Name: Jewel-Box Sushi (Chirashi)
Yield: Serves four
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp wasabi paste from a tube, or the same amount of wasabi powder mixed with 10 ml/2 tsp water; 30-60 ml/2-4 tbsp ikura, to garnish; 50 g/2 oz mangetouts (snow peas), trimmed; 115 g/4 oz very fresh tuna steak, skin removed; 4 raw king prawns (jumbo shrimp), heads and shells removed, tails intact; 90 g/3½ oz fresh squid, body only, cleaned and boned; 1 nori sheet; 8 dried shiitake mushrooms, soaked in 350 ml/12 fl oz/1½ cups water for 4 hours; 1¼ quantity su-meshi made with 40 ml/8 tsp sugar; 45 ml/3 tbsp shoyu; 15 ml/1 tbsp caster (superfine) sugar; 60 ml/4 tbsp mirin; salt; 15 ml/1 tbsp shoyu; vegetable oil, for frying; 2 eggs, beaten

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Chirashi is the most common form of sushi eaten at home in Japan. A lacquered container is filled with su-meshi, and various colourful toppings are arranged on top.

Ingredients

2 eggs, beaten
vegetable oil, for frying
50 g/2 oz

Asia
Japan
Fish course
Pescatarian

Method

Slice the tuna across the grain into 7.5 x 4cm/3 x 1½in pieces, 5mm/¼in thick, using a very sharp knife. Slice the squid crossways into 5mm/¼in strips. Place both on a tray, cover with clear film (plastic wrap) and chill.
Remove and discard the stalks from the shiitake. Pour the soaking water into a pan, add the shiitake and bring to the boil. Skim the surface

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