How To Make Sushi Rice for Chirashi Sushi

Name: How To Make Sushi Rice for Chirashi Sushi
Cuisine: American
Ingredients: 540 ml Uncooked white rice; 600 ml Water or kombu based dashi stock; 66 ml Vinegar; 2 tbsp Sugar; 1 tsp Salt

cookpad.japan @cookpad_jp

This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.

Cook the rice with konbu seaweed dashi stock to increase its umami and make it more delicious.
When cooking the rice, you usually put in the konbu seaweed, switch the cooker on and take the konbu seaweed out during the cooking process. However, our rice cooker is the type that can't be opened halfway through, so I usually cook the rice with water that a piece of konbu seaweed has been soaking in for half a day. Recipe by @cotton

This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.

cookpad.japan @cookpad_jp

This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.

Saved

Ingredients

540 mlUncooked white rice
600 mlWater or kombu based dashi stock
★For the sushi vinegar:
66 mlVinegar
2 tbspSugar
1 tspSalt

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Steps

1

Rinse the rice 1 hour before cooking, and drain in a sieve. Cook the rice in an equal amount of water or konbu seaweed dashi stock.
2

Make the sushi vinegar. Put the ★ ingredients in a small saucepan and heat up a bit and dissolve the sugar and salt. You can also just stir well until it dissolves without heating it up.
3

Moisten the handai (wooden sushi rice tub) with water or vinegar. Put the freshly cooked rice in, drizzle on the sushi vinegar, and mix using a cut-and-fold motion. Cover the rice with a moistened and wrung out kitchen towel and leave for about a minute to allow the sushi vinegar to soak into the rice.
4

Mix using a cut-and-fold motion while fanning the rice. Cool down to body temperature. Mix in the additional chirashi sushi ingredients at this point.
5

Put the mixed rice into a large serving box (juubako). Decorate the top with kinshi tamago (shredded thin omelette), slices of kamaboko and snow peas. Your chirashi sushi is done.