Easy and delicious Chirashi zushi topped with nori, shredded egg, tofu pockets, seasoned mushrooms, sliced green beans, lox, and fish roe. Very yummy!
Chirashi zushi (scattered sushi) is an easy sushi to make as the ingredients are simply arranged attractively on top of a bowl of vinegared rice. It is a good option if you are in the mood for sushi but do not have the time to shape the rolls. The toppings may vary and can be made as simple or elaborate as you wish.
There are basically two types of scattered sushi. Edomae chirashi zushi (Tokyo style) has a few slices of sashimi (raw fish) and vegetable garnishes arranged on top of a bed of sushi rice. Gomoku zushi (Kansai style) may consist of cooked and uncooked vegetables mixed into the sushi rice itself. This form of sushi is very versatile and seasonal vegetables are often used.
In this version, I have a little of the two. I sprinkled the shredded egg and nori on top of the rice before piling on the rest of the ingredients. I could easily have mixed everything except the lox (cured salmon) together with the rice. Depending on your mood, either way works. I guess it is a more artful presentation than anything.
I often use lox or cured salmon in place of raw fish because sushi grade fish is not easily available where I live. I do not want to risk using any raw fish from the grocery store. If you wish to use raw fish, make sure it is sushi grade and is absolutely fresh.
- 1 portion vinegared rice (please refer to my Hosomaki post)
- ¼ cup shredded nori
- 2 seasoned abura-age or tofu pockets (please refer to my Inarizushi post, thinly sliced)
- 8 green beans (blanched and thinly sliced at a diagonal)
- 6 oz Nova lox (cured salmon) (170g)
- 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
- Prepare vinegared rice as per Hosomaki or Uramaki post.
- Rinse and soak mushrooms in hot water for 20 minutes to rehydrate. Drain, reserving the 1 cup (240ml) soaking liquid. Cut off stems.
- Place mushrooms, soy sauce, mirin, sugar and 1 cup (240ml) reserved soaking liquid in a small saucepan. 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. Pour half the egg mixture into the pan. Swirl pan to get egg to coat the entire pan. Let egg cook for 1 to 2 minutes. Flip egg over and cook for another 1 to 2 minutes. Repeat with remaining egg mixture. Remove, roll, and slice into thin strips. Set aside.
- Prepare seasoned abura-age as per my Inarizushi post. When cool enough to handle, slice seasoned abura-age thinly.
Putting it together and serving
- Divide the sushi rice into 4 individual bowls. Sprinkle shredded egg and nori over the rice.
- Arrange sliced seasoned mushrooms, seasoned tofu pockets, sliced green beans, lox, and fish roe decoratively on the top.
- Serve immediately with Miso Soup.
This aesthetically pleasing Chirashi zushi is truly a delicious one-bowl meal. It is so satisfying when served with a warm bowl of Miso Soup, finished off with a cup of green tea.
Enjoy…..and have a wonderful day! 😎