How to Make Chirashizushi (Japanese Sushi Bowl)

By Sudachi · 90 min

Ingredients

Instructions

1. Soak the dried shiitake in the 200 ml cold water until rehydrated, about 30 minutes. Soak the rice beforehand too: 30 minutes, or 1 hour in winter.
2. For the tuna, bring 1 tbsp sake and 1 tbsp mirin to a boil for 30 seconds to cook off the alcohol, then take off the heat and stir in 1 tbsp soy sauce. Let it cool for a few minutes.
3. Once the sauce is cool enough to touch, pour it over the 75 g cubed sashimi-grade tuna in a container, mix well, cover and refrigerate until serving.
4. Squeeze the shiitake, slice thinly and put them in a pan with the soaking liquid, 1 carrot and 30 g thinly sliced aburaage.
5. Add 1 tbsp sake, 1 tbsp sugar, 2 tbsp mirin and 2 tbsp soy sauce. Cook over medium heat until no liquid remains, stirring now and then so nothing burns, then remove from the heat.
6. Mix 2 tbsp rice vinegar, 1 tbsp sugar and ½ tbsp salt in a small bowl until dissolved to make sushi vinegar.
7. Pour the sushi vinegar over 660 g hot cooked short-grain rice and mix well. Add the cooked vegetable mixture and fold gently until evenly distributed, then cover with a damp towel.
8. For the kinshi tamago, whisk 2 eggs with 2 pinches of salt, then strain through a sieve into a bowl.
9. Oil a small non-stick pan with 1 tsp oil over medium-low heat, wiping off the excess with paper towel. Pour in a thin layer of egg, swirling to spread it, and cook until about 80% set. Lift off the heat now and then to avoid browning. Slide out, roll up, and thinly slice. Repeat in batches until the egg is used up.
10. Spread the rice in serving bowls, sprinkle with 3 tbsp kizami nori, and top with the kinshi tamago.
11. Arrange the 25 g boiled lotus root slices, 100 g boiled deshelled shrimp, 15 g ikura, 2 tbsp sakura denbu (optional), 10 blanched snow peas cut diagonally in half and the marinated tuna over the rice.

Summarized from Sudachi's video. Watch it for the details.

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