Our Vegan Chirashi Sushi (scattered sushi) is made with soy sauce koji and dried shiitake mushrooms, full of umami flavor!
Decorate with homemade Vegan Kinshi Tamago (shredded egg crepe) to give it a beautiful flower garden-like appearance.
Perfect for family gatherings and celebrations such as birthdays, seasonal festivals like Hinamatsuri.
This Vegan Chirashi Sushi is a wonderful addition to the table for celebrations such as Hinamatsuri (Girls' Festival), Children's Day, and birthdays. In this recipe, we use Gomoku Gohan, which is well-seasoned rice, so if you are feeling lazy or in a hurry, you can serve this sushi without the decorative elements.
And the decoration? Guests will love it! If you add a little wasabi, soy sauce koji dressed yam as a side dish, it'll be a hit.
This animal-free Vegan Chirashi Sushi will be the perfect meal for the party with people from different food culture backgrounds. Everyone will enjoy it!
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🌼Ingredients
The ingredients to be prepared fall into three categories: sushi rice, vegetable mix, and decorations.
Sushi Rice
- rice
- water
- vinegar
- light brown sugar (any sugar you like)
- salt
Vegetable Mix
Vegetables
- burdock root
- carrot
- deep-fried bean curd (aburaage): If you live in North America, you could probably find it in the freezer section of the Asian grocery store.
- maitake mushroom
- dried shiitake mushroom
Seasoning
- Soy Sauce Koji : We suggest making your own soy sauce koji. It's got more umami flavor and less sodium than regular soy sauce. It's pretty simple to make. Just mix fresh rice koji and soy sauce and let it sit and mature. The clear liquid on top, which has a rich flavor like dashi soy sauce, is perfect to make bamboo shoots rice and wasabi soy sauce dressed yamaimo (Japanese yam). It's a super versatile seasoning that's definitely worth making!
- Mirin (sweet cooking rice wine)
- Powdered brown sugar
- Sake
- Shiitake rehydration water
- Oil
Decorations
- Vegan Kinshi Tamago (shredded egg crepe) : is made with chickpea flour. Even if you don't color it with turmeric, it will turn out a beautiful yellow.
- Sweet Pickled Onions : is made with beets. To allow the onions to absorb the flavor, it is best to make this at least one night in advance. The longer the onions are marinated, the sweeter they become and the pungency of the onions is eliminated. Use them like pickles or fukujinzuke (pickled vegetables), for example to accompany Vegetable Nori-maki Sushi or Japanese curry rice.
- Snow peas : Boil them in advance, then drain them in a colander and remove the water thoroughly.
For exact amounts, please check the recipe card👇
🎎Instructions
We will prepare the sushi rice first, then the vegetable mix, and finally decorate.
- Night Before Preparations: Reconstitute the dried shiitake mushrooms in water in the refrigerator for about 5 hours. Prepare the sweet pickled onions for garnish the night before. Also, boil the snow peas and drain well. You may also prepare vegan shredded egg crepes.
- Make Sushi Rice: Cook the rice using the sushi rice setting on your rice cooker. In a bowl, mix the vinegar, salt, and sugar to make the sushi rice seasoning. When the rice is done, put it on a flat plate or bowl, add the sushi rice seasoning, and stir gently to mix. Finally, cover the surface with a damp cloth to prevent it from drying out.
- Cut the ingredients: Cut the burdock into thin strips (shave with a peeler), blanch the fried tofu to remove the excess oil and squeeze out the water, and cut it into thin strips. Thinly slice the rehydrated dried shiitake mushrooms, and break or cut the maitake mushrooms into bite-size pieces. Slice the carrots into 1-2 mm thin slices and cut them into flower shapes. You can use the scraps by cutting them into small pieces and tossing them with the other veggies in a veggie mix.
- Cook Veggie Mix: Give the ingredients a stir in a pan with some oil. Once everything's coated, toss in the seasonings and the juice from the dried shiitake mushrooms. Once it comes to a boil, turn the heat down low. Simmer over low heat, stirring several times, until most of the water is evaporated.
- Mix Veggie Mix with Sushi Rice: Before mixing the rice and vegetables, remove the flower-shaped carrots for decoration from the mixture. Then mix the warm sushi rice and veggie mix with a rice scoop.
- Decoration: Place rice on a plate and garnish with Vegan Kinshi Tamago, snow peas, flower-shaped carrots, and Sweet Pickled Onions!
🎏Tools
- bowl
- rice cooker
- rice scoop
- Yukihira saucepan (15cm)
- chopsticks
- flower-shaped cookie mold
🎋Storage
Unlike chirashizushi, which uses raw fish, this vegan version can last for two to three days in the fridge. But the rice can get a bit dry, so it's best to eat it right away for the best taste. You can also store it for a long time by removing the garnish and freezing it in small portions wrapped in plastic wrap.
🎄 Questions
It's a vegan sushi made without any animal products. So this Vegan chirashi sushi is also Shojin sushi.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
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📖Recipe Card
Vegan Chirashi Sushi (scattered sushi)
Equipment
- Bowl
- rice cooker
- Rice paddle
- Yukihira saucepan (15cm)
- Chopsticks
- flower-shaped cookie mold
- Cutting board
- Kitchen knife
Ingredients
Sushi Rice
- 300 g rice
- 360 ml water
A
- 2⅔ tablespoon rice vinegar
- 2⅔ tablespoon light brown sugar (any sugar you like)
- 1 teaspoon salt
Vegetable Mix
- 20 g dried shiitake mushroom
- 400 ml water (for dried shiitake reconstitution)
- 40 g deep-fried bean curd (aburaage)
- 70 g carrot
- 70 g burdock root
- 50 g maitake mushroom
- 2 teaspoon oil (for stir fry)
B
- 2 tablespoon soy sauce koji
- 2 tablespoon mirin
- 1 tablespoon sake
- 2 teaspoon powdered brown sugar
Decoration
- vegan kinshi tamago
- sweet pickled onions
- snow peas
Instructions
Preperation
- Soak dried shiitake mushrooms in water (about 5 hours) and keep the broth.20 g dried shiitake mushroom400 ml water
- Make the sweet pickled onions for decoration the night before.
- Prepare vegan shredded egg crepes.
- Boil the snow peas and drain well
Shisi Rice Making
- Mix A(vinegar, salt, sugar) to make the sushi rice seasoning.2⅔ tablespoon rice vinegar2⅔ tablespoon light brown sugar1 teaspoon salt
- Cook rice in the rice cooker's "sushi rice mode" or adjust the water to cook the rice a little firmer.300 g rice360 ml water
- When the rice is cooked, put it on a flat plate or bowl, add the A mixture, and fold the rice with rice paddle until the mixture is absorbed.※ If it will take a while to mix with the veggie mix, cover with a damp cloth.※ You can also cook the veggies mix at the same time as the rice to save time.
Vegetable Mix Making
- Cut the burdock into thin strips (shave with a peeler).70 g burdock root
- Blanch the fried tofu to remove the excess oil and squeeze out the water, and cut it into thin strips.40 g deep-fried bean curd (aburaage)
- Thinly slice the rehydrated dried shiitake mushrooms, and break or cut the maitake mushrooms into bite-size pieces.50 g maitake mushroom
- Slice the carrots into 1-2 mm thin slices and cut them into flower shapes. You can use the scraps by cutting them into small pieces and tossing them with the other veggies in a veggie mix.70 g carrot
- Give the ingredients a stir in a pan with some oil. Once everything's coated, toss in B and the juice from the dried shiitake mushrooms.2 teaspoon oil2 tablespoon soy sauce koji2 tablespoon mirin1 tablespoon sake2 teaspoon powdered brown sugar
- Once it comes to a boil, turn the heat down low. Simmer over low heat, stirring several times, until most of the water is evaporated.※You know that the mixture is done cooking when there is almost no liquid left. However, if you turn off the heat and let it sit for a little while, the liquid will still come out. This is all right.
Mix Veggie Mix with Sushi Rice
- Before mixing the rice and vegetables, remove the flower-shaped carrots for decoration from the mixture.
- While the rice is still warm, use a rice paddle to combine sushi rice and vegetable mix. Note that if the rice cools completely, it will be hard to mix.
Decoration
- Place rice on a plate and garnish with Vegan Kinshi Tamago, snow peas, flower-shaped carrots, and Sweet Pickled Onions!vegan kinshi tamagosweet pickled onionssnow peas
We'd absolutely love to see your photos of the dishes you've made with our recipes! Share them onInstagram with the hashtag #vegin_vegan_vegun or just tag us @veginveganvegun 🙏
Yururi says
I made it without the garnish and it was delicious even cold!
Vegin Vegan Vegun! says
Thank you for making it. I'm glad you liked it ^ ^.