My Mother's Chirashi Sushi
I've loved my mother's chirashi sushi since I was a child.
To the replicate my mother's recipe, I added lemon juice (once, I used kabosu citrus) to the sushi vinegar and adjusted the recipe for a refreshing tart flavor.
The sushi vinegar becomes salty if you let it boil for too long. So only heat it enough to dissolve the sugar in residual heat. For 5 servings. Recipe by Kiyosuke
My Mother's Chirashi Sushi
I've loved my mother's chirashi sushi since I was a child.
To the replicate my mother's recipe, I added lemon juice (once, I used kabosu citrus) to the sushi vinegar and adjusted the recipe for a refreshing tart flavor.
The sushi vinegar becomes salty if you let it boil for too long. So only heat it enough to dissolve the sugar in residual heat. For 5 servings. Recipe by Kiyosuke
Cooking Instructions
- 1
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.
- 2
Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
- 3
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.
- 4
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.
- 5
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.
- 6
Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
- 7
Once the sushi rice has cooled, add the drained filling and mix.
- 8
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!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Chirashi Sushi Chirashi Sushi
I learned how to make chirashi sushi from books, but I couldn't get it to taste the way I wanted. I just measured out ingredients that I like using a spoon.For the toppings, it's easiest if you use things that don't require additional seasoning. Top with blanched snow peas, sakura-denbu, pickled daikon radish, or anything else you like.Because the toppings have quite neutral tastes, I've added umami and salt to the sushi vinegar along with usukuchi soy sauce. Recipe by Kakigori
-
Chirashi-Sushi Chirashi-Sushi
If you are planning to have a party at home, chirashi-sushi is something I definitely recommend. It's easy to make, healthy, and goes well with any kind of alcohol. I like to pair it with sparkling wine. Try it and you will love it!!
-
Chirashi Sushi (Scattered Sushi) Chirashi Sushi (Scattered Sushi)
Festive occasions call for chirashi sushi.This is definitely tastier with lotus root.Wring out the dried shiitake mushrooms and usu-age, and mix with the vinegar flavored sushi rice.Make it even more extravagant with some grilled anago eel or an extra sprinkle of chirimenjako (tiny dried salted sardines). Recipe by image -
Easy Chirashi Sushi Easy Chirashi Sushi
My kids said this was yummy, so I wrote it down so as not to forget.Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko -
Chirashi Temari Sushi Chirashi Temari Sushi
I made this for the 2nd Annual International Food Evening.Since the carrots and shiitake mushrooms are mixed into the rice, they should be chopped into small pieces to make it easier to roll the rice balls with your hands.If there's too much filling, the rice balls will break easily, so be careful. The shiitake mushrooms have a rather rich, sweet and salty taste, so the refreshing taste of the carrot gives the rice a nice balance. Recipe by Fiyorudo -
Flower Chirashi Sushi Flower Chirashi Sushi
I wanted to make a special chirashi sushi with a twist that's easy to prepare.After prepping, all you need to do is mix in the ingredients.If you make good use of commercial chirashi sushi mix, you can quickly prepare this whenever. Recipe by Karubo-n -
Easy Salmon Chirashi Sushi Easy Salmon Chirashi Sushi
My mother used to make this sushi a lot.My daughter doesn't like shiso, so I take out her portion before adding the shiso, and just mix it in the rest for the adults.My mother used to add myoga ginger. Try that when it's in season! For 4 to 5 servings. Recipe by Naosuke -
Chirashi Sushi Rolls Chirashi Sushi Rolls
I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.These sushi rolls are made easy by using commercial chirashi sushi mix.You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen -
5-Ingredient Chirashi Sushi 5-Ingredient Chirashi Sushi
I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu -
Chirashi Sushi (5 Ingredient Chirashi Sushi) Chirashi Sushi (5 Ingredient Chirashi Sushi)
This is my family's chirashi sushi. It's delicious! Be careful not to eat too much!!!The fillings are rather moist, so it makes the entire dish moist and delicious.It's delicious when you use homemade dried shiitake mushrooms. Recipe by Cooking S Papa -
Chirashi Sushi (Sushi for Dolls' Day) Chirashi Sushi (Sushi for Dolls' Day)
I may be a guy, but I have a little sister, so during the Girls' Festival I was able to eat this festival sushi!When making sushi rice, mix quickly then cool with a fan to make it shiny! Don't fan while you mix (that makes it sticky). Also, mix in the ingredients before it cools! (If you do it after it cools, it won't stick together). For 6 servings. Recipe by Satorun -
Decorated Chirashi Sushi Decorated Chirashi Sushi
Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.I used a spring-form cake mold with a non-stick coating.If your mold is made out of a material that rice sticks to easily, line with plastic wrap first.I think it's fun to change the toppings to fit the season. For one 18 cm [7.1 in] mold. Recipe by Kikka mama
More Recipes
- How To Make Sushi Rice for Chirashi Sushi
- Fragrant with Garlic! Umeboshi and Tuna Aglio, Olio e Peperoncino
- pork Vegetable soup
- Versatile Basic Homemade Sweet Miso (Dengaku Miso)
- Rolly Polly Shrimp Dumpling Balls
- For Summer! Salmon and Shiso Chirashi Sushi
- My Grandma's Recipe! Juicy Inarizushi
- My Family's Favorite Kansai-style "Modan" Okonomiyaki
- Carbonara with White Miso
- Saba Oshizushi (Pressed Horse Mackerel Sushi)
Comments