to choose your favorite vegetables for a personalized touch.

Ingredients

  • Salmon
  • Salmon Roe
  • Assorted Vegetables (e.g., cucumber, shiso, radish, green beans)
  • 1 cup Sushi Rice
  • 1 tbsp Rice Vinegar
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 2 Eggs
  • Sugar (for egg crepe)
  • Soy Sauce (for serving)
  • Wasabi (for serving)

Instructions

  1. Prepare the Sushi Rice: Cook 1 cup of sushi rice according to package directions. Once cooked, gently fold in the rice vinegar, sugar, and salt. Allow the rice to cool slightly.

  2. Make Kinshi Tamago: Whisk 2 eggs with a touch of sugar. In a lightly oiled non-stick pan, cook thin crepes, one at a time. Once cooled, roll the crepes and slice thinly to create kinshi tamago.

  3. Prepare the Vegetables: Cut your chosen vegetables into thin slices or small pieces. The recipe suggests cucumber, shiso, radish, and green beans, but feel free to use your favorites.

  4. Assemble the Chirashi Sushi: Gently mix shiso leaves into the seasoned sushi rice. Spread the rice evenly in a bowl or platter. Arrange the salmon, salmon roe, kinshi tamago, and prepared vegetables attractively over the rice. Serve with soy sauce and wasabi on the side.

Easy Chirashi Sushi Recipe

This recipe provides a simple and delicious way to enjoy chirashi sushi, a vibrant and flavorful Japanese dish. Chirashi sushi, meaning “scattered sushi,” is known for its colorful presentation and ease of preparation, making it a perfect choice for a quick and satisfying meal.

Ingredients

  • 360 ml hot cooked rice (short-grain is recommended)
  • 3 tbsp sushi vinegar (rice vinegar can be substituted)
  • 100 g smoked salmon, cut into small pieces
  • 2 inari-age pouches (seasoned tofu pouches), cut into small pieces
  • 2 tbsp sesame seeds
  • Dry seaweed (nori), cut into small pieces
  • Leek or shiso, finely minced (for garnish)

Instructions

  1. Place the hot cooked rice into a large bowl. A traditional Japanese sushi bowl (hangiri) is ideal, but a wooden or glass bowl works well too.

  2. Gently fold the sushi vinegar into the rice using a slicing motion. Avoid mashing the rice. While mixing, fan the rice to help cool it and create a glossy finish.

  3. Combine the smoked salmon and inari-age pieces in a separate bowl.

  4. Spread the seasoned rice evenly in your serving bowl. Arrange the salmon and inari-age mixture over the rice. Finally, sprinkle with sesame seeds, dry seaweed, and the minced leek or shiso.

Enjoy your homemade chirashi sushi!

Easy Chirashizushi (Scattered Sushi)

This recipe provides a simple and delicious way to enjoy Chirashizushi, a vibrant and flavorful scattered sushi dish. With easy-to-follow steps, you’ll create a beautiful and satisfying meal.

Ingredients

For the Sushi Rice:

  • 4 cups prepared vinegared sushi rice

For the Toppings:

  • 2 shiitake mushrooms
  • 1/2 carrot
  • 1 abura-age (deep-fried tofu pouch)
  • 2 eggs
  • 1 bunch spinach
  • 2 Tbsp red pickled ginger
  • 1 Tbsp toasted sesame seeds

For the Simmering Liquid:

  • 280 ml dashi (can use the soaking liquid from shiitake mushrooms)
  • 40 ml soy sauce
  • 40 ml mirin
  • 30-40 g sugar (to taste)

Instructions

Prepare the Toppings:

  1. Soak the shiitake mushrooms in water for at least 1 hour. Remove the stems and slice thinly.
  2. Peel the carrot and cut into thin sticks. Cut the abura-age into short strips.
  3. Prepare kinshi-tamago (shredded thin omelet) by whisking the eggs and cooking thin omelets. Once cooled, thinly slice or shred the omelets.
  4. Trim the spinach and blanch in boiling water. Once cooled, cut into 3 cm lengths.

