[RECIPE] Chirashi Sushi

Chirashi Sushi is often made for special occasions in Japan, such as Hinamatsuri (Girl's Day) or birthdays. It consists of sushi rice covered with cooked vegetables, egg crepes, and Sashimi fish toppings. This beautiful and colorful rice dish is perfect for parties. (Served in Hakusan Tomoe 25.5x5cm, Blue)

Recipe:

Serving: 4-5
Time: 90 minutes

Ingredients:

• 2 cups Rice
• 400 ml Water
• 1 small piece Kombu (sea kelp)
• 3 tbsp Rice vinegar (Kokoronosu)
• 1&1/2 tbsp Sugar (Morika Beet Sugar)
• Salt (Shiomaru Blue)

[Topping ingredients]

Simmered Shiitake Mushroom

• 4 pieces Dried mushroom (Sugimoto Dried Shiitake)
• 1/2 tbsp Sugar (Morika Beet Sugar)
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 2 tbsp Mirin
• 1 cup Shiitake broth (water used to dehydrate them)

Kinshi Tamago (thin sliced egg crepes)

• 2 Egg

Simmered Renkon (lotus root)

• 1 root Renkon (4oz)
• 2 tbsp Sugar (Morika Beet Sugar)
• 4 tbsp Rice vinegar (Kokoronosu)

Boiled Kinusaya (snow pea) 

• 3-4 pieces Kinusaya peas

Boiled Shrimp

• 5-6 pieces small shrimp
• Salt (Shiomaru Blue)

Ikura (salmon roe) 

• 3-4 tbsp Ikura

Instructions:

1. Rinse the rice, place it in the cooker or pot, add water and Kombu kelp, and cook the rice (follow the cooker's instructions or cook for 40-45 minutes in a pot).
2. In a small bowl, mix sugar, vinegar, and a sprinkle of salt, and set aside for rice.
3. In a cup of water, add the dried mushrooms and rehydrate them for 15-20 minutes.
4. Peel the Renkon, thinly slice it into 0.5-inch pieces, and quickly soak it in water to prevent rusting.
5. In a small pot, add Renkon, sugar, and vinegar, then simmer on low heat for 20 minutes, and set aside.
6. Beat eggs in a bowl, heat a pan over lower medium heat, pour a small amount of egg mixture into the pan, and make a thin crepe. Repeat to make 4-5 sheets of egg crepes.
7. After the egg has cooled, roll each crepe and thinly cut to make shredded egg crepes, and set aside.
8. Squeeze the water from the rehydrated Shiitake mushrooms and slice them.
9. Add Shiitake mushrooms, the broth (water used for rehydration), sugar, soy sauce, Mirin, Sake in a pot, simmer for 15-20 minutes, and set aside.
10. Peel shrimp, devein, and wash quickly. Boil water in a small pot, add shrimp and a sprinkle of salt, then cook for 1-1&1/2 minutes, and set aside.
11. In another pot, boil water, add Kinusaya peas, and cook for 1-1&1/2 minutes. Slice them once cooled down, and set aside.
12. Once the rice is cooked, remove the kelp, transfer it to a bowl, add the vinegar mixture while it's still hot, and quickly mix to fluff the rice.
13. Place the rice on a serving plate, then spread Kinshi Tamago eggs, simmered mushrooms, Renkon, Kinusaya peas, cooked shrimp, and Ikura on top.

> Purchase rice from the rice factory here

RECIPE by Azusa