Colorful and Delicious Chirashizushi
Perfect for Housewarmings and Parties! Create Vibrant ‘Chirashizushi’
Introducing Chirashizushi, a dish adorned with a gorgeous array of colorful ingredients. Its vibrant appearance is perfect for special occasions, especially Christmas dinners. Served in a large bowl for individual portions, it’s also an excellent choice for home parties. Let’s make this harmonious and delightful Chirashizushi together!
Main Ingredients- 4 bowls of warm cooked rice
- 3 fresh eggs
- 6 plump shrimp
- 6 slices of crunchy lotus root
- 4 sticks of imitation crab meat (kani kama)
- 4 Tbsp of flying fish roe (tobiko)
- A moderate amount of fresh radish sprouts
Sushi Vinegar Mixture (Sushi-zu)- 5 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
Pickled Lotus Root- 100ml water
- 5 Tbsp rice vinegar
- 5 Tbsp sugar
- Beetroot for color (optional) – moderate amount
- 5 Tbsp rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
Pickled Lotus Root- 100ml water
- 5 Tbsp rice vinegar
- 5 Tbsp sugar
- Beetroot for color (optional) – moderate amount
Cooking Instructions
Step 1
Prepare all the ingredients for a delicious Chirashizushi. Having fresh ingredients ready is half the battle for a great taste!
Step 2
Making Pickled Lotus Root: I used pre-sliced, cooked lotus root. If you are using a thick lotus root, first slice it in half, then mix it with the pickling ingredients (water, vinegar, sugar) and let it marinate. If you are using thinly sliced lotus root, blanch it in boiling water with a little salt and vinegar to prevent browning and maintain its crispiness. If you want to add color with beetroot, marinate it the day before for a more intense and beautiful hue.
Step 3
Making the Sushi Vinegar: In a bowl, combine rice vinegar, sugar, and salt. Stir until the sugar is completely dissolved to create the sushi vinegar. Add the sushi vinegar one ladleful at a time to the warm cooked rice. Gently mix with a rice paddle, being careful not to mash the rice grains. Adjust the seasoning to your preference. I left about one ladleful of sushi vinegar remaining.
Step 4
Making and Shredding the Egg Omelet: In a separate bowl, beat the 3 eggs with 2 Tbsp of mirin and 3 pinches of salt until smooth. Lightly oil a heated pan and pour the egg mixture thinly in 2-3 portions over low heat to cook the omelets. Once cooked, let them cool slightly before shredding them into thin strips. This will create a beautiful topping for the sushi.
Step 5
Preparing the Shrimp: Peel and devein the plump shrimp, then cook them in boiling water until done. For a cleaner flavor, add 1 Tbsp of ginger wine to the boiling water. You can omit this or substitute with sake or soju. If the shrimp are large, slice them in half. (Small shrimp can be left whole.) Immediately rinse the cooked shrimp in cold water to firm them up, drain well, and then slice them in half.
Step 6
Preparing Other Ingredients: Gently shred the imitation crab meat into bite-sized pieces. For the flying fish roe, to remove any fishy odor, rinse it in a bowl of cold water mixed with a little ginger wine (or sake) and drain well.
Step 7
Assemble the Chirashizushi: Place the prepared warm sushi rice attractively in a serving bowl. Gently press the rice with a rice paddle to shape it nicely.
Step 8
Carefully cover the rice with the shredded egg omelet, ensuring most of the rice is hidden. This marks the beginning of the vibrant colors!
Step 9
Arrange the shredded imitation crab meat and drained flying fish roe beautifully over the egg omelet. Then, artfully place the prepared lotus root, radish sprouts, and other colorful ingredients on top like a decorative garnish. Tip: Ensure all toppings are cooled before placing them on the sushi rice to maintain the rice’s temperature and the freshness of the ingredients.
Step 10
Your beautiful Chirashizushi, with its harmonious blend of colorful ingredients, is complete! Serve it with sweet and sour pickled ginger, rakkyo, and crunchy pickled daikon radish for a delightful meal. You can bring a wonderful party atmosphere right to your home!
