5-Ingredient Chirashi Sushi. Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings. Learn how to make this quick and easy Among all the different types of sushi in Japan, Chirashi Sushi (ちらし寿司), literally means "scattered sushi", is probably the most common sushi. There really is no "set" recipe for chirashi sushi and the ingredients tend to vary regionally.

This video will show you how to make Chirashi Sushi (Chirashizushi), a kind of sushi dish with thinly sliced Sashimi raw fish placed over a bed of sushi. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. This beautifully arranged sushi is the easiest of all the Ingredients are sliced or cut into small pieces, then scattered over the sushi rice. You can cook 5-Ingredient Chirashi Sushi using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of 5-Ingredient Chirashi Sushi

You need 3 of rice bowls' worth x 2 Sushi Rice.
It's of Stew.
Prepare 5 of Dried shiitake mushrooms.
You need 30 grams of Dried kampyo.
It's 1/2 of Burdock root.
It's 1/2 of Carrot.
It's 1 of Aburaage.
It's 200 ml of A: Rehydrated shiitake mushrooms.
It's 200 ml of A: Water.
You need 1/2 tsp of A: Dashi stock granules.
Prepare 3 tbsp of of each A: Soy sauce, sugar.
It's 1 tbsp of of each A: Sake, mirin.
You need 2 of Eggs for iri tamago.
Prepare 1 tbsp of each of sugar and sake; 1 dash of salt B: Sugar, sake, salt.
You need 1 of Nori seaweed.
Prepare 1 of Mitsuba or Shiso leaves.
Prepare 1 of seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional).

That's all it takes to make such a good-looking sushi! At most sushi restaurants this means covering the rice with slices of various raw fish, but that's not always how it's made. For those of you that have never had it, chirashi sushi i a bowl of vinegared sushi rice topped with a bunch of colorful stuff. It's time for the final day of Sushi Week.

5-Ingredient Chirashi Sushi step by step

Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long..
Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings..
Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool..
Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago..
Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!.
If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!.

Today we make chirashizushi: the simplest, homiest, and most varied form of sushi. Chirashi sushi is simply sushi rice topped with different types of fish served raw. It can also come with shredded eggs, shiitake mushrooms or other topping options. Chirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. Chirashi zushi means "scattered sushi": sushi rice spread on a plate and artfully decorated with seafood, vegetables, crêpe-thin fried egg and other tasty ingredients.