Simmer the Vegetables:

  1. Combine the sliced shiitake mushrooms, carrot sticks, abura-age strips, dashi, soy sauce, mirin, and sugar in a pot.
  2. Bring the mixture to a simmer over medium heat. Then lower the heat and continue to simmer until the liquid is almost gone. Remove from heat and let cool.

Assemble the Chirashizushi:

  1. Gently mix the vinegared sushi rice and the cooled simmered vegetables in a bowl (preferably a wooden sushi bowl).
  2. Arrange the kinshi-tamago, pickled ginger, spinach, and toasted sesame seeds over the rice mixture.

Serve immediately and enjoy your delicious Chirashizushi!

Celebrate Hina Matsuri with a Vibrant & Healthy Gomoku Chirashi Sushi

This Gomoku Chirashi Sushi recipe offers a delicious and visually appealing way to celebrate Hina Matsuri (Doll Festival). It features a beautiful assortment of colorful toppings over seasoned sushi rice, creating a dish that’s both festive and satisfying. This recipe is surprisingly easy to make, even for beginners.

Key Ingredients & Preparation:

Begin by preparing the key components of the dish. Rehydrate the dried shiitake mushrooms and set aside the soaking liquid. Remove excess oil from the aburaage by pouring hot water over them. Cook the rice with kombu seaweed, using slightly less water than usual for a firmer texture.

Preparing the Lotus Root:

Thinly slice the lotus root and blanch it quickly in boiling water. While still hot, toss the lotus root with rice vinegar to enhance its flavor and preserve its crispness.

Preparing the Vegetable Toppings:

Julienne the carrot and thinly slice the aburaage and rehydrated shiitake mushrooms. Kyoto carrots, with their deeper red hue, are recommended for a more vibrant presentation. Sauté the carrots in vegetable oil, then add sugar, soy sauce, the shiitake mushrooms, and aburaage. Add the reserved shiitake soaking liquid, bring to a boil, then remove from heat and allow the flavors to meld.

Making Kinshi Tamago (Thin Omelette Strips):

Create thin omelettes by whisking eggs with sugar, a pinch of salt, and a touch of katakuriko slurry (this helps prevent tearing). Once cooked and cooled, thinly slice the omelettes into kinshi tamago.

Seasoning and Assembling the Sushi Rice:

Once the rice is cooked, gently transfer it to a moistened sushi oke (wooden barrel). Quickly and evenly mix in the sushi vinegar. For optimal results, cook the rice slightly firmer than usual. Mix in the prepared lotus root and sprinkle sesame seeds over the rice.

Adding the Toppings and Garnishes:

Arrange the cooled vegetable mixture and kinshi tamago over the seasoned sushi rice. Avoid adding any excess liquid from the vegetable mixture to prevent a soggy dish. Finally, garnish with fresh greens like baby chrysanthemum greens, salad cress, blanched snow peas, or mizuna leaves.

Serving:

This Gomoku Chirashi Sushi is perfect for sharing and allows everyone to portion their own serving, making it an ideal dish for Hina Matsuri celebrations and other gatherings.

Beautiful Chirashizushi for Hinamatsuri (Girls’ Day)

This recipe guides you through making a vibrant and delicious Chirashizushi, a scattered sushi perfect for celebrating Hinamatsuri (Girls’ Day). Chirashizushi is a festive dish known for its colorful and varied toppings, making it a beautiful centerpiece for this special occasion.

