Chirashi means “scattered”, and the preparation of Chirashizushi indeed involves various ingredients scattered over “sushi rice” seasoned with rice vinegar and black sesame seeds, all contained in large ceramic bowls or lacquered wooden boxes.
My preparations were:
– Tekkadonburi, where only tuna slices are placed over the rice and a small mound of wasabi shaped like Mount Fuji should be added, but I limited it to a teaspoon.
– Chirashi with tamagoyaki (omelette with mirin), tofu sautéed with soy sauce, shrimp skewers, and nori seaweed.
Another variant is Gomokusushi, a typical chirashi from the Kansai region, where cooked or raw ingredients are mixed with the rice.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Boiling
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients for the rice base:
- 1.1 cups uruchimai rice
- 1/4 cup rice vinegar
- to taste black sesame seeds
- 3.5 oz fresh tuna
- to taste wasabi
- 2 eggs
- 1 tbsp sugar
- 1 tbsp mirin
- 3 tbsp soy sauce
- to taste salt
- to taste sesame oil
- 8 shrimps
- 1 nori seaweed
- 1 tofu
Preparation
After rinsing the rice, boil it in water as indicated on the package, season with rice vinegar and sesame seeds.
For the tekkadonburi: add the tuna slice to the rice bowl and form a small mound with the wasabi.
Garnish with half a nori seaweed.
Nori seaweed should always be toasted on the shiny side, then cut into small strips with scissors.
For the chirashi with tamagoyaki, follow the tamagoyaki recipe HERE.
Decorate the rice with shrimp cleaned of the black thread, skewered to keep them straight, blanched, peeled, and butterflied.
Tofu diced and sautéed in a pan with 2 tablespoons of soy sauce.
Nori seaweed cut into strips.
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You can also use uruchimai rice for sushi and here’s a book that will give you many ideas…
