Chirashizushi on Sasasunakku.com
This serves two greedy or three normal people. The ingredients are pretty ﬂexible so you
can leave things out if you donʼt like them. Put the rice on to cook and prepare the other
ingredients meanwhile; youʼll need to use a rice cooker or the absorption method for this.
Use slightly less (a few tablespoons less) water than you normally would.
2 cups short grain rice, washed and steamed
A tablespoon of sesame seeds, dry-toasted in a pan
1/3 telegraph cucumber, seeds removed (and skin, if itʼs thick) and julienned (or use a
whole Japanese or Lebanese cucumber)
10 small or 6 large prawns, peeled and boiled (or you can use salmon roe, sashimi grade
ﬁsh in cubes or even lightly smoked ﬁsh, ﬂaked, if you like)
1/2 avocado, cubed
6 mangetout, boiled for 30 seconds, plunged into ice water, drained and sliced
1/2 sheet of nori, cut up in strips
A tablespoon gari (pickled ginger for sushi), minced
3 tablespoons sushi no ko (See picture, you can also use sushi vinegar, a mixture of rice
vinegar, salt and sugar for this but I like the convenience and it doesnʼt make the rice wet)
For the omelette
Beat an egg lightly in a bowl and add 1/2 teaspoon of shoyu and 1/2 teaspoon of sugar.
Fry like a pancake in a small pan over medium heat until set, turn out, cool and cut into strips.
For the carrot and shiitake
4 dried shiitake mushrooms, reconstituted in 1 cup water with stems removed and sliced
1 small carrot, julienned
Put 1/2 cup of water and the stock from reconstituting the mushrooms in a small pot over medium heat. Add 2 tablespoons of shoyu and 2 tablespoons of sugar and bring to a simmer. Add the carrots and mushrooms and simmer until carrots are soft but holding their shape. Scoop out with a slotted spoon.
Turn the rice out into a large non-metallic ﬂat bowl (or hangiri if you have one) and sprinkle the suhi no ko over. Get someone to fan it while you turn the rice gently over in a cutting motion to avoid squashing the grains.
Scatter the other ingredients over and serve