Chirashi Sushi Or Chirashizushi Recipes

JAPANESE CHIRASHIZUSHI

Steps:

• Gather the ingredients.
• ​ Put rice in a large bowl and rinse with cold water. Repeat rinsing until the runs clear. Drain rice in a colander and set aside for 30 minutes.
• Place rice in a rice cooker and add about 2 1/3 cups of water. Let the rice soak in the water for at least 30 minutes. Start cooker.
• Gather the ingredients.
• In a small saucepan, mix rice vinegar, sugar, and salt. Put pan on low heat and heat until sugar dissolves. Cool vinegar mixture.
• Spread hot steamed rice onto a large plate or a large bowl. Sprinkle vinegar mixture over the rice and quickly mix into the rice using a shamoji (rice spatula).
• Gather the ingredients.
• Remove stems from shiitake and slice thinly. Heat 2/3 cup of reserved water used for rehydrating shiitake in a medium pan.
• Add shiitake, soy sauce, 1 tablespoon sugar, and mirin. Simmer shiitake on low heat until liquid is almost gone. Set aside.
• Make omelets by beating eggs in a bowl with 1 1/2 teaspoons sugar. Oil a medium skillet , our a scoop of egg mixture, and make a thin omelet like a crepe. Continue until mixture is gone.
• Cut omelet into thin strips.
• Serve sushi rice on a large plate or individual bowls. Spread simmered shiitake, cucumber, imitation crabmeat, and omelet strips over rice. Marinate the tuna in soy sauce and a little optional wasabi, and place tuna sashimi on top. Garnish with sesame seeds.

CHIRASHIZUSHI

Steps:

• For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
• Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
• Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook's Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
• For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
• For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.

CHIRASHI SUSHI OR CHIRASHIZUSHI

Steps:

• Wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and then start cook until done.
• In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly. (the amount is to taste, but use very generously.)
• Rehydrated the shiitaki mushrooms in 2 cups of warm water and reserve the water for cooking. Remove the stems from the mushrooms and slice them thinly.
• Heat 2/3 cup of the reserved mushroom water. Add the sliced shiitake, soy sauce and sugar; simmer on low heat until the liquid is evaporated. Set aside.
• In a large bowl beat the eggs and add 1/2 tablespoon sugar. In an oiled skillet, pour a scoop of egg mixture to make a small crepe-like omelette. Repeat to make a few more until mixture is entirely used. Cut cooked egg into strips.
• Serve the sushi rice using individual bowls and scatter the remaining toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the imitation crab meat, egg strips and sesame seeds.