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Chirashi Sushi (5 Ingredient Chirashi Sushi)

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We hope you got benefit from reading it, now let’s go back to chirashi sushi (5 ingredient chirashi sushi) recipe. To make chirashi sushi (5 ingredient chirashi sushi) you only need 22 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to prepare Chirashi Sushi (5 Ingredient Chirashi Sushi):
  1. Prepare 80 grams Cooked bamboo shoots in brine
  2. Prepare 2 eggs' worth Kinshi tamago
  3. Get 3 pieces Dried gourd
  4. Take 1⁄3 Carrot
  5. Get 1 block Koya tofu
  6. You need 8 Dried shiitake mushrooms
  7. Use 50 grams Kamaboko
  8. Get 1 Shredded nori seaweed
  9. Prepare 1 Beni shouga red pickled ginger
  10. Take For the sushi rice
  11. Take 450 grams White rice
  12. Get 5 cm square Kombu
  13. You need 1 dash less than usual Water
  14. Use For sushi vinegar
  15. You need 5 tbsp Vinegar
  16. Get 2 tbsp Sugar
  17. Prepare 1 tsp Salt
  18. Take For the seasonings
  19. Use 300 ml Water from re-hydrating shiitake mushrooms
  20. You need 2 tbsp Soy sauce
  21. Get 1 tbsp each Sugar/mirin/sake
  22. Provide 1⁄2 tsp Japanese dashi stock powder
Steps to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
  1. Cook the rice with the konbu. Use a little less water than usual.
  2. Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop.
  3. Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes).
  4. Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
  5. Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
  6. If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago.
  7. Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
  8. Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu.
  9. Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine.
  10. Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!
  11. To make kinshi tamago, see. - - https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi
  12. To make your own dried shiitake mushrooms, see. - - https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
  13. You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!

We also have a made-from-scratch version on the blog. And often Chirashi Sushi contains a lot of ingredients that are not used in most other types of sushi like, kamaboko (fish cakes), soboro (meat, egg, or fish), bamboo shoots, lotus root and baby corn. Cook the sushi rice (short grain rice) and add the sushi vinegar powder and mix well. Serve rice in a bowl, place a sheet of nori on the rice. Place all the diced ingredients over it nicely.

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