Chirashi Sushi Or Chirashizushi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHIRASHI SUSHI OR CHIRASHIZUSHI



Chirashi Sushi or Chirashizushi image

Chirashizushi or scattered sushi, because of the way it is presented. This type of sushi is served in bowl piled with sushi rice and cover with scattered toppings such as sashimi. It really doesn't matter what kind of toppings you cover your rice with, but the vinegared rice is always the base for chirashizushi and is the one ingredient you can't replace. Other than that you can prepare your Chirashi sushi as simple or as fancy as you wish. From redfinsushi.com . Oh, prep time seem excessive, but it's because of the rice prep time.

Provided by gailanng

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 cups sushi rice or 2 1/2 cups japanese rice
1/4 cup vinegar
2 tablespoons sugar
1 teaspoon salt
8 dried shiitake mushrooms (to be rehydrated in 2 cups warm water)
1 tablespoon soy sauce
1 tablespoon sugar
3 eggs
1/2 tablespoon sugar
1 carrot, julienned
1 cucumber, julienned
1/2 lb sashimi grade fatty fish fillet, sliced (Kampachi, salmon, cobia, hamachi)
2 ounces imitation crabmeat, shredded
2 tablespoons white sesame seeds

Steps:

  • Wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and then start cook until done.
  • In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly. (the amount is to taste, but use very generously.)
  • Rehydrated the shiitaki mushrooms in 2 cups of warm water and reserve the water for cooking. Remove the stems from the mushrooms and slice them thinly.
  • Heat 2/3 cup of the reserved mushroom water. Add the sliced shiitake, soy sauce and sugar; simmer on low heat until the liquid is evaporated. Set aside.
  • In a large bowl beat the eggs and add 1/2 tablespoon sugar. In an oiled skillet, pour a scoop of egg mixture to make a small crepe-like omelette. Repeat to make a few more until mixture is entirely used. Cut cooked egg into strips.
  • Serve the sushi rice using individual bowls and scatter the remaining toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the imitation crab meat, egg strips and sesame seeds.

Nutrition Facts : Calories 667.1, Fat 7.2, SaturatedFat 1.8, Cholesterol 173.5, Sodium 1071.2, Carbohydrate 118.8, Fiber 5.5, Sugar 14.3, Protein 29.2

HOME-STYLE "SUSHI" OVER RICE (CHIRASHIZUSHI)



Home-Style

*Courtesy of Amy Kaneko, author of Let's Cook Japanese Food!* "Mastering the art of creating traditional nigiri sushi (small pads of rice topped with raw fish) is best left to those who are willing to devote several years to intensive study and apprenticeship. Japanese eat sushi in restaurants or buy it from take-out establishments. Chirashizushi is simply sushi toppings scattered over a bowl of sushimeshi. The taste is similar to the sushi you eat in restaurants but is much easier to prepare. The idea is to make the dish both look pretty and taste good. Toppings can vary based on the fresh sushi-grade fish available to you." - from Amy Kaneko, author of Let's Cook Japanese Food (https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772)

Provided by Weldon Owen Publish

Categories     Japanese

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 23

rice vinegar
2 teaspoons sugar
6 ounces raw shrimp, peeled and deveined (or fresh, cooked crabmeat or cooked surimi, imitation crabmeat)
salt
1 small English cucumber
2 ripe avocados
12 -20 snow peas, trimmed
2 large eggs
1 tablespoon canola oil (or any neutral oil)
2 ounces smoked salmon, cut into bite-sized strips (or fresh raw sushi-grade salmon) (optional)
2 tablespoons soy sauce
1 teaspoon mirin
1 tablespoon sake
2 tablespoons sugar
6 fresh shiitake mushrooms, stems removed
1/4 cup rice vinegar
2 tablespoons sugar
3/4 teaspoon salt
3 cups hot cooked rice
shredded nori, torn into small pieces for garnish
toasted sesame seeds (to garnish)
soy sauce, for serving
wasabi, for serving (optional)

Steps:

