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Chirashi Sushi Recipe

Chirashi Sushi Recipe
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Prepare the ingredients before making Chirashi Sushi in your home. Then, follow these steps below to serve Chirashi Sushi for your family or friends.

Ingredients: Chirashi Sushi

  • 270 ml White rice
  • 1 3cm square Kombu for dashi stock
  • 1 1/2 tbsp ◆Regular rice vinegar or mild vinegar
  • 1 tbsp ◆Sugar
  • 1/2 tsp ◆ Usukuchi soy sauce
  • 1 pinch ◆Salt (optional)
  • 1 Additional ingredients (optional)

How to Make Chirashi Sushi

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Chirashi Sushi in your home by yourself.

    Step 1
  • Put 1.5 rice cooker cups of uncooked rice in a rice cooker with the kombu and water. Leave to soak for at least 30 minutes, then switch the rice cooker on. I usually make 3 rice cooker cups at a time.
  • Step 2
  • In the meantime, combine the ◆ ingredients, and prepare the other ingredients.
  • Step 3
  • When the rice is cooked, remove the kombu and add the ◆ ingredients while the rice is still hot. Mix it in using a cut-and-fold motion. Leave to cool.
  • Step 4
  • Add any ingredients you like. The version in the top photo has shiso leaves, red pickled ginger and sesame seeds. The one in the bottom photo has cucumber, imitation crab sticks, and chirimen jako.
  • Step 5
  • Transfer to a serving plate to finish. I topped it here with kinshi tamago (finely shredded thin omelette) and shredded nori seaweed.
  • Step 6
  • With different additions and toppings.
  • Step 7
  • For the kinshi tamago (shredded omelette), see"Foolproof Tamagoyaki"
  • Step 8
  • This is a collaboration with user "umemodoki" Sushi rolls with aburaage.
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