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My Mother's Chirashi Sushi Recipe

My Mother's Chirashi Sushi Recipe
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Serving : 5
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Prepare the ingredients before making My Mother's Chirashi Sushi in your home. Then, follow these steps below to serve My Mother's Chirashi Sushi for your family or friends.

Ingredients: My Mother's Chirashi Sushi

  • 540 ml White rice
  • 1 sheet Kombu for dashi stock
  • Filling:
  • 500 ml Water
  • 5 Dried shiitake mushrooms (thick, plump ones)
  • 100 grams Lotus root
  • 150 grams Cooked bamboo shoots in brine
  • 1 medium Carrot
  • 3 tbsp Light brown sugar
  • 2 tsp Salt
  • 3 tbsp Soy sauce
  • 2 tsp Cooking sake
  • 1 tsp Dashi stock granules
  • Sushi vinegar
  • 60 ml Vinegar
  • 30 ml Lemon juice
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 20 grams Chirimen jako
  • Garnish:
  • 5 leaves Shiso leaves
  • 3 Eggs
  • 1 tbsp Shiro-dashi

How to Make My Mother's Chirashi Sushi

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

    Step 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.
  • Step 2
  • Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
  • Once the sushi rice has cooled, add the drained filling and mix.
  • Step 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!
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