Chirashi Zushi

Name: Chirashi Zushi (Rice with Toppings)
Prep time: 30 min
Cook time: 20 min
Total time: 3 h 50 min
Cuisine: Japanese
Ingredients: ½ bunch nano-hana* or rocket (arugula); ½ bunch nano-hana* or rocket (arugula); 1 teaspoon salt; 1 jar salmon roe (about 100 g/3½ oz); 2 tablespoons sugar; 4 eggs; sunflower oil, for frying; ½ bunch nano-hana* or rocket (arugula); 2 tablespoons toasted sesame seeds; vinegared sushi rice, prepared with 450 g (1 lb) rice; vinegared sushi rice, prepared with 450 g (1 lb) rice; 100 ml (3½ fl oz) dashi; 1 tablespoon first cold-pressed sesame oil; 3 tablespoons soy sauce; 2 tablespoons mirin; 1 packet of lotus root (about 200 g/7 oz); 5–6 dried shiitake mushrooms; 1 carrot; 2 tablespoons rice vinegar

Rice with Toppings

Preparation info

Difficulty
Easy
Ready in
4 hr

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

5–6 dried shiitake mushrooms
1 packet of lotus root (about 200 g/

Asia
Japan
Main course
Fish course
Lunch
Pescatarian
Tokyo

Method

Place the dried shiitake mushrooms in a bowl, cover with water and leave to soak for at least 3 hours. When they are soft, drain them, reserving the liquid as well as the mushrooms. (You could also soak them overnight, placing the bowl in the refrigerator.) Remove the stems and cut the caps into 5 mm (¼ in) slices. Peel and slice the lotus roots into 2 mm (1/16 in) rounds, then soak for 10 minu