Bamboo Shoot Chirashi Sushi for the Spring Season

Bamboo Shoot Chirashi Sushi for the Spring Season

Bamboo shoot chirashi sushi with lots of bamboo shoots.
Serve with a bowl of osuimono clear soup.

Ingredients: 6 rice cooker cups (1200 ml)

●Sushi rice
Plain cooked rice
6 rice cooker cups (2400 ml)
Sushi vinegar ※See instructions
120 ml (240 ml)
Bamboo shoot (boiled)
250 g (500 g)
1/2 (1)
Dried shiitake mushroom
30 g (60 g)
●For broth
The soaking liquid from the dried shiitake mushrooms
as needed (as needed)
Dashi stock granules
2 g (4 g)
3 tablespoons (6 tablespoons)
※See instructions
Soy sauce
2 tablespoons (4 tablespoons)
Eggs for the kinshi tamago
4 (8)
Dried seaweed sheet, White sesame seeds, sansho leaves
as needed


1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
6. Add the ingredients from Step 3 to the sushi rice from Step 4.
7. Serve on a plate.
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.

Story Behind this Recipe

I make this often as I receive bamboo shoots from a neighbor every year.
I've posted this recipe so that I don't forget.