Chirashi Sushi 五目ちらし寿司

Here's the Game Plan

• Chirashi sushi may look elaborate, but it’s really just three components: seasoned sushi rice, a chirashi mix (simmered vegetables and mushrooms), and colorful toppings.

  We'll work in layers. First, make the sushi rice. Next, prepare the chirashi mix. Then, get the toppings ready. Finally, assemble everything beautifully on a platter.

  To make it even easier, some components can be prepared ahead. The chirashi mix can be made 1–2 days in advance. Even the egg crepes can be cooked earlier in the day and sliced just before assembling. If you plan on making the optional pickled lotus root, I highly recommend making it ahead of time.

  Gather all the ingredients.

  

To Make the Chirashi Mix

• Soak 4 dried shiitake mushrooms in ½ cup water until they are hydrated and tender. Then, squeeze the mushrooms and reserve the liquid (this stock is called shiitake dashi) in the bowl. Cut off the stems.

  

• Slice the caps into thin pieces. Strain the shiitake dashi to remove grit and impurities. Reserve until you’re ready to use it in Step 8.

  

• Scrape off the brown outer skin from ⅔ gobo (burdock root) with the edge of a knife. Make a crisscross incision at the bottom end (it helps make shaving easier). Start at one end and shave off a small, thin piece like you're shaving a pencil. Rotate the gobo, then shave off another piece. Continue to rotate and shave the rest of the gobo. 

  Soak the cut pieces in water to prevent browning. Change the water 1–2 times. Drain right before you start cooking in Step 8.

  

• Bring some water to a boil in a small saucepan. Meanwhile, quickly rinse 0.8 oz dried kanpyo (gourd strips) in running water and drain. Rub the kanpyo with 1 tsp kosher salt. Rinse and drain well.

  

• When the water is boiling, add the kanpyo and cook for 3 minutes. Transfer to a bowl of iced water to stop the cooking. Then, squeeze the water out.

  

• Cut the kanpyo into small pieces. Next, cut ½ carrot into julienned strips.

  

• Add the shiitake mushrooms, gobo, and kanpyo to the empty saucepan (keep the carrot aside for now). Add 1¼ cups dashi (Japanese soup stock), the reserved shiitake dashi, ¼ cup sake, 3 Tbsp mirin, 1 Tbsp sugar, and 2 Tbsp soy sauce. Bring it to a simmer on medium heat.

  

• Skim off the foam and scum from the cooking liquid. Lower the heat to a simmer and place an otoshibuta (drop lid) on top of the vegetables.

  Nami's Tip: The drop lid submerges the ingredients and helps the flavorful cooking liquid circulate well. To make one with aluminum foil, follow my tutorial.

  

• Add the carrot while there is still some liquid in the pot, but toward the end of cooking so it doesn't overcook and get mushy. Place the otoshibuta and continue cooking until the liquid is almost gone. The entire cooking time is 20–25 minutes.

  Transfer the chirashi vegetable mix to a plate to cool completely. If you have extra cooking liquid, you can save a little bit to season the rice later.

  Nami's Tip: You can make this vegetable mix in advance and keep it in the refrigerator for up to 1–2 days.

  

To Cook the Sushi Rice

• For detailed, step-by-step instructions with photos, please see my post How to Make Sushi Rice. Rinse and wash 2¼ cups uncooked Japanese short-grain white rice (3 rice cooker cups) 3 times and drain well.

  

• Transfer the rice to the inner pot of a rice cooker and add 2¼ cups water. Place 1 piece kombu (dried kelp) on top. Soak the rice and kombu for 20 minutes, then start cooking.

  You have about 1 hour to prepare the remaining ingredients while the rice cooks.

  Nami's Tip: For easy measuring, you can use your rice cooker's Sushi Rice mode and add water to the line for the number of rice cups you're cooking. Or, use the White Rice mode and add water to just under that line. If you don‘t have a rice cooker, see how to cook short-grain rice using a pot over the stove, Instant Pot, or donabe.

  

• Meanwhile, prepare the sushi vinegar seasoning. Combine ⅓ cup rice vinegar (unseasoned), 3 Tbsp sugar, and 1½ tsp Diamond Crystal kosher salt in a bowl. Mix them together. You can microwave it for 1 minute to dissolve the sugar, or you can heat it in a small saucepan on the stove over medium-high heat. Set aside.

  

To Make the Egg Crepe

• Whisk 3 large eggs (50 g each w/o shell) in a bowl. Add 1 Tbsp mirin, ¼ tsp Diamond Crystal kosher salt, and the slurry (premixed with 1 tsp potato starch or cornstarch and 1 tsp water) to the eggs, and whisk to combine. Then strain it through a fine-mesh sieve for a silky texture.

  

• Prepare a damp towel and place it on the countertop. Heat a large nonstick frying pan on medium heat. When it's hot, grease it with a paper towel dipped in 2 tsp neutral oil and wipe off the excess oil. Then, pour just enough egg mixture to cover the surface of the frying pan.