  • To prepare the toppings, in a bowl, stir together 2 tablespoons rice vinegar and 1 teaspoon of the sugar until the sugar is dissolved. If using shrimp, fill a saucepan with salted water and bring to a boil. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, then drain. When cool enough to handle, slice each in half lengthwise. Add the shrimp to the vinegar mixture and marinate up to 1 hour. If using crabmeat and/or surimi, marinate in the vinegar mixture as well.
  • Cut the cucumber in half crosswise, then cut into paper-thin matchsticks 1-2 inches long. Cube the avocados, place in a bowl, and toss with rice vinegar to prevent browning. Have ready a bowl of ice water. Blanch the snow peas in boiling water for 1 minute, drain, immerse in the ice water, drain again, and slice diagonally into bite-sized pieces. Set aside.
  • ln a bowl, beat the eggs with a fork or chopsticks until well blended. Add the remaining 1 teaspoon sugar and a pinch of salt and stir until the sugar dissolves. In a 10-inch nonstick frying pan over medium-high heat, warm the oil. When the oil is hot, pour in the egg mixture and swirl to cover the bottom of the pan. Cook, gently lifting the edges to let the uncooked egg flow underneath, until the bottom is set but not browned and the top is relatively dry, 4-5 minutes. Carefully slide the eggs out of the pan onto a flat plate and blot with a paper towel. Let cool, then cut into fine bite-sized shreds called kinshi tamago (shredded omelet topping). Set aside.
  • To prepare the mushrooms, in a small saucepan over medium-low heat, combine 2 cups water, the soy sauce, mirin, sake, and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the mushrooms and cook until the liquid is greatly reduced and the mushrooms are thoroughly flavored but not burned, 15-20 minutes. Remove from the heat and let cool completely in the liquid, then remove from the liquid and thinly slice them. Set aside.
  • Meanwhile, prepare the sushi rice: In a small saucepan over low heat, combine the rice vinegar, sugar, and salt and stir until the sugar and salt are dissolved. Place the hot cooked rice in a large shallow bowl, spreading it evenly. Sprinkle the warm vinegar mixture evenly over the hot rice and, using a wooden rice spatula or wooden spoon, mix in the vinegar, repeatedly cutting down into the rice, turning it over to season it evenly, and mixing until well combined. Let cool to room temperature.
  • Mix the mushrooms into the cooled rice, distributing them evenly, and divide the rice mixture among 4 bowls. Divide evenly and decoratively arrange the seafood, omelet shreds, salmon (if using), cucumber, avocado, and snow pea toppings on the rice and garnish with yakinori and sesame seeds. Serve at room temperature (chilling hardens the rice) with small individual bowls for soy sauce and wasabi (if using) into which to dip the toppings.
  • Recipe courtesy of Let's Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.

CHIRASHIZUSHI



Chirashizushi image

Chirashizushi, or chirashi sushi, is essentially free-form sushi served in a bowl or shallow vessel. The ingredients cover a bed of seasoned rice and are either neatly grouped together, which is typ-ical at restaurants, or cut into smaller pieces and "scattered" (the meaning of chirashi), giving you a variety of flavors, textures and colors in each bite. This is a common way to eat raw fish at home since it requires a lot less skill and time to make than conventional sushi. But another big part of the appeal for home cooks is that you can top it with pretty much whatever you like or have on hand, including only cooked toppings, such as grilled eel, shrimp, sliced shiitake sim-mered in a dashi-soy mixture, kinshi tamago (shredded egg crepe) or sliced tamagoyaki (rolled omelet), edamame or steamed sliced snow peas. You can also mix raw and cooked ingredients. There are really no rules, although you should aim for a balanced, visually pleasing arrangement.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 cups sushi rice
1/3 cup rice vinegar
1 tablespoon sugar
Kosher salt
1 1/2 pounds assorted sushi-grade raw fish (such as tuna, salmon, yellowtail and/or squid), cut into thin slices roughly 2-by-1 inch
1/4 cup salmon roe or 2 tablespoons flying fish roe
8 to 12 thin slices peeled Japanese or English cucumber (cut on the diagonal)
Handful daikon radish sprouts
Handful julienned toasted seaweed (kizami nori)
4 thin slices lemon, optional
4 shiso leaves, optional
Sliced pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Steps:

  • For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
  • Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
  • Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook's Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
  • For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
  • For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.

More about "chirashi sushi or chirashizushi recipes"

SUSHI WEEK PART 5: HOW TO MAKE CHIRASHIZUSHI - SERIOUS EATS
Aug 10, 2018 To eat chirashizushi, use your chopsticks to eat a few bites of toppings, followed by a few bites of plain rice. If there are toppings that require soy sauce, like raw fish, you …
From seriouseats.com


CHIRASHI SUSHI RECIPE (HINAMATSURI CHIRASHIZUSHI
Mar 1, 2019 The name Chirashizushi comes from the word Chirashi which literally means scattered. It is often served to celebrate special events especially Hinamatsuri, Girls' Day on March 3rd annually. How to Make Sushi Rice
From cookingwithdog.com


CHIRASHI SUSHI BOWL (ちらし寿司) - NO RECIPES
Sep 19, 2021 To assemble the Chirashi bowl, divide the seasoned sushi rice between 4 serving bowls and sprinkle on the 2 teaspoons sesame seeds. Scatter the shredded 1 batch Kinshi Tamago on the rice and then top with the fish, …
From norecipes.com


