Chirashi zushi
Easy and delicious Chirashi zushi topped with nori, shredded egg, tofu pockets, seasoned mushrooms, sliced green beans, lox, and fish roe. Very yummy!
Ingredients
- 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)
Seasoned Mushrooms
- 4 shitake mushrooms
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
Omelet
- 2 large eggs (beaten with 1 tsp soy sauce and 1 tsp mirin)
- 2 tsp vegetable oil
Instructions
- Prepare vinegared rice as per Hosomaki or Uramaki post.
Seasoned Mushrooms
- 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.
Omelet
- 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.
Seasoned abura-age
- 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.
Nutrition
Calories: 483kcal
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