How to make CHIRASHI SUSHI 🎎 〜ちらし寿司〜 | easy Japanese home cooking recipe

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Short-grain rice is a budget-friendly alternative that can mimic texture.

nori

🥗Healthier: seaweed salad

💰Cheaper: cabbage leaves

Cabbage leaves can provide a similar crunch at a lower cost.

pickled ginger

🥗Healthier: fresh ginger

💰Cheaper: sliced cucumbers

Sliced cucumbers can add freshness without the cost.

Rinse 1 cup of Japanese sticky rice under cold water until the water runs clear.

Drain the rice and let it sit for a minute.

Put the rice back in the pot with 1 cup of water and a strip of kombu kelp.

Let the rice and kombu soak for at least an hour.

Cook the rice on high heat until it boils, then reduce to simmer for 10 minutes.

Turn off the heat and let the rice steam for 10 minutes.

In a small pot, mix 1 tablespoon of sugar and 2 tablespoons of rice wine vinegar over medium heat until dissolved.

Prepare the toppings: cut half a carrot into strips, cut dried shiitake mushrooms into small pieces, and cut an avocado into strips.

In a small pot, combine the carrot, shiitake mushrooms, and water from soaking the mushrooms with 1 tablespoon of sugar and 1 tablespoon of soy sauce, cooking until there's no liquid left.

In boiling water with 1 teaspoon of salt, cook the shrimp for 2-3 minutes, then cool and peel them, cutting them in half to remove the intestines.

Beat 1 egg with 1 teaspoon of sugar, then cook in a frying pan with 1 teaspoon of sesame oil, covering for about a minute until cooked through, then cut into strips.

In a wooden bowl, mix the cooked rice with the vinegar mixture, then fold in the cooked carrots and shiitake mushrooms.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens