Chirashi Sushi Recipe
Servings: 10
Ingredients
- 3 c. Short-grain rice sushi variety
- 4 c. Water
- 10 Tbsp. Rice vinegar
- 3 Tbsp. Sugar
- 4 tsp Salt
- 12 x Dry shiitake mushrooms soak 1/2 hr
- 1 Tbsp. Sugar
- 2 Tbsp. Low sodium soy sauce
- 3 lrg Large eggs
- 1 Tbsp. Sugar
- 1/2 tsp Salt
- 1/4 c. Sesame seeds
- 3 Tbsp. Black sesame seeds
- 4 ounce Soybeans (Edamame) or possibly Baby Lima Beans
- 2 doz Shrimp, cooked sliced lengthwise
- 8 ounce Salmon broiled
- 5 sht Nori cut into strips
- 1/4 c. Red pickled ginger
Directions
- For vinegared rice: Wash the rice in cold water. Drain. Cook the rice by putting the rice and water in large covered saucepan. Bring to boil over med heat. Don't remove lid, turn the heat to low and let simmer for 15 mins. After cooling, let stand with the lid on for 10 mins.
- Stir together the rice vinegar, sugar and salt in a small bowl till the sugar and salt are dissolved. Uncover the rice, put in a large, wide mixing bowl or possibly roasting pan. Gradually sprinkle on the vinegar mix while you gently stir the rice. Use a magazine to fan the rice mix as you stir. Cover and set aside.
- Marinated Shiitakes: Put the mushrooms in a small saucepan with sufficient of their soaking juices to just cover. Add in the sugar and soy sauce, simmer till most of liquid is absorbed. Cook and slice into 1/8" strips.
- Egg Crepes: In a bowl, mix the Large eggs with the sugar and salt. Pour through a strainer, using the back of a spoon to speed up the process. Heat a nonstick pan on med heat just till warm. Turn the heat to low, brush the pan with oil and pour in a few tbs of egg batter. Swirl the pan to spread the egg as thin as possible. Cook till the bottom sets and flip over, cook the other side till just set. Continue till the batter is gone, stacking the crepes on a plate. Roll the stack into a log, and slice the log into 1/8" slices. Toss to unfurl the slices. Cover and set aside.
- Sesame seeds: Put the black and white sesame seeds in a heavy skillet. Set on med heat. When the pan heats up, swirl the seeds around to toast. Pour into a bowl.
- Soybeans: Soybeans or possibly lima beans. Drain, rinse beans and blanch till just tender. For extra flavor, mix a tbs of soy sauce with a tsp. of wasabi and pour over the soybeans (or possibly lima beans).
- To assemble: Mix the rice with about 3/4 of each of the prepared ingredients above, plus the ginger and nori. Put into a serving bowl, or possibly wooden box and garnish the top with the remaining 1/4 of the ingredients.
- You fold in 3/4 of the fish and seafood with the rice and other ingredients. The remaining 1/4 goes on top.
- This makes a beautiful presentation, especially with the red of the salmon and the black sesame seeds.
- Notes: This is a typical Japanese picnic food. It does not chill well as the rice gets tough. Well-wrapped leftovers store well in freezer, use a microwave to defrost.
- NOTES : This is a recipe which was given to me from a friend who brought it to a pot luck picnic. It was the best dish there and everyone asked for the recipe. She presented it in a large, round, wooden box. I have made it myself and it was wonderful. She said when she was living in Japan, this was typical Japanese picnic food.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 10 servings | |
| Calories 126 | |
| Calories from Fat 56 | 44% |
| Total Fat 6.52g | 8% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 1203mg | 50% |
| Potassium 154mg | 4% |
| Total Carbs 9.2g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.93g | 5% |
| Protein 8.14g | 13% |
