Vegan Chirashi Sushi (scattered sushi)
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.
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 mushroom, 400 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 vinegar, 2⅔ tablespoon light brown sugar, 1 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 rice, 360 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 oil, 2 tablespoon soy sauce koji, 2 tablespoon mirin, 1 tablespoon sake, 2 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 tamago, sweet pickled onions, snow peas