Name: Chirashi Sushi with Tamagoyaki, Lotus Roots, Snow Peas, and Sakura Denbu Recipe
Prep time: 30 min
Cook time: 40 min
Total time: PT-490427H6M25S
Cuisine: Japanese
Ingredients: 2 cups Japanese short grain rice; 1.8 cups water; 1 5cm strip of Kombu Kelp; 4 tbsp vinegar; 2 tbsp sugar; 2 tsp sea salt; 4 dried shiitake mushrooms, soaked overnight; ½ carrot (cut into matchstick-like pieces, about 70g); ¼ cup kanpyo (dried gourd strips); ⅔ cup shiitake dashi (soaking water from shiitake mushrooms); 2 tbsp sugar; 2 tbsp mirin; 2 tsp soy sauce; ¼ tsp salt; 3 large eggs; 2 tsp sugar; ½ tsp salt; 2 tbsp water; 1 tsp cooking oil; 4 snow peas (parboiled and cut); ¼ cup renkon (lotus root), sliced thinly; 2 tbsp sakura denbu (pink cod flakes); 2 myoga flower buds (thinly sliced, for garnish); 2-3 green shiso leaves (chopped, for garnish); 1 tbsp white sesame seeds

Introduction

Chirashi Sushi is a vibrant and colorful Japanese rice dish topped with an array of delicious ingredients. It’s a wonderful way to enjoy sushi flavors without the fuss of rolling. Perfect for a light meal or festive occasion, this recipe brings together seasoned rice, savory toppings, and fresh garnishes.

Ingredients

2 cups Japanese short grain rice

1.8 cups water

1 5cm strip of Kombu Kelp

4 tbsp vinegar

2 tbsp sugar

2 tsp sea salt

4 dried shiitake mushrooms, soaked overnight

½ carrot (cut into matchstick-like pieces, about 70g)

¼ kanpyo

⅔ cup shiitake dashi

2 tbsp sugar

2 tbsp mirin

2 tsp soy sauce

¼ tsp salt

3 large eggs

2 tsp sugar

½ tsp salt

2 tbsp water

1 tsp cooking oil

4 snow peas (parboiled and cut)

¼ cup renkon (lotus root), thinly sliced

2 tbsp Sakura denbu (pink cod flake)

2 myoga flower buds (for garnish)

2-3 green shiso leaves (for garnish)

1 tbsp white sesame seeds

Instructions

Step 1: Wash the rice several times until the water runs clear. Drain and place in a rice cooker with 1.8 cups of water and the kombu kelp strip. Cook as per your rice cooker’s instructions.

Step 2: While the rice cooks, combine rice vinegar, 2 tbsp sugar, and 2 tsp sea salt in a small pot over medium heat. Stir until the sugar dissolves, then remove from heat.

Step 3: Moisten a wooden sushi tub (hangiri) with water and wipe away excess moisture. When the rice is done, remove the kombu and transfer rice to the tub. Pour the sushi vinegar over the rice and gently fold using a wooden spatula while fanning to cool the rice and give it a glossy finish.

Step 4: Prepare the mixing-in ingredients: squeeze excess water from soaked shiitake mushrooms (reserve soaking water as shiitake dashi). Remove mushroom stems and slice thinly.

Step 5: In a saucepan, combine shiitake dashi, sliced shiitake mushrooms, carrot, kanpyo, 2 tbsp sugar, 2 tbsp mirin, 2 tsp soy sauce, and ¼ tsp salt. Bring to a boil, then simmer until most liquid evaporates. Drain any excess liquid.

Step 6: Make tamagoyaki: beat eggs with 2 tsp sugar, ½ tsp salt, and 2 tbsp water. Strain mixture twice for smoothness. Heat 1 tsp oil in a rectangular pan over medium heat. Pour one-third of the egg mixture, break bubbles gently, and scramble lightly. Once partially set, fold the egg to one end of the pan.

Step 7: Wipe empty side with oil-soaked paper, pour in the next third of egg, lift folded egg to let liquid run underneath, then fold and roll the egg. Repeat with the last third of egg mixture. Remove from heat and cool. Cut the rolled egg into small cubes.

Step 8: Defrost frozen lotus roots if necessary. String and parboil snow peas. Set aside.

Step 9: Mix the cooked mushroom and vegetable mixture gently into the sushi rice using a cutting motion to avoid mashing.

Step 10: Scatter tamagoyaki cubes, snow peas, sliced renkon, and sakura denbu over the rice.

Step 11: Garnish with chopped shiso leaves, thinly sliced myoga buds, and sprinkle with white sesame seeds before serving.

Tips & Variations

Soaking dried shiitake mushrooms overnight enhances their flavor and provides a delicious dashi to season other ingredients.

Use a fan or handheld fan while mixing rice and vinegar to cool rice quickly and give it a shiny finish.

For a colorful variation, add toppings such as sliced cucumber, avocado, or cooked shrimp to customize your chirashi sushi.

FAQs

Can I use regular white rice instead of Japanese short grain rice?

Japanese short grain rice is preferred for its sticky and fluffy texture that holds sushi vinegar well. Regular long grain rice tends to be drier and less sticky, so it’s best to use sushi or short grain rice for authentic texture.

What can I substitute for kanpyo if it’s unavailable?

If kanpyo (dried gourd strips) is hard to find, you can substitute with thin strips of carrot or cooked shiitake mushrooms to add texture and mild sweetness to the dish.