Ingredients

Rice:

  • 900 ml raw rice, cooked
  • 10 cm square sheet of Kombu seaweed

Fillings:

  • 1 Carrot
  • 8 Dried shiitake mushrooms, large
  • 1 Lotus root, medium sized
  • 1 Burdock root, medium sized
  • 1 Cooked bamboo shoot in brine, medium sized

Omelette:

  • 8 Eggs

Garnish:

  • 1 Snow peas
  • Red pickled ginger

Seasonings:

  • Sushi Vinegar:
    • 100 ml Vinegar
    • 3 tbsp Sugar
    • 1 tsp Salt
  • Sugar
  • Mirin
  • Soy sauce
  • Salt

Instructions

Prepare the Fillings:

  1. Sweetened Carrot: Julienne the carrot. Simmer in dashi stock with sugar and a pinch of salt until the liquid evaporates.
  2. Bamboo Shoots and Burdock Root: Slice the bamboo shoots into batons and shred the burdock root. Cook separately or together in dashi stock, sugar, mirin, and soy sauce until the liquid is gone.
  3. Seasoned Shiitake Mushrooms: Rehydrate the shiitake mushrooms. Simmer in dashi stock, sugar, soy sauce, and mirin.
  4. Sweet and Sour Lotus Root: Thinly slice the lotus root and cook with vinegar and sugar until the liquid evaporates.

Prepare the Other Components:

  1. Thin Omelets: Whisk eggs with sugar, salt, and dissolved katakuriko (potato starch). Make thin omelets and slice them thinly.
  2. Sushi Rice: Cook the rice with kombu. While the rice is hot, mix in the sushi vinegar and let it rest for 1 minute. Mix well and cool with a fan for glossy grains.

Assemble the Chirashizushi:

  1. Gently combine the sushi rice with the prepared fillings. Garnish with the thin omelet slices, cooked snow peas, and red pickled ginger.

Edible Flower Field Chirashi Sushi Cake

This recipe guides you through creating a visually stunning and delicious chirashi sushi cake, decorated with edible flower designs. The cake features layers of seasoned sushi rice, flaked salmon, and vibrant vegetable garnishes, creating a beautiful centerpiece for any occasion.

Ingredients

Sushi Rice:

  • 360 ml sushi rice (2 rice cooker cups)

Egg Crepe Flowers:

  • 2 Eggs
  • 1 tablespoon sugar
  • 1 dash salt
  • 1 teaspoon katakuriko (potato starch)
  • 1 teaspoon water

Sushi Rice Seasoning and Filling:

  • 2 tablespoons sakura denbu (sweet pink fish flakes)
  • 1 fillet salted salmon
  • 10 small shrimp
  • 1 tablespoon vinegar
  • 1 tablespoon sugar
  • 1 dash salt

Vegetable Garnishes & Seasoning:

  • 6 stalks spinach
  • 3 grams bonito flakes
  • 1 teaspoon soy sauce
  • 1 carrot
  • 1 cucumber

Instructions

1. Prepare the Egg Crepe Flowers: Whisk eggs with sugar, salt, katakuriko, and water. Cook thin egg crepes. Cut into rectangles (5×10 cm), fold, and make small slits on the folded side. Roll to create dandelion shapes.

2. Prepare the Sushi Rice: Make 5-ingredient sushi (see notes for a suggested recipe). Mix half of the prepared sushi rice with the 5-ingredient sushi mixture. Mix the other half of the sushi rice with sakura denbu.

3. Prepare the Spinach: Blanch spinach and cut into 3 cm pieces. Mix with bonito flakes and soy sauce.

4. Layer the Sushi Cake: Line a circular mold with a milk carton (for height). Layer the bottom with the 5-ingredient sushi rice, followed by the spinach, and finally the sakura denbu rice. Press each layer firmly.

5. Prepare and Add the Salmon: Grill the salted salmon, remove bones, and flake. Layer the flaked salmon over the rice and press down firmly. Carefully remove the mold.

6. Prepare the Vegetable Garnishes: Create thin ribbons of carrot and cucumber using a peeler.

7. Prepare and Add Shrimp: Briefly boil shrimp and marinate in vinegar, sugar, and salt. Cut shrimp in half lengthwise. Roll carrot ribbons and place half a shrimp inside each, resembling small flowers. Place these on the cake.

