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Chirashi Sushi (Scattered Sushi Rice)
Serves 3–4 · About 1 hr 30 min (About 50 min of this is making the toppings while the rice cooks)
Sweet simmered vegetables mixed into sushi rice, topped with thin egg strips and shrimp. No raw fish.
① Cook the rice→② Cut and simmer the toppings→③ Make the thin egg strips→④ Make the sushi rice→⑤ Mix and serve
What to buy
Rice & eggs
Vegetables
Fish
Seasonings & dry goods
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How to make it
1
Wash and cook the rice
- Put the 2 cups of rice in a bowl, add water, stir with your hand, and pour out the cloudy water. Repeat this 3–4 times
- Put the rice in the rice cooker and add water up to the "sushi rice" line. If there is no such line, fill to a little below the 2 line (cook it a bit firmer because sushi vinegar gets added)
- Turn it on. While it cooks, do steps 2–4
How to tell it's doneThe rice cooker is turned on.
2
Cut the fillings
- Cut everything on the cutting board
- Peel the lotus root with a peeler, cut in half lengthwise, then cut into 2–3 mm thick slices (half-moons). After cutting, soak in a bowl of water for 5 minutes and drain in a strainer
- Peel the carrot and cut into thin strips about 3 cm long and 3 mm wide
- Cut off the shiitake stems and cut the caps into thin slices about 3 mm
How to tell it's doneAll 3 are cut, and the lotus root is drained.
3
Simmer the toppings sweet and salty
- In a pot, put 150 ml water, 1/2 tsp dashi granules, 1 tbsp sugar, 1 tbsp mirin and 1 tbsp soy sauce
- Add the lotus root, carrot and shiitake and set over medium heat
- When it boils, turn to medium-low heat and simmer about 8 minutes, stirring now and then
- Turn off the heat and drain in a strainer to remove the liquid (leftover liquid makes the sushi rice watery)
How to tell it's doneA bamboo skewer (or chopstick) goes easily into the lotus root. The liquid in the pot has cooked down to about 1–2 tbsp.
Be carefulIf the liquid runs out fast and it's about to burn, add water 2 tbsp at a time.
4
Make and cut the thin egg strips
- Crack 2 eggs into a bowl, add 1 tsp sugar and a pinch of salt, and mix well with chopsticks until the whites are broken up
- Put a little vegetable oil in a frying pan and spread it thin all over with paper towels. Set over low heat
- Pour in half the egg mix and tilt the pan to spread it thin over the whole bottom
- Cook about 1 minute until the top is dry, turn off the heat, slide chopsticks in from the edge to flip it, and take it out onto a plate after 10 seconds. Cook the other half the same way
- When it cools a little, stack the 2 sheets on the cutting board, cut in half, stack again, and cut thinly from the end 2–3 mm wide
How to tell it's doneNo liquid is left on the top of the cooked egg, and it feels dry when you touch it (it's cooked through).
Be carefulIf the heat is high, the egg sets too fast, gets blotchy and tears easily. Keep it on low heat.
5
Make the sushi vinegar and turn it into sushi rice
- In a small dish, put 3 tbsp vinegar, 2 tbsp sugar and 1 tsp salt and mix well until the sugar dissolves (if it won't dissolve, warm in the microwave at 600 W for 10–20 seconds and mix)
- Move the cooked rice to a large bowl while it's hot
- Pour the sushi vinegar over all the rice, letting it run off the rice paddle
- Hold the rice paddle upright and move it side to side to mix without squashing the rice. Fan it to cool (with a hand fan, or a plastic sheet if you don't have one)
How to tell it's doneThe rice is shiny and has cooled until it feels just a little warm (not hot).
Be carefulJust-cooked rice is hot. Use the rice paddle, not your hands.
6
Mix in the toppings and serve
- Add the toppings simmered in step 3 to the sushi rice from step 5, and mix it all in a cutting motion with the rice paddle
- Put it in a serving dish and scatter the egg strips from step 4 all over
- Put the shrimp on top. Thaw frozen shrimp as the package says, and pat dry with paper towels before using
- Scatter shredded nori on top if you have it
ReadyThe toppings are mixed all through the sushi rice, and the top is covered in yellow egg strips. If there are leftovers, cover with plastic wrap, keep in the fridge and eat by the next day.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The rice is mushyThere was too much water in step 1, or you didn't drain the liquid from the toppings in step 3. Next time use a little less water to cook the rice, and drain the toppings well in a strainer.
Too sour or blandThe amount of sushi vinegar was off. If sour, use 1 tbsp less vinegar next time. If bland, add a little soy sauce when you eat.
The egg sheets tearThe heat was too high, or you poured in too much egg at once. Use low heat and cook thin, half at a time.
The sushi rice is hard and dryIt cooled too much or was in the fridge too long. Warming just the amount you'll eat lightly in the microwave makes it a little softer.
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