Cherry & Dennis Helper Habitat

Japanese Cooked Seafood Chirashi Sushi

日式散壽司

Japanese Cooked Seafood Chirashi Sushi — finished dish

Total time: 70 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Seasoned sushi rice is topped with fully cooked shrimp, cooked salmon, pasteurised cooked crab, egg and vegetables for colourful chirashi without raw seafood.

01

Ingredients

Main ingredients

400 g Japanese short-grain rice
250 g fully cooked shrimp
250 g salmon fillet
150 g pasteurised cooked crab meat
3 eggs
4 dried shiitake
120 g carrot
1 cucumber
100 g snow peas

Sushi vinegar

80 ml rice vinegar
3 tbsp sugar
1.5 tsp salt

Shiitake and carrot broth

200 ml water
1 tbsp light soy sauce
1 tbsp mirin

Japanese Cooked Seafood Chirashi Sushi — ingredients

02

Tools

rice cooker
small saucepan
nonstick pan
colander
seafood cutting board
vegetable cutting board
kitchen knives
rice paddle
food thermometer

Japanese Cooked Seafood Chirashi Sushi — tools

03

Steps

Japanese Cooked Seafood Chirashi Sushi — Rinse and soak rice

Step 1

Rinse and soak rice

Rinse short-grain rice until water is nearly clear and soak for 20 minutes.

Japanese Cooked Seafood Chirashi Sushi — Cook and rest rice

Step 2

Cook and rest rice

Cook in a rice cooker and leave covered for ten minutes after completion.

Japanese Cooked Seafood Chirashi Sushi — Mix sushi vinegar

Step 3

Mix sushi vinegar

Warm rice vinegar, sugar and salt gently until dissolved without boiling.

Japanese Cooked Seafood Chirashi Sushi — Fold and cool rice

Step 4

Fold and cool rice

Move hot rice to a wide bowl, cut-fold in vinegar and cool it quickly.

Japanese Cooked Seafood Chirashi Sushi — Simmer shiitake and carrot

Step 5

Simmer shiitake and carrot

Slice soaked shiitake and simmer with carrot in seasoning for ten minutes, then drain.

Japanese Cooked