Chirashi-zushi with Shiitake

“Chirashi Sushi” is served on a happy day or party in Japan. This is made of sushi rice with a variety of sun-dried foods mixed in, and toppings sprinkled over the top. All dried foods are pure and simple, so the finished chirashizushi has a pure flavor.

Ingredients (4 servings)

  • 3 go ( 180ml x 3 ) Rice
  • 3 tsp Sake
  • 3cm square 1 Kombu kelp
  • 10g Koya (Freeze-dried) tofu
  • 4 (12~20g) Dried Shiitake
  • 10g Kiriboshi daikon( Dried Daikon & Carrot Strip Mix )
  • 5g Dried burdock
  • 4g Kanpyo (Dried Gourd Strips)
  • 100g Chicken mince
  • 7g Pine nuts
  • 6 Tbsp Sushi vinegar
  • 1 Tbsp Sesame
  • suitable amount Toasted nori laver
  • suitable amount Thin fried-egg strips
  • 1/4 tsp ( less than ) Salt -A
  • 1 Tbsp Soy sauce -A
  • 1 Tbsp Mirin -A
  • 1 Tbsp Sugar -A
  • 1 Tbsp Sake -A
  • 1/3 piece Grated ginger -A


Wash the rice and put it on a draining basket for 30 min.
In the rice cooker, put in the sake and kombu kelp and add water to cook slightly hard rice.
Reconstitute Koya tofu and Shiitake with water and squeeze out the water. Cut into squares.
Use water to reconstitute Dried Daikon & Carrot Strip Mix, dried burdock, and gourd shavings. Squeeze out the water and cut into bite-size pieces.
In the pot, put in the Step 3 and 4 ingredients and the chicken mince. Add Seasoning A and pine nuts and heat. Simmer until the water evaporates.
Add sushi vinegar to the freshly cooked rice, use an uchiwa fan to fan the rice. Use a rice paddle to mix.
Add the Step 6 and 5 ingredients, and finish by sprinkling sesame seeds, toasted nori laver, and thin fried-egg strips.


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