Chirashi, also called chirashizushi (ちらし寿司) is one of a great meal of Japanese meal. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. It's a delicious one-bowl meal that is very filling and very versatile. There are almost no limits to what ingredients go in chirashi, and if you're a vegetarian, you could make a vegetable-only chirashi - it does not need to have fish.
If you're in the mood for rice and fish but don't want to make sushi rolls, then chirashi is the best option. This dish can require very little preparation or it can be more elaborate, it is your choice. Chirashi rice contains more rice vinegar than is used in sushi maki rolls and nigiri. The rice needs to be made ahead and cooled before using.
When buying seafood, please buy sushi-quality fish at your local market and make sure it is the freshest quality.
2 cups of sushi rice - note, you can use brown short-grain rice if you want.
1 cup rice vinegar (*make own sushi vinegar by 1/4cup rice vinegar, 2Tbsp sugar, 2tsp salt)
Vegetables, seafood, prepared foods, fish roe, tsukemono (Japanese pickles,) and eggs of your choice. You can use a lot of things or just a few things. Remember that this is a versatile dish, so don't worry if you can't find a lot of the ingredients that I used.
For the photos above of my chirashi, I used:
1 small carrot - finely chop and marinate with *sushi vinegar for about 30 mins. 1 Egg - stir the egg and cooked with pan like a thin pancake and cut finely after it’s cool down. 4 dried shiitake - soak in the hot water for about 30 mins, when it’s tender pluck out and squeeze out the water. and cook with 2 Tbsp each sake, miring, soy sauce and sugar. and shop thinly after it’s cool down.
Cook the rice and let stand for 10 minutes. Add to a bowl with the rice vinegar and mix well.
Ideally with the cider(sawara) rice mixing tub - It’s make a beautiful seasoning from the sawara’s flagrance.
Add the sesame seeds, scatter half ingredients of all kinds over the rice and mix well.
At last your can decorate all of remaining ingredients nicely on the top of the rice.
The rice mixing tub will adjust the moisture when it needs.
Serve with soy sauce (optional) and eat with chopsticks or a spoon.
Some topping suggestions:
• Cooked spinach
• cooked octopus
• Salmon roe
• raw fish
• Umeboshi (Japanese pickled plum)