Chirashi Sushi

1/ Cook the Rice: Rinse 360g (2 cups) of rice at least 30 minutes before cooking. Add 345ml of water, 1 tablespoon of white wine (or sake), and 1 teaspoon of Japanese dashi powder. Mix lightly and cook the rice on the firmer side. While the rice cooks, combine 3 tablespoons of vinegar, 1.5 tablespoons of sugar, and 1 teaspoon of salt in a small bowl to make sushi vinegar.

2/ Rehydrate the Shiitake Mushrooms: Soak 15g of dried shiitake mushrooms in 200ml of lukewarm water (around 40°C) for 30 minutes. Once soft, remove the stems and slice thinly. Keep the soaking liquid for later use.

3/ Prepare the Vegetables: Start by preparing the aburaage (fried tofu) by pouring boiling water over it to remove excess oil. Squeeze out the moisture thoroughly and cut it into thin strips. Peel the carrot and cut it into thin strips. Slice the burdock root (or parsnip as a substitute) into thin slices. Also, boil the frozen edamame in lightly salted water, drain, and let them cool. Once cooled, remove the beans from their pods and set them aside for garnishing later. Make sure the rehydrated shiitake mushrooms are also ready for the next step.

4/ Cook the Vegetables: In a saucepan, combine the vegetables and mushrooms. Add 3/4 cup of the soaking liquid and simmer. Then add 1 tablespoon each of white wine (or sake), mirin, sugar, and soy sauce. Simmer with a drop lid over medium heat until tender. Drain well.

5/ Prepare the Edamame: Bring a small pot of water to a boil. Add the frozen edamame and cook for about 3 minutes until tender. Drain, sprinkle with a little salt, and let them cool. Once cooled, remove the beans from their pods and set them aside for garnishing later.

6/ Make the Kinshi Tamago: Beat 2 eggs with 2 teaspoons of sugar and a pinch of salt. Dissolve 1 teaspoon of cornstarch (not included in the ingredient list) in a small amount of water and add to the egg mixture. Heat a 26 cm frying pan over medium heat and cook the mixture in a thin layer. Once almost set, cover and steam for 2 minutes for a fluffy texture. Cool and slice thinly.

7/ Prepare the Sushi Rice: Transfer the cooked rice to a large bowl. Drizzle the sushi vinegar evenly and mix with a slicing motion using a rice paddle. Let the rice rest for 1–2 minutes, then fan it to remove excess moisture.

8/ Mix the Rice and Vegetables: Sprinkle 1 tablespoon of toasted sesame seeds over the rice, add the simmered vegetables, and mix evenly. Transfer to a serving dish.

9/ Assemble and Garnish: Top with salad shrimp (or crab sticks, salmon, or sashimi), ikura (salmon roe), cooked edamame, and shredded kinshi tamago. Finish with finely shredded nori.