Chirashizushi with Lots of Toppings

Chirashizushi with Lots of Toppings

My family's chirashi-zushi is sumptuous with lots of toppings. Why not serve this for a special occasion?

Ingredients: 4 servings

White rice
360ml uncooked
5 cm
○Rice vinegar
3 tablespoons
3 tablespoons
1 scant teaspoon
Dried shiitake mushrooms
1 small
Lotus root
1 section
The soaking liquid from the dried shiitake mushrooms
400 ml
◎Soy sauce
3 tablespoons
2 tablespoons
4 tablespoons
3 tablespoons
3 tablespoons
a scant 1 teaspoon
Snow peas
about 15
Ikura (salmon roe preserved in soy sauce)
150 g
Nori seaweed
1 whole sheet


1. Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
3. In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
4. Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
6. Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
7. Add the simmered vegetables from Step 3 to the rice and mix in.
8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
9. Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.

Story Behind this Recipe

The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous... but this is a simpler version of chirashi-zushi that I adapted.