Vegetarian Chirashi Sushi | Beautiful Japanese Sushi Bowl Recipe

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more accessible and less expensive.

sushi rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers a protein boost while long-grain rice is budget-friendly.

nori

🥗Healthier: seaweed salad

💰Cheaper: spinach

Spinach provides a similar green element at a lower cost.

edamame

🥗Healthier: green peas

💰Cheaper: frozen peas

Frozen peas are a cost-effective substitute.

Add rice vinegar, salt, and sugar in a small bowl and mix well.

Transfer the cooked rice to a large bowl and gently combine it with the sushi vinegar mixture.

After thoroughly blending, cover the bowl with a damp cloth and put it aside.

Cut the carrot into thin strips.

Chop the lotus root into bite-sized pieces.

Cut the aburaage into thin strips.

In a small bowl, soak dried shiitake mushrooms in water for about one hour, or more until they’re rehydrated.

Once rehydrated, cut off the stems and slice the mushrooms thinly; reserve the one cup of mushroom infused soup for the next step.

Combine sugar, mirin, soy sauce, sake, and one cup of reserved shiitake soup in a pan.

Bring the mixture to a gentle simmer, then add the carrot, lotus root, aburaage, and shiitake mushrooms.

Simmer for 10 to 15 minutes or until the liquid is absorbed.

Whisk eggs and season with a bit of salt.

Heat oil in a frying pan over low heat.

Pour a portion of the beaten eggs into the pan to create a thin omelet; repeat this process to make four or five omelets, stacking them.

Fold the stacked omelets in half and slice them into thin strips.

Add the mix-in ingredients to the sushi rice and blend well to ensure an even distribution.

Serve the rice on a large serving plate, and top with shredded nori for added flavor and visual appeal.

Top the rice with the sliced omelet and sprouts to finish the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens