Jewel Box Scattered Sushi
A dazzling mosaic of jewel-toned sashimi, sweet tamago, and vibrant vegetables scattered over a bed of perfectly seasoned sushi rice. This chirashi sushi is the effortlessly elegant centerpiece of Japanese home cooking, delivering all the beauty of a sushi platter without any rolling or shaping required.
Ingredients
- 2 cups Japanese short-grain rice
- 2 1/4 cups water
- 4 tablespoons rice vinegar
- 2 tablespoons sugar
+ 12 more ingredients
Instructions
Rinse the rice in several changes of cold water until the water runs clear. Drain and cook in a rice cooker or covered pot with 2 1/4 cups water.
While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Heat gently just until the sugar dissolves, then remove from heat.
Make the thin egg crepe (kinshi tamago): lightly oil a non-stick skillet over medium-low heat and pour in the beaten eggs, tilting to form a thin, even layer. Cook for 1 minute until just set, flip gently, and cook 15 seconds more. Slide onto a cutting board and cut into fine ribbons.
Transfer the hot cooked rice to a wide wooden or glass bowl. Pour the vinegar mixture over the rice and use a cutting motion with a rice paddle to fold it in, fanning the rice simultaneously to cool it and create a glossy sheen. Let the rice cool to room temperature.
Spread the seasoned rice into a large shallow serving bowl or individual bowls.
Arrange the sashimi slices, shrimp, cucumber, and avocado artfully over the rice.
Scatter the egg ribbons, nori strips, ikura, and sesame seeds over the top.
Garnish with shiso leaves if using, and serve with pickled ginger, soy sauce, and wasabi on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI