Chirashizushi is a type of sushi that is commonly served on special occasions in Japan. It is made by scattering various toppings, such as fish, vegetables, and egg, over a bed of sushi rice.
Ingredients
- 1 cup sushi rice
- 1 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon dashi powder
- 1 carrot, julienned
- 1/2 cucumber, julienned
- 4 eggs, beaten
- 1/2 cup cooked fish (e.g. salmon, tuna), chopped
- 1/4 cup nori (seaweed) strips
Method
- In a saucepan, combine the sushi rice, water, rice vinegar, sugar, salt, and dashi powder. Bring to a boil over medium heat.
- Reduce the heat to low and simmer for 10 minutes, or until the rice is tender. Remove from the heat and let cool.
- In a bowl, combine the cooled rice, carrot, cucumber, eggs, fish, and nori strips. Mix well.
- Divide the mixture into 4 portions and serve on individual plates.
Potential changes & improvements
If you want a more traditional chirashizushi, you can omit the cucumber and carrots. You can also use pickled ginger, sesame seeds, and shiso leaves as toppings.
What other food it works well with
Chirashizushi goes well with miso soup and green tea.
Common Mistakes
One common mistake is to use too much vinegar when making the sushi rice. This will make the rice too sour. Another mistake is to use too much salt. The sushi rice should be slightly salty, not overly salty.
Nutritional Information
One serving of chirashizushi (approximately 1 cup) contains:
- Calories: 400
- Fat: 10 g
- Saturated fat: 2 g
- Cholesterol: 190 mg
- Sodium: 1260 mg
- Carbohydrates: 60 g
- Fiber: 3 g
- Sugar: 10 g
- Protein: 16 g
Allergens
Chirashizushi contains eggs, fish, and wheat (in the form of sushi rice). It may also contain traces of soy, shellfish, and tree nuts.