Chirashi sushi is a favourite for occasions such as weddings, birthdays and festivals. Do not use normal brown rice here as it will not work. Wash rice before cooking until the water runs clear and cut in the sushi vinegar (don’t stir), to avoid rice becoming mushy.
- 2 cups Genji mai brown rice or short or medium-grained white rice, cooked
- 3 tablespoons rice vinegar
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1-2 medium-sized carrots, diced
- 3 dried shiitake mushrooms, soaked in 300ml warm water, sliced, liquid reserved
- 1 teaspoon dashi powder
- 2 teaspoons mirin
- 2 teaspoons cooking sak
- 2 tablespoons soy sauce
- ½ teaspoon sugar
- 2 eggs
- Half a handful green beans, blanched, and sliced on the diagonal
- Salmon roe (optional)
- In a small bowl, add the rice vinegar, sugar and salt; mix well – this is sushi vinegar mix.
- While the rice cooks, place the carrots, shiitake, dashi, mirin, sake, soy, sugar and reserved mushroom stock in a medium-sized pot. Bring to boil and simmer for 5-8 minutes. Turn off heat; set aside to cool.
- Crack the eggs in a small bowl and beat well. Place a small frying pan over medium heat and add 1 teaspoon oil. Pour ¼ to ½ of the egg mix into the pan to make a thin omelette. Repeat. Cut into julienne.
- When the rice is cooked, place in a large non-stainless steel bowl. Pour the sushi vinegar mix over and mix well.
- Drain the liquid from the carrots and shiitake; mix the vegetables with the rice.
- To assemble, divide rice between plates. Sprinkle omelette strips on top.
- Garnish with green beans and salmon roe if using.