5-Ingredient Chirashi Sushi. Generally, Chirashi Sushi or simply Chirashi means "scattered" (=chirashi 散らし) sushi in Japan where the ingredients are mixed in and topped on sushi rice. It's often vegetarian and if it is not, it usually contains cooked ingredients like cooked unagi rather than raw fish. Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings.

Many times it may be left to either the chef's choice or customer preference also. Chirashi literally translates as "scattered," and it refers to the way in which ingredients are laid out over the rice, and there are two ways to do this. What are your favorite toppings for chirashi? You can cook 5-Ingredient Chirashi Sushi using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of 5-Ingredient Chirashi Sushi

You need 3 of rice bowls' worth x 2 Sushi Rice.
It's of Stew.
You need 5 of Dried shiitake mushrooms.
Prepare 30 grams of Dried kampyo.
Prepare 1/2 of Burdock root.
Prepare 1/2 of Carrot.
Prepare 1 of Aburaage.
It's 200 ml of A: Rehydrated shiitake mushrooms.
It's 200 ml of A: Water.
You need 1/2 tsp of A: Dashi stock granules.
Prepare 3 tbsp of of each A: Soy sauce, sugar.
It's 1 tbsp of of each A: Sake, mirin.
It's 2 of Eggs for iri tamago.
Prepare 1 tbsp of each of sugar and sake; 1 dash of salt B: Sugar, sake, salt.
Prepare 1 of Nori seaweed.
Prepare 1 of Mitsuba or Shiso leaves.
You need 1 of seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional).

And now that we've completed sushi week, which style of sushi do you like best? Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi maki rolls and nigiri. Chirashi sushi is simply sushi rice topped with different types of fish served raw. It can also come with shredded eggs, shiitake mushrooms or other topping options.

5-Ingredient Chirashi Sushi instructions

Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long..
Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings..
Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool..
Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago..
Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!.
If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!.

Chirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. This is my favourite type of sushi. And for this occasion I have a photo guide for you. From the guest seating order, to the table manners. From the order of the servings, to the color of food.