Chirashi Sushi (Scattered Sushi). Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. This beautifully arranged sushi is the easiest of all the sushi dishes. Prepare the toppings of your choice, scatter them on sushi rice, and voila!

Actually, the toppings used in chirashi differ from region to region in Japan - and, while raw fish is sometimes used, can. 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. You can have Chirashi Sushi (Scattered Sushi) using 21 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chirashi Sushi (Scattered Sushi)

You need 8 of to 10 Shrimp.
You need 6 of Dried shiitake mushrooms.
It's 200 ml of A. The soaking liquid from rehydrating the shiitake mushrooms.
You need 2 tbsp of A. Sugar.
It's 1 1/2 tbsp of A. Soy Sauce.
Prepare 1 piece of Usuage.
You need 200 ml of B. Dashi stock.
Prepare 1 1/2 tbsp of B. Sugar.
Prepare 2 tbsp of B. Soy sauce.
Prepare 10 of cml Lotus root.
Prepare 80 ml of C. Vinegar.
You need 2 tbsp of C. Dashi stock.
You need 1 tbsp of C. Sugar.
It's 1/2 of Carrot.
You need 1 of Snow peas.
Prepare 2 of Eggs.
It's 3 tbsp of White sesame seeds.
Prepare 450 ml of Uncooked rice.
Prepare 100 ml of D. Vinegar.
You need 3 1/2 tbsp of D. Sugar.
It's 2/3 tsp of D. Salt.

Another close translation for it is "sushi rice salad"; just to give you another idea for the basic original Japanese meaning of the word. Chirashi sushi (is called Chirashi-zushi in Japan) is a kind of sushi. "Chirashi" means scattered, served on plates or bowls with many toppings. Chirashi sushi is served for celebrate something or used in party in Japan. This adorable and colorful dish is made from sushi rice with a variety of.

Chirashi Sushi (Scattered Sushi) instructions

De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water..
When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry..
Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne..
Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan..
Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate..
Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne..
Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago..
Rinse the rice and cook as usual, using a bit less water than normal..
Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool..
When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan..
Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp..

This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of ingredients that are either layered on top or mixed in the rice. Chirashizushi is one of the most common sushi varieties prepared in Japanese households. Anything goes on this deconstructed sushi salad, so mix and match your toppings depending on what you have. Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi maki rolls and nigiri. The rice needs to be made ahead and cooled before using.