Chirashi-zushi

Chirashi-zushi

Rice with seafood and vegetables

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

There are no hard and fast rules for making this Japanese version of a rice salad — add whatever ingredients are readily available for a colourful and easy main dish.

Ingredients

Quantity Ingredient
4 dried shiitake mushrooms
1 tablespoon shoyu
1 teaspoon sugar
2 eggs, lightly beaten
pinch salt
vegetable oil, for frying
1 quantity Sushi, cooled
100g sashimi-grade raw fish, thinly sliced, (optional)
100g bamboo shoot, thinly sliced
80g peas, cooked
1 piece tinned or frozen lotus root, sliced
1 tablespoon pickled kombu, thinly sliced
1 tablespoon pickled daikon, thinly sliced
70g crab meat, cooked
or 70g small prawns, chopped
pickled ginger, to garnish

Method

  1. Soak the mushrooms in hot water for 20–30 minutes. Drain, reserving 125 ml of the soaking liquid, then cut off and discard the stems and thinly slice the caps.
  2. Put the reserved soaking liquid into a saucepan with the shoyu and sugar. Add the mushroom and simmer for 10 minutes, or until the liquid has been absorbed.
  3. Season the egg with the salt and cook in a lightly oiled pan to make a thin omelette, taking care not to let it brown. Cool, then cut into thin shreds.
  4. Put the rice in a large bowl and toss gently with all of the ingredients, reserving a few of the most colourful for garnish. Serve cold.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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