Chirashi Sushi

Do you like sushi, but just do not have the time to fashion all those precise little rolls? I have a fast, fun alternative to traditional sushi called Chirashi Sushi. As you can see in the picture below, it’s rather like a free-form sushi, almost like a casserole. It’s so fast and easy to make and would make a great week-night meal or even an easy dish to serve guest.

The ingredients can vary to include pretty much anything you like, however, the base of the sushi is rice, kinshi tamago (egg crepe), vegetables, and some type of protein. Our example includes salmon, fried tofu, mushrooms, cucumber, and fish powder.

To get started you will need:

Egg, one per person

Rice, about a cup, cooked, per person

Beef, poultry, fish or tofu, about a 4 ounce serving per person

Vegetables of your choice: carrots, mushrooms, broccoli, onion



Garnish of your choice. Fish flakes, pickled ginger, seaweed strips, rice seasoning

First, flavor your cooked rice. The idea is to make sushi rice, so flavor one cup of cooked rice with about one tablespoon of vinegar, 1/4 tablespoon of sugar, and 1/2 teaspoon of salt. Sprinkle this mixture over your cooked rice and then mix into the rice with a slicing motion. Set the rice aside.

Next, cook the kinshi tamago (egg crepe) by cracking the egg into a bowl and whisking vigorously then frying the egg in a medium-hot pan until done.

After it has cooled, julienne the egg into very thin strips. Next, cook your protein, I chose salmon.

Cut your protein of choice into very small slices. Now combine the egg, salmon, rice, and whatever vegetables and garnishes you choice in a medium size serving dish. This dish is wonderful served with miso soup. Enjoy! Wasn’t that easy?


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