![]() ![]() Turn off the heat and let it stand for 20 minutes.Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.*Option: Substitute 2 tablespoons of soy sauce with ayu fish sauce for more complexity and umami flavors. Remove from the heat and let it cool down, then keep refrigerated until ready to use. Turn down the heat and let it simmer for a few minutes. Also meanwhile, combine the soy sauce, mirin, and sugar in a small sauce pan.(You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside. Meanwhile, combine all the ingredients for sushi-zu and mix until the sugar and salt are dissolved.Let the rice mixture soak for 20 – 30 minutes. Combine the rice and the water in Kamado-san, and add the mixed grains.Wasabi (freshly ground or paste from a tube) to serve.Shredded nori (toasted seaweed) to serve.1 watermelon radish (can substitute with 3 – 4 red radish), julienned.2 tablespoons roasted golden sesame seeds.1 oz ginger, cut into very fine threads.1 1/2 pounds (650 g) sashimi grade tuna, cut into bite-size slices.1/4 cup plus 2 tablespoons (90 ml) soy sauce.2 packets 16 Multi Mixed Grains (optional if you make the rice without the mixed grains, reduce the water amount by 1/4 cup or 60 ml).3 rice cups (540 ml) short grain rice, rinsed.Whenever I make this dish for friends, it disappears in a matter of moments! Equipment Kamado-san (3 rice-cup size) Servings I like to make the sushi rice by adding 16 Multi Mixed Grains for more complex flavor, texture, and beautiful color in the sushi rice, but you can make it without, too. If it’s marinated too long, it will start to “cook” the tuna and the color could get a bit too dark. The marinating time of tuna should be just up to 15 – 20 minutes. Once you get a block of very fresh tuna, all you have to do is to make sushi rice, slice and marinade tuna, get other small components ready and just assemble. ![]() Serve this chirashi sushi with a daikon miso soup, a quick nasu dengaku or with one of my favorite Japanese dishes of all time, agedashi tofu.This dish is very easy to make and always a crowd pleaser. The beautiful thing about this chirashi sushi dish is that you can make more of each topping and keep them in the fridge for future meals. You’d think it would be too much but the flavors marry beautifully together! So many different flavors make this dish sweet, salty, umami, nutty and vinegary. I then mixed the tomato slices with miso paste (so yummy!) and finished the dish with chopped spinach, scallions and shredded nori (optional). I fried the carrots and ginger slices in a little sesame oil and sprinkled them with sesame seeds, and cooked the shiitake mushrooms in soy sauce. I chose to make a completely vegetarian chirashi sushi for this post to keep it light and colorful just like the fish version. I’m that special! Nah, actually they make it for my husband and his gorgeous blue eyes hehehe! Whenever I go visit my relatives in Japan, it’s almost guaranteed that one of them will make chirashizushi. It can also come with shredded eggs, shiitake mushrooms or other topping options.Ĭhirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. We like this vegetarian chirashi sushi so much that we eat it on average once or twice a week.ĭon’t be intimidated by the amount of ingredients needed for this vegetarian chirashi sushi recipe – it’s VERY easy and uncomplicated to make, I promise you!Ĭhirashi sushi is simply sushi rice topped with different types of fish served raw. But buying top grade sushi fish isn’t cheap so instead I’ve come up with a vegetarian chirashi sushi that’s just as satisfying. If I could make chirashi sushi at home I would serve it once a week with the classic miso soup and side salad. Add drinks to your order and the total can easily go above $100 per person. We go there a lot because the quality of the fish is excellent and the prices are very reasonable… The lunch prices that is! Go there in the evening and expect to pay NYC prices for your maki rolls and sushi pieces. ![]() There is a Japanese restaurant not too far from my apartment that makes delicious chirashi sushi ( chirashizushi in Japanese) for lunch. Vegetarian Chirashi Sushi – (Chirashizushi) ![]()
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