  

• Tilt the pan to spread the egg mixture, then cover with a lid. Remove from the heat and place the pan on the cold towel to cool so the egg doesn‘t brown. Keep the lid on for 1 minute; when the surface of the egg is not wet, it's done. Transfer the cooked egg to a wire rack and let cool completely. Repeat making crepes until all the egg mixture is gone.

  

• Stack and roll up the egg crepes. Cut thinly into julienned strips. Loosen them up with your fingers and set aside.

  Nami's Tip: You can make egg crepes earlier in the day, or roll them up and freeze for up to a month. Slice just before assembling.

  

To Prepare the Toppings

• Snow Peas: Remove the tough strings from 6 snow peas. Bring water to boil in a small saucepan. Add ⅛ tsp salt and blanch the snow peas for 1 minute. Drain and cut diagonally in half or thirds.

  

• Shrimp: Use a skewer to devein 8–10 large and jumbo shrimp with the shell left on (see how to devein shrimp for my detailed instructions). Boil water in a medium saucepan. Once boiling, add ⅕ tsp salt, 1 Tbsp sake, and the shrimp. Simmer until pink, about 2–3 minutes. Remove the shell and set aside.

  Nami's Tip: We peel the shell after cooking to retain the shrimp's flavor.

  

• Optional unagi: Unagi is typically already cooked and broiled when you purchase it. Simply reheat in the oven. Set your oven to broil on High (550ºF/290ºC) and preheat for 3 minutes. Line a baking sheet with aluminum foil. Spray a bit of oil on the foil and place 1 fillet unagi (freshwater eel) fillet on top. Put the baking sheet on the middle rack of your oven and broil for 5–7 minutes (no need to flip). Once it’s cool to the touch, you can cut it into ¼-inch (0.6-mm) pieces. Set aside.

  

To Make the Optional Pickled Lotus Root

• Combine ½ cup rice vinegar (unseasoned), ⅓ cup sugar, and ½ tsp Diamond Crystal kosher salt in a small saucepan. Stir and bring it to a boil to let the sugar dissolved completely. Remove from heat and cool.

  

• Meanwhile, peel and cut 1 inch ginger into thin julienned strips (the thinner, the better). Peel 2 inches lotus root (renkon) and cut around the edge to make a flower shape (for detailed instructions and photos, read How to Make Hana Renkon).

  

• Cut the lotus root into ⅛-inch (3-mm) slices. Soak in vinegared water (add 1 tsp rice vinegar to a bowl of water) for 5 minutes to keep it from turning brown.

  

• Boil water in a small saucepan. Blanch the ginger and lotus root for 3 minutes. Drain well and transfer them to the cooled vinegar mixture to marinate. 

  Nami's Tip: You can make the pickled lotus root in advance and keep it in the refrigerator up to 1 week.

  

To Season the Sushi Rice

• Start this step once you've completed all the previous steps. When the rice is done cooking, discard the kombu.

  

• Transfer the hot rice to a hangiri (sushi oke) that you've rinsed under running water, drained, and wiped with a towel. You could also use a baking sheet lined with parchment paper. Spread out the rice evenly with a rice paddle so it will cool faster.

  

• While the rice is hot, pour the cooled sushi seasoning onto the rice paddle over the rice to evenly distribute it. Gently “slice” the rice with the rice paddle at a 45-degree angle to incorporate the seasoned vinegar and separate the rice chunks. Do not stir or mix because that may break the grains and make it mushy. 

  

• As you fold, fan the rice to cool it to about body temperature. Use a paddle fan or an electric fan. Fanning helps remove excess moisture and gives the rice a beautiful shine.

  

To Assemble the Chirashi Sushi

• Squeeze the chirashi vegetable mix to remove excess liquid (otherwise the rice gets too soggy). Add the vegetables to the cooled sushi rice and gently combine with the rice paddle using a slicing motion.

  Nami's Tip: You can always add a few tablespoons of the reserved liquid to season the rice if you‘d like (I don‘t usually do it).

  

• Gather all the toppings you’ve prepared.

  

• Scatter the shredded egg crepe on top of the sushi rice. Then, add the toppings in the following order: Lotus root, shrimp, unagi, snow peas, 4 Tbsp ikura (salmon roe), ½ Tbsp toasted white sesame seeds, and 2 Tbsp shredded nori seaweed in the center. Enjoy!

  

To Store

• You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month.

• Uncooked Japanese short-grain white rice: 540 ml; yields 6⅔ cups or 990 g of cooked rice
• Unagi: about  5.6 oz,  160 g per fillet

Calories: 791kcal, Carbohydrates: 124g, Protein: 34g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 304mg, Sodium: 905mg, Potassium: 898mg, Fiber: 10g, Sugar: 15g, Vitamin A: 3607IU, Vitamin C: 37mg, Calcium: 172mg, Iron: 7mg