Scattered Sushi (Chirashi-zushi)
ちらし寿司 Chirashi-zushiSay it: chee-RAH-shee ZOO-shee
Chirashi-zushi is Japan's scattered sushi: a bowl of lightly vinegared rice crowned with colorful toppings. This home-style version folds sweet-savory simmered shiitake, carrot and lotus root through the rice, then scatters shredded egg, pink shrimp, green peas and nori over the top. It is eaten nationwide at family celebrations, birthdays and the Doll Festival, and it tastes fresh, gently tangy and satisfying rather than heavy. Its appeal is the balance of textures and the bright, festive look, with every component easy to prepare ahead.
Scattered Sushi (Chirashi-zushi)
ちらし寿司, Chirashi-zushi
Pronounced chee-RAH-shee ZOO-shee
- Serves
- 4
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, shellfish, soy, sesame. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sushi rice
Toppings
Simmering sauce
Method
Put the rice in a bowl and rinse under cold running water, stirring gently, until the water runs almost clear. Drain well, then cook with the 2 1/4 cups (540 ml) water in a rice cooker, or in a covered pot brought to a boil and then simmered on low for 12–15 minutes, until tender and the liquid is absorbed.
While the rice cooks, warm the rice vinegar, 2 tbsp (25 g) sugar and 1 tsp (5 g) salt in a small saucepan over low heat just until dissolved; do not boil. Spread the hot rice in a wide bowl, drizzle with the vinegar mixture and fold gently with a rice paddle until the rice is glossy and cooled to room temperature.
Soak the shiitake in 1 cup (240 ml) warm water for 20 minutes until soft. Squeeze dry, reserving the liquid, remove the stems and slice the caps. Combine the reserved liquid, soy sauce, mirin and 1 tbsp (12 g) sugar in a saucepan and bring to a simmer.
Add the shiitake, carrot and lotus root to the simmering sauce and cook over medium-low heat for 8–10 minutes, until the vegetables are tender and most of the liquid is absorbed. Lift the vegetables out with a slotted spoon and set aside; if any liquid remains, boil it down to a syrupy glaze and fold it into the rice later.
For the shredded egg, beat the eggs with 1 tsp (4 g) sugar and a pinch of salt. Heat 1 tsp (5 ml) of the oil in a nonstick skillet over medium-low heat, pour in a thin layer of egg and cook until just set but not browned, about 1 minute; flip briefly and transfer to a plate. Repeat with the remaining oil and egg, then roll the cool crepes and slice into thin strips.
Bring a small saucepan of water to a boil. Add the shrimp and cook for 1–2 minutes, until pink, curled and opaque; lift out and cool. Add the peas to the same water for 1 minute, then drain.
When the rice is at room temperature, fold in the simmered vegetables and peas, reserving a few pieces for the top if you like. Mound the rice in a wide serving bowl or individual bowls.
Scatter the shredded egg, shrimp, nori and sesame seeds over the rice, along with the reserved vegetables. Serve at once.
Regional variant: Sashimi Chirashi (Sashimi Chirashi-zushi)
Omit the simmered vegetables, peas and cooked shrimp. Spread the vinegared rice in a bowl and top with thinly sliced sashimi-grade tuna, salmon and yellowtail, cucumber ribbons, shiso leaves and pickled ginger. Serve with soy sauce and wasabi.
Cook's notes
- Cook the rice slightly firmer than for plain eating; hot rice absorbs the vinegar best, but stop folding once it is glossy so it does not turn sticky.
- Let the egg crepes cool completely before slicing; warm crepes clump together.
- Assemble just before serving so the nori stays crisp and the rice does not dry out.
Serve with
Miso soup and hot green tea; pickled ginger on the side.
Make ahead and storage
The rice and toppings can be prepared up to 2 hours ahead and kept separately at room temperature; assemble just before serving. Refrigerate leftovers and eat within 1 day.
