Easy Chirashi-zushi with Edamame

Name: Easy Chirashi-zushi with Edamame
Yield: 6 servings
Cuisine: British
Ingredients: 3 cups (*180ml cup) Japanese Short Grain Sushi Rice; 1/2 Carrot *sliced, blanched in salted water; 1/2-1 Cucumber *thinly sliced, slightly salted; 40 g Dried Shiitake *cooked Sweet Soy Broth (Suger 1 : Soy Sauce 2 : Mirin 1); 1 cup Edamame *cooked, removed from pods; Snow Peas; 4 Eggs; 1 teaspoon Oil; Nori & Toasted Sesame Seeds *optional; 72 ml Japanese Rice Vinegar; 60 g Sugar *about 60ml; 1 & 1/5 teaspoons Salt

Hiroko Liston @hirokoliston

Melbourne, Australia

I often cook this ‘Chirashi-zushi’, a type of Sushi which is a kind of decorated rice salad, as a side dish for BBQ. Crunchy ‘Edamame’ are very tasty when mixed with sushi rice. Decorate it with your favourite toppings. This can be a fun activity for children.

Hiroko Liston @hirokoliston

Saved

Ingredients

6 servings

3 cups(*180ml cup) Japanese Short Grain Sushi Rice
1/2Carrot *sliced, blanched in salted water
1/2-1Cucumber *thinly sliced, slightly salted
40 gDried Shiitake *cooked Sweet Soy Broth (Suger 1 : Soy Sauce 2 : Mirin 1)
1 cupEdamame *cooked, removed from pods
Snow Peas
4Eggs
1 teaspoonOil
Nori & Toasted Sesame Seeds *optional
Sushi Vinegar
72 mlJapanese Rice Vinegar
60 gSugar *about 60ml
1& 1/5 teaspoons Salt

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Steps

1

Cook Rice with slightly less amount of water to achieve firmer texture. When Rice is cooked, allow it to steam for 10 minutes.
2

Make 'Sushi Vinegar' by mixing Rice Vinegar, Sugar and Salt. Pour it over the HOT cooked rice, then empty it into a large mixing bowl.
3

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.
4

Cover the rice with a damp cloth to stop the rice drying out.
5

Prepare other ingredients for mixing and topping.
6

Place thinly sliced Cucumber into a bowl, add Salt and massage, then rest for a while. Squeeze the Cucumber to remove excess water.
7

Soak the Dried Shiitake in cold water until soft, drain and slice thinly. (OR use already sliced Dried 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 and squeeze slightly to remove excess liquid.
8

Heat small amount of Oil in a frying pan and cook Eggs to make firm & dry scrambled egg. Transfer to a plate.
9

Carrot and Snow Peas need to be blanched in salted water. Do not over cook.
10

Mix Sushi Rice, Cucumber, Edamame and Shiitake to combine.
11

Finally decorate with toppings.