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Chirashi with Jade Pearl Rice - scattered sushi with a hint of bamboo flavor topped with shrimps and edamame. Makes a lovely side dish. | RotiNRice.com
4 from 1 vote

Chirashi with Jade Pearl Rice

Chirashi with Jade Pearl Rice - scattered sushi with a hint of bamboo flavor topped with shrimps and edamame. Makes a lovely side dish.
Author : Linda Ooi
Course : Side Dish
Cuisine : Japanese
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings : 4
Calories : 289kcal

Ingredients
  

  • 1 cup organic jade pearl rice (200g)
  • 1¼ cups water (300ml)
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • ¼ tsp salt
  • 8 shrimps
  • 1 cup shelled edamame (120g)
  • 2 tbsp beni shoga (julienned pickled ginger)
  • 1 tbsp sesame seeds (black or white) (toasted)

Instructions
 

  • Boil edamame in lightly salted water for about 3 minutes. Drain and set aside. Do the same for shrimp but boil only for about 2 minutes. When shrimps curl and turn pink, they are done. Do not overcook.
  • Lightly rinse and drain (2 to 3 times) organic jade pearl rice. Put rice in a medium sized pot with water. Bring to a boil, reduce heat to medium low and cook until water is absorbed, about 10 minutes. Reduce heat to the lowest setting and leave pot on for another 5 minutes. Turn off heat, remove pot fro heat source and let it sit for 10 minutes. Fluff up rice with fork.
  • In a small bowl, combine rice vinegar, sugar, and salt. Stir till sugar dissolves. Pour over rice and gently mix with a spatula.
  • Divide rice into 4 individual bowls. Top with edamame, shrimp, and beni shoga. Sprinkle with sesame seeds and serve immediately with miso soup.

Nutrition

Calories: 289kcal
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