8. Add Cucumber and Egg Flowers: Fold cucumber ribbons in half and place two slices where you’ll add the egg dandelions. Gently place the egg flowers on top of the cucumber slices.

9. Final Touches: Add an egg dandelion to the center shrimp for the finishing touch.

Note: A suggested 5-ingredient chirashi sushi recipe can be found online.

Easy Shredded Egg (Kinshi Tamago) for Chirashi Sushi

This recipe provides a simple and foolproof method for making beautiful, delicate shredded egg, also known as kinshi tamago, perfect for topping chirashi sushi. The steps are easy to follow, ensuring a tender and flavorful omelet every time.

Ingredients

  • 4 Eggs
  • 1 tbsp Sugar
  • 2 tsp Katakuriko (Potato Starch)
  • 2 tbsp Water

Instructions

  1. In a small bowl, dissolve the katakuriko in the water to create a slurry. This helps create a smooth and tender omelet.

  2. Crack the eggs into a larger bowl. Add the sugar and the katakuriko slurry. Whisk gently until well combined. Avoid over-whisking to prevent a foamy texture. For an extra smooth omelet, strain the mixture through a fine-mesh sieve. This step is optional.

  3. Lightly coat a non-stick frying pan with oil and heat over medium heat. Pour 1/4 of the egg mixture into the pan, tilting to spread evenly into a thin layer.

  4. Once the edges begin to set, gently lift the omelet with chopsticks or a spatula and flip it over to cook the other side briefly. The omelet should be light yellow and fully cooked but not browned.

  5. Repeat steps 3 and 4 with the remaining egg mixture, cooking each portion separately. Stack the cooked omelets as they are finished.

  6. Allow the omelets to cool completely. Once cooled, roll them up tightly and slice thinly to create shredded egg. Use as a topping for your favorite chirashi sushi.

Easy 5-Ingredient Chirashi Sushi

This recipe provides a simple way to enjoy chirashi sushi with only 5 main ingredients. This colorful and flavorful dish is perfect for a quick weeknight meal or a casual gathering. While additional ingredients can enhance the flavor and presentation, the core recipe focuses on simplicity and ease of preparation.

Ingredients

For the Sushi Rice:

  • Sushi Rice (enough for 3 rice bowls x 2)

For the Stew:

  • Dried Shiitake Mushrooms (5)
  • Dried Kampyo (30 grams)
  • Burdock Root (1/2)
  • Carrot (1/2)
  • Aburaage (1)

For the Stew Broth (A):

  • Reserved Shiitake Mushroom Soaking Water (200 ml)
  • Water (200 ml)
  • Dashi Stock Granules (1/2 tsp)
  • Soy Sauce (3 tbsp)
  • Sugar (3 tbsp)
  • Sake (1 tbsp)
  • Mirin (1 tbsp)

For the Iri Tamago (Scrambled Eggs):

  • Eggs (2)
  • Sugar (1 tbsp)
  • Sake (1 tbsp)
  • Salt (a pinch)

For the Garnish:

  • Nori Seaweed (1 sheet)
  • Mitsuba or Shiso Leaves (1)

Optional Ingredients:

  • Shrimp
  • Lotus Root
  • Seasoning Mix (1 tbsp Dashi, 1 tbsp Vinegar, 1 tsp Sugar, pinch of Salt)

Instructions

  1. Prepare the Ingredients: Rehydrate the dried shiitake mushrooms, discard the stems, and thinly slice them. Save 200ml of the soaking liquid. Cut the carrots and aburaage into thin matchsticks, approximately 3-4 cm long.

  2. Prepare Kampyo and Burdock: Wash the kampyo, rub it with salt, and soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Shave the burdock root into long, thin pieces.

  3. Simmer the Stew: In a pot, combine all ingredients for the stew broth (A). Bring to a boil, add the prepared shiitake mushrooms, kampyo, burdock root, carrots, and aburaage. Cover and simmer over medium heat for about 30 minutes, or until the liquid is reduced. Let it cool.

