Vegan Chirashi Sushi (scattered sushi)
Vegan Chirashi Sushi (scattered sushi) is made with soy sauce koji and dried shiitake mushrooms, creating a rich umami flavor throughout the dish. Decorated with homemade Vegan Kinshi Tamago (shredded egg crepe) , it looks like a beautiful flower garden on the table. Perfect for family gatherings and celebrations such as birthdays and seasonal festivals like Hinamatsuri.
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. Sushi Seasoning
- 2⅔ tablespoon rice vinegar
- 2⅔ tablespoon light brown sugar or any sugar you like
- 1 teaspoon salt
Gomoku Filling (Seasoned Vegetables)
- 20 g dried shiitake mushrooms
- 400 ml water for soaking shiitake mushrooms
- 40 g aburaage thin deep-fried tofu pouch
- 70 g carrot
- 70 g burdock root
- 50 g maitake mushrooms
- 2 teaspoon oil for stir-frying
B. Gomoku Filling Seasoning
- 2 tablespoon soy sauce koji
- 2 tablespoon mirin
- 1 tablespoon sake
- 2 teaspoon powdered kokuto（Okinawan black sugar)
Decoration
Instructions
Preparation
- Prepare Sweet Pickled Onions the night before.
- Soak dried shiitake mushrooms in water for about 5 hours or overnight. Keep the soaking liquid for cooking the filling.20 g dried shiitake mushrooms, 400 ml water
- Prepare Vegan Kinshi Tamago (shredded egg crepe).
- Boil snow peas and drain well.
Make Sushi Rice
- Cook rice using the sushi rice setting on your rice cooker, or use slightly less water than usual to make firmer rice.300 g rice, 360 ml water
- Mix A (rice vinegar, sugar, and salt) to make the sushi seasoning.2⅔ tbsp rice vinegar, 2⅔ tbsp light brown sugar, 1 tsp salt
- Once the rice is cooked, transfer it to a flat plate or bowl. Add the sushi seasoning and gently fold with a rice paddle until absorbed.
You can start preparing the filling while the rice is cooking to save time.
Cover with a damp cloth to prevent the rice from drying out if you are not mixing it with the filling right away.
Make Gomoku Filling
- Scrub the burdock root well to remove any dirt (you can use a piece of aluminum foil to gently rub the surface). Cut it into thin strips or shave it with a peeler.70 g burdock root
- Blanch the aburaage to remove excess oil, squeeze out the water, and cut into thin strips.40 g aburaage
- Thinly slice the rehydrated shiitake mushrooms and cut or break the maitake mushrooms into bite-sized pieces.50 g maitake mushrooms
- Slice the carrots into 1–2 mm thick slices and cut them into flower shapes using a small cookie cutter. Finely chop the carrot scraps and add them to the filling.70 g carrot
- Heat oil in a pan and lightly stir-fry the prepared ingredients.
- Add B. Gomoku Filling Seasoning and the reserved shiitake soaking liquid.2 tsp oil, 2 tbsp soy sauce koji, 2 tbsp mirin, 1 tbsp sake, 2 tsp powdered kokuto（Okinawan black sugar)
- Bring to a boil, then reduce the heat and simmer until most of the liquid has evaporated, stirring occasionally.
The filling is ready when most of the liquid has evaporated. After resting for a while, a small amount of moisture may come out from the ingredients — this is the desired finish.
Combine Sushi Rice and Filling
- Remove the flower-shaped carrot slices from the filling for decoration.
- While the rice is still warm, gently mix the sushi rice and filling with a rice paddle.
Decoration
- Place the rice on a serving plate.
- Garnish with Vegan Kinshi Tamago, snow peas, flower-shaped carrots, and Sweet Pickled Onions!