Chirashi Sushi

Name: Chirashi Sushi
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: Serves: 4–5
Cuisine: Japanese
Ingredients: 2 quantities of cooked Sushi Rice, cooled to room temperature (see page 210); 80 g (2¾ oz) carrot, cut into thin matchsticks; 20 g (¾ oz) dried shiitake mushrooms (about 8 whole dried mushrooms); 80 g (2¾ oz) snow peas (mangetout), thinly sliced; 2 tablespoons soy sauce, plus extra for dipping; 2 teaspoons light brown sugar; 2 tablespoons white sesame seeds, toasted; Pickled Ginger, to serve; 200 g (7 oz) of your favourite sashimi, such as salmon or yellowtail; 50 g (1¾ oz) salmon caviar, optional; 2 quantities of Egg Crepes, shredded

ちらし寿司

Preparation info

Serves:
4–5

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

This is an impressive celebratory meal, with toppings varying depending on the region and the family’s traditions. It can be prepared in advance and makes a perfect party dish.

Ingredients

Fresh

80 g (2¾ oz) carrot, cut into thin matchsticks
80 g (2¾

Asia
Japan
Fish course
Pescatarian

Method

Soak the dried shiitake in a bowl of hot water for 1½ hours, or in room temperature water overnight. Drain (reserve the soaking water as it makes a nice broth). Remove the stalks and thinly slice the caps.

Place the sliced shiitake in a frying pan with the soy sauce and sugar and simmer for 2 minutes over medium heat. Add the carrot and snow peas and cook for 2 minutes. Remove from the