Asparagus Scrambled Eggs Chirashi Sushi – simple and tasty scattered sushi with seasonal asparagus, mushrooms, and eggs. Perfect for lunch!
Another day, another scattered sushi. This time it is Asparagus Scrambled Eggs Chirashi Sushi with fresh seasonal asparagus, mushrooms, and eggs. Perfect for lunch served with a cup of green tea. For dinner, top with a teaspoonful of fish roe and serve with a bowl of Miso Soup. Simple, tasty, and totally satisfying!
Scattered sushi is a good option for the weekdays when you are in the mood for sushi but do not have the time to make the rolls. The few ingredients can be prepared while the rice cooks in the rice cooker. Once everything is done, it takes only minutes to mix all the ingredients together. Divide into individual bowls and dinner is served.
For this recipe, you can use either dried shiitake mushrooms or regular button mushrooms. I used the latter this time because I did not want to run to the Asian market for the dried mushrooms. If you are using dried mushrooms, please refer to my Chirashi zushi post on how to prepare the seasoned mushrooms. The fish roe is a nice to have but optional. Shredded seaweed will also go well with the rest of the ingredients.
Asparagus Scrambled Eggs Chirashi Sushi - simple and tasty scattered sushi with seasonal asparagus, mushrooms, and eggs. Perfect for lunch!
- 1 portion vinegared rice (Please refer to my Hosomaki post)
- 1 lb asparagus (trimmed) (450g)
- 2 tbsp sesame seeds (toasted)
- 4 tsp masago / ikura / tobiko (capelin roe, salmon roe, flying fish roe)
- 2 large eggs (beaten with 1 tsp soy sauce and 1 tsp mirin)
- 2 tsp vegetable oil
Blanch asparagus in boiling water for 1 to 2 minutes. Drain and shock in cold water to stop cooking. Reserve the tips (about 2 inches in length) for garnishing. Cut the stalks into tiny coins about 1/8 inch thick. Set aside.
Place mushrooms, soy sauce, mirin, and sugar in a small saucepan. Do not worry if it appears too dry initially. Mushrooms will release a lot of liquid when cooked. Simmer over low heat for 20 minutes. Remove and slice mushroom caps thinly when cool enough to handle. Set aside.
Heat a 10-inch non-stick skillet with 1 tsp vegetable oil over medium heat. Pour egg mixture into the pan and stir constantly with a pair of chopsticks or a whisk. When eggs begin to set, remove pan from heat but continue to stir until eggs are no longer wet. This should only take 2 to 3 minutes. Remove and set aside.
Mix sushi rice, sliced asparagus, mushrooms, and sesame seeds in a large bowl. Divide into 4 individual bowls.
Scatter scrambled eggs over the rice and garnish with asparagus tips.
Enjoy…..and have a wonderful day! 😎