Scattered Sushi | ちらし寿司 [chirashizushi]

Want an interesting way to empty the fridge of Independence Day leftovers? How about CHIRASHIZUSHI?

JapaneseRice-003🇯🇵｜米 [kome]

Basically, you can add anything in the fridge that isn’t watery to sushi rice, and it can be as luxurious or basic as you like, or even vegan/vegetarian, depending on what you mix in and/or put on top of the sushi rice.

CHIRASHIZUSHI is also called Barazushi (ばら寿司) or Gomokuzushi (五目寿司). CHIRASHIZUSHI is a very bright and colorful sushi indeed…

How to make CHIRASHIZUSHI:

Well, this is my “empty the fridge” CHIRASHIZUSHI.

There are 3 steps;

I. Making sushi rice

II. Preparing ingredients (while cooking rice)

III. Finishing

Then, let’s start cooking!

I. Making Sushi Rice

1. Rinse Japanese short-grain rice, cook according to package instructions, but add kombu to the rice prior to cooking. 

II. Preparing Ingredients

2. Meanwhile, add the dried shitake to the water, cover, and microwave for 1-1.5min. After standing for 15min, drain the shitake (while keeping the soaking liquid) and slice thin. Then heat the shitake in A (Sugar, Soy Sauce, and Shirodashi) and the reserved soaking liquid for about 10 min. (medium low heat)

*Kokomi’s point! If you can, it is better to soak the dried shitake in water overnight.

3. Slice cucumber very thin, sprinkle with salt, wait 5-10 minutes, and then squeeze the cucumber strongly to remove water.

4. Add a little shirodashi to water (when you taste it, slight dashi taste is perfect), and bring the liquid to a boil. 

5. Use half of the dashi to boil julienned carrots for about 1 min.

6. Remove from the head and add the edamame to cool with the carrots.

7. Use the other half of the dashi to boil the shrimp until just cooked. 

8. Cook a super thin omelet - just pour a thin layer of of beaten eggs into a hot pan. When solid remove and slice into ribbons. (Firm scrambled egg is fine too! )

III. Finishing

9. Add sushi vinegar just after the rice is steamed. After 1min, start mixing the rice with cutting strokes while fanning the rice, if possible.

10. The rice should be mixed/cooled until it is just warm - the vinegared rice should be shiny, but not mushy.

11. Add all ingredients except eggs into the sushi rice.

12. Cool the rice to room temperature. Keep the rice covered with a wet paper towel until serving.

13. When you serve it, top with the sliced egg crepe.You may also add seasonal vegetables (red radish, snap peas, asparagus, avocado), raw and grilled fish (salmon, tuna, eel, salmon roe “ikura”, flying fish roe “tobikko”, imitation crab), meats (prosciutto, roast beef, ham, crispy bacon), cheese, etc.

You may also add seasonal vegetables (red radish, snap peas, asparagus, avocado), raw and grilled fish (salmon, tuna, eel, salmon roe “ikura”, flying fish roe “tobikko”, imitation crab), meats (prosciutto, roast beef, ham, crispy bacon), cheese, etc. 

Well, please check your fridge and try to make your own CHIRASHIZUSHI!

How to cook Japanese rice bit better....

Basically, it will be ok if you follow the instructions on the rice package. However, you can make your rice a little better like this:

1. When you first rinse the rice, discard the rinsing water a.s.a.p.

→dried rice absorbs water very quickly.

2. Don’t rinse the rice too much! A few times is enough. 

3. After rinsing, let the rice soak in water for 2 hours if possible.

If there is space in the fridge, put it there.

RICE COOKER: 

4. If your rice cooker has a ‘quick-cooking mode’, choose it.

5. As soon as the rice is cooked, fluff the rice and then close the cover

and leave it for 15 min. 

📌 Kokomi‘s Recommendation

Check the following 2 “how to cook” videos out!

🎥 by J.R.E.

ご飯の炊き方　英語版

🎥 by Sumidaya USA

https://www.facebook.com/574820692685385/videos/597027520464702/

📌 Kokomi's Point

In the US, CA Koshihikari short grain rice is very popular among Japanese. e.g. 田牧米ゴールド/Tamaki Gold, 祭/Matsuri, かがやき/Kagayak

📍DC Area: Can be found in Japanese and some Asian markets.