  4. Make Iri Tamago: Whisk the eggs with sugar, sake, and salt. Heat a little vegetable oil in a frying pan, pour in the egg mixture, and scramble quickly with chopsticks to create small, fluffy pieces.

  5. Assemble the Chirashi Sushi: Gently mix the cooled stew into the prepared sushi rice. Top with the scrambled eggs, minced mitsuba or shiso leaves, and a sheet of nori seaweed, cut into strips.

  6. Optional additions: For a more elegant presentation, blanch shrimp and/or lotus root, then marinate them in the optional seasoning mix before adding them as a topping.

History of Chirashi-zushi

Chirashi-zushi, meaning “scattered sushi,” boasts a history rooted in practicality and resourcefulness. Its origins can be traced back to Edo-era (1603-1868) Japan. During this period, samurai would often eat simple meals of rice topped with leftover bits of fish and vegetables. This was a way to avoid wasting food and ensure a quick, yet nutritious meal.

Unlike the meticulously crafted nigiri or the rolled perfection of maki, chirashi-zushi embraced a more casual approach. The emphasis was on the fresh, flavorful ingredients rather than elaborate presentation. This made it a popular dish among commoners as well, especially during festive occasions and celebrations. People could easily prepare large quantities to share, making it a communal and joyful dish.

Over time, chirashi-zushi evolved, incorporating regional variations and more elaborate toppings. While the basic concept remained – seasoned rice adorned with a variety of seafood and vegetables – the specific ingredients and presentation styles adapted to local tastes and customs. From the vibrant Edomae chirashi-zushi of Tokyo, featuring a medley of raw seafood, to the more subdued Kansai-style, often incorporating cooked or simmered ingredients, chirashi-zushi became a beloved dish across Japan.

Nutritional Content and Benefits of Chirashi-zushi

Chirashi-zushi, often called “scattered sushi,” offers a delightful mix of flavors and a surprisingly good nutritional profile. The dish’s core ingredients contribute to a healthy and balanced meal.

Sushi rice provides carbohydrates for energy, while the vinegar used in its preparation adds a touch of acidity and may aid digestion. Fish, a prominent component of chirashi-zushi, is an excellent source of protein, omega-3 fatty acids, and essential vitamins and minerals like vitamin D and selenium. The specific nutrients will vary depending on the type of fish used, such as salmon, tuna, or mackerel.

The vibrant array of vegetables commonly included, like shredded carrots, cucumber, and edamame, add fiber, vitamins, and antioxidants. Nori seaweed, often used as a garnish or wrapper, contributes iodine, crucial for thyroid function. Other toppings, like fish roe (tobiko), offer a burst of flavor and additional nutrients.

While chirashi-zushi offers numerous nutritional benefits, it’s important to be mindful of the sodium content, which can be elevated due to the soy sauce often served alongside. Opting for low-sodium soy sauce or enjoying it in moderation can help manage sodium intake.

Overall, chirashi-zushi can be a healthy and satisfying meal option when enjoyed as part of a balanced diet. Its diverse ingredients provide a wide range of essential nutrients, making it a flavorful and nutritious choice.

Tips for Choosing Quality Sushi Rice

Chirashi-zushi hinges on perfectly cooked sushi rice. Choosing the right grain is the first step to success. Look for short-grain Japanese rice, sometimes labeled “sushi rice.” This variety has the necessary high starch content that creates the desired stickiness after cooking.

Check the production date for freshness. Rice, like other grains, can go stale. Fresher rice generally cooks up better and has a more pleasant aroma.

Read the ingredients list. Ideally, it should only contain rice. Avoid pre-seasoned or blended rice products, as these can interfere with the delicate balance of flavors in your chirashi-zushi creation.

Consider purchasing rice from reputable Asian grocery stores. They often have a wider selection and quicker turnover, increasing your chances of finding top-quality sushi rice.

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