How to Make Chirashi Sushi (Scattered Sushi)
Chirashi sushi consists of cooked rice mixed with vinegar and other seasonings, topped with ingredients such as eggs, vegetables, and sashimi. Depending on the region, the family, the ingredients used, and how it is arranged, chirashi sushi can be called Gomoku-chirashizushi, kaizen-chirashizushi, bara-sushi, and so on.
Chirashi sushi originated in the Edo period (1603-1867) but later became more popular after the Meiji period (1868-1912). The ingredients, preparation methods, and even cooking methods changed as this dish spread throughout Japan.
Nowadays, due to its gorgeous appearance, chirashi sushi is often eaten on festive occasions like Hinamatsuri (the Dolls' Festival) on March 3rd, entrance ceremonies, and birthdays.
The ingredients used for chirashi sushi have a celebratory meaning. For example, shrimp represents living a long life until your waist bends, lotus root represents being able to see the future well into the distance, and eggs represent gold, silver, and treasure.
Usually, chirashi sushi is served on a large plate or in a large wooden bowl called a sushi oke. It is then taken and eaten on individual plates using a rice scoop, or shomoji. Chirashi sushi is often served with soup, such as osuimono (clear broth soup) with clams.
Ideally, chirashi sushi should be eaten the same day it is made, but if not, it can be stored in the refrigerator. (However, the sashimi components should be tightly wrapped in plastic wrap to prevent them from drying out. They should also be consumed within a day. It is recommended to store the chirashi sushi in the vegetable compartment because the humidity and temperature settings are slightly higher than the other sections of the refrigerator. Sushi rice will harden and lose its flavor when chilled. Therefore, try to consume chirashi sushi as quickly as possible after making it.
Today we will share a simple and delicious recipe using a Chirashi Sushi Kit which is available on our website. We’ll also show you how you can beautifully garnish this dish. Let's get to the recipe!
Overview
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Total servings: 6
Difficulty: Easy
Ingredients
- 500g Cooked Rice
- 1 bag Chirashi Sushi Seasoning Mix
- 150g Lotus Root
- 2 Eggs
- 5 Snap Peas
- Boiled Shrimp (as much as you like)
- Sashimi (as much as you like)
- 70ml Water
- 70g Rice Vinegar
- 30g Sugar
- 1 pinch of Salt
- 1/2 teaspoon Shirodashi
- 1 Sheet of Nori Seaweed
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