Put 1.5 rice cooker cups of uncooked rice in a rice cooker with the kombu and water. Leave to soak for at least 30 minutes, then switch the rice cooker on. I usually make 3 rice cooker cups at a time.
In the meantime, combine the ◆ ingredients, and prepare the other ingredients.
When the rice is cooked, remove the kombu and add the ◆ ingredients while the rice is still hot. Mix it in using a cut-and-fold motion. Leave to cool.
Add any ingredients you like. The version in the top photo has shiso leaves, red pickled ginger and sesame seeds. The one in the bottom photo has cucumber, imitation crab sticks, and chirimen jako.
Transfer to a serving plate to finish. I topped it here with kinshi tamago (finely shredded thin omelette) and shredded nori seaweed.
With different additions and toppings.
For the kinshi tamago (shredded omelette), see Recipe ID: 748619 "Foolproof Tamagoyaki"
This is a collaboration with user "umemodoki" Sushi rolls with aburaage Recipe ID: 755423.
Story Behind this Recipe
I learned how to make chirashi sushi from books, but I couldn't get it to taste the way I wanted. I just measured out ingredients that I like using a spoon.
For the toppings, it's easiest if you use things that don't require additional seasoning. Top with blanched snow peas, sakura-denbu, pickled daikon radish, or anything else you like. Because the toppings have quite neutral tastes, I've added umami and salt to the sushi vinegar along with usukuchi soy sauce.