80 EASY AND TASTY CHIRASHI SUSHI RECIPES BY HOME COOKS
Easy! Simple Chirashi Sushi. White rice • Water • Kombu • Vinegar • and 1/2 teaspoons Salt • Sugar • Shiitake mushroom, carrot, kampyo, etc. • enough to cook the rice Dashi stock • Soy …
From cookpad.com


WHAT IS CHIRASHI (SUSHI)? READ THIS FIRST! - EASY …
Rub kampyo with salt to break the fiber and then wash off the salt. Soak in water overnight with shitake mushrooms or minimum for 3 hours. Boil kampyo for 10 minutes or until they turn soft and then cut into small pieces. Cut the bamboo …
From easyhomemadesushi.com


HOW TO MAKE CHIRASHI AT HOME | THE KITCHN
May 2, 2019 2 shiitake mushrooms sliced and marinated in ponzu. 1 umeboshi plum, pit removed, and chopped finely. 2 quail eggs, hard-boiled. Cook the rice and let stand for 10 …
From thekitchn.com


CHIRASHIZUSHI - OISHI WASHOKU RECIPES
Feb 18, 2016 Bring a small pot of water to the boil, add some salt and the snow peas. Boil for 1 minute, then drain and thinly julienne into diagonal slices. Cut the nori into thin short strips. Put the seasoning ingredients into a saucepan and …
From oishi-washoku-recipes.com


CHIRASHIZUSHI (ちらし寿司): SCATTERED SUSHI RICE - THE …
December 12, 2023. Chirashizushi (ちらしずし) is a traditional seafood and rice dish found throughout Japan. It consists of various types of seafood, egg, and sometimes vegetables that are layered, or “scattered” on top of sushi rice (i.e. …
From thechefdojo.com


CHIRASHI SUSHI RECIPE - NYT COOKING
Aug 28, 2024 Prepare the rice: In a fine-mesh strainer, rinse the rice under cold water until the water runs clear. Drain and transfer to a medium pot or saucepan with a lid. Cover with 2 cups of cold water and soak for 30 minutes. Bring the …
From cooking.nytimes.com


CHIRASHI RECIPE: HOW TO MAKE JAPANESE SUSHI BOWLS
Jan 29, 2024 1. In a small bowl, beat egg with dashi, mirin, and salt to make the usuyaki (thin omelet). 2. Heat a nonstick pan over medium-high heat. Once hot, pour enough egg mixture into the pan to form a single, very thin layer. 3. …
From masterclass.com


CHIRASHI SUSHI: HISTORY, TYPES, AND RECIPES OF THIS …
Jan 17, 2023 Step 9: Arranging The Chirashi Sushi Bowl. Take a large platter or individual serving bowls to arrange the chirashi sushi. First, place a layer of the rice on the bottom of the bowl, then spread toasted sesame seeds. Follow this …
From boatbasincafe.com


HOMEMADE CHIRASHI RECIPE - SIMPLY RECIPES
Sep 9, 2022 Steam the shrimp and snow peas: Add about 1 inch of water in a pot large enough to hold a steamer basket inside. Add the steamer basket in the pot, making sure the water …
From simplyrecipes.com


SCATTERED SUSHI (CHIRASHIZUSHI) - HEALTHY FOOD GUIDE
To make salad, please cabbage, sesame oil, vinegar and sugar in a bowl. Toss to combine. Thinly slice fish sashimi-style. Cook edamame in microwave or on stove top for about 2 minutes until just tender. Arrange vegetables and fish on top of …
From healthyfood.com


CHIRASHIZUSHI IN A CUP (CUP SUSHI) - CHOPSTICK CHRONICLES
Feb 21, 2017 Mix the rice vinegar, Natvia (sugar), and salt together in a small bowl and mix well to make the sushi vinegar. Once the rice is cooked, pour the sushi vinegar over the rice while it is still hot and mix well. Put the rice aside to …
From chopstickchronicles.com


80 EASY AND TASTY CHIRASHIZUSHI RECIPES BY HOME COOKS
Simple Chirashi Sushi. White rice • Water • Kombu • Vinegar • and 1/2 teaspoons Salt • Sugar • Shiitake mushroom, carrot, kampyo, etc. • enough to cook the rice Dashi stock • Soy sauce • …
From cookpad.com


SUSHI - WIKIPEDIA
Sushi (すし, 寿司, 鮨, 鮓, pronounced or ⓘ) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, plus a variety of ingredients (ねた, neta), such …
From en.wikipedia.org


VEGETARIAN CHIRASHI SUSHI (CHIRASHIZUSHI) - PICKLED PLUM
Dec 19, 2014 Instructions. In a small pan over high heat, add 1 tablespoon vegetable oil, ginger and carrots, and fry for 3 minutes until ingredients have softened. Turn the heat off and add 1/2 teaspoon sesame oil, sesame seeds …
From pickledplum.com


Related Search