Seafood Chirashi Sushi

How to make Chirashi Sushi with tuna, shrimp, egg, carrots and snap peas.

With a rainbow of seafood, vegetables, and eggs scattered over a bowl of vinegared sushi rice, this Chirashi Sushi is a delicious maki sushi alternative you can easily make at home.

Course Entree

Cuisine Japanese

Keyword donburi, sushi

Level Beginner

Main Ingredient Fish, Rice

Diet Dairy-Free, Low-Fat, Pescatarian

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 677kcal

Author Marc Matsumoto

Equipment

Ingredients

For sushi rice

310 grams Japanese short-grain rice 1 ½ cups uncooked
1 ½ cups cold water
⅓ cup seasoned sushi vinegar

For toppings

85 grams snap peas (14 pods, trimmed)
100 grams carrot (½ carrot peeled & sliced into 12 coins)
180 grams shrimp (31-40 size, peeled and deveined)
1 batch Kinshi Tamago (shredded egg crepe)
160 grams sashimi-grade fish (such as tuna, salmon, or hamachi)
2 teaspoons sesame seeds toasted
100 grams ikura (optional)
Soy sauce (for serving)

Grams + US Cups - US Standard

Instructions

Put the 310 grams Japanese short-grain rice in a sieve and wash it under cold running water while agitating until it runs mostly clear. Next, drain the rice and put it in a tall saucepan with 1 ½ cups cold water, and cover it with a lid. Let this rest for 30 minutes while you prepare the toppings.
310 grams Japanese short-grain rice, 1 ½ cups cold water
To prepare the vegetables, add the 100 grams carrot to a pot of well-salted water and bring them to a boil over medium-high heat. Cook until the carrots are just tender enough to poke a fork through. Add the 85 grams snap peas and cook for about 30 seconds. Transfer them to a water bath using a slotted spoon to chill and then drain.
85 grams snap peas, 100 grams carrot
Add the 180 grams shrimp to the boiling water and turn off the heat. Let the shrimp poach in the hot water until they turn vibrant orange and are no longer translucent (about 2-3 minutes). Transfer to a water bath to chill, and then drain, using paper towels to pat them dry.
180 grams shrimp
Cut your 160 grams sashimi-grade fish into bite-sized cubes, and keep it refrigerated until you're ready to serve it. You can also cut your carrots into flowers and your snap peas into leaves if you like.
160 grams sashimi-grade fish
When the rice is done soaking, bring it to a boil over high heat. As soon as it comes to a boil, turn down the heat to low and set a timer for 15 minutes.
Turn off the heat when the timer is up, and let the rice steam for 10 minutes without opening the lid.
When the rice is done, transfer it to a large bowl and drizzle ⅓ cup seasoned sushi vinegar evenly over the rice. Use a spatula or rice paddle to fold the vinegar into the rice, being careful not to mash the rice grains up.
⅓ cup seasoned sushi vinegar
Once the vinegar is fully integrated, fan the rice to cool it off while you fold to quickly bring the rice down to room temperature.
To assemble the Chirashi bowl, divide the seasoned sushi rice between 4 serving bowls and sprinkle on the 2 teaspoons sesame seeds.
2 teaspoons sesame seeds
Scatter the shredded 1 batch Kinshi Tamago on the rice and then top with the fish, shrimp, and vegetables.
1 batch Kinshi Tamago
Garnish with 100 grams ikura and serve with Soy sauce for drizzling to taste.
100 grams ikura, Soy sauce

Video

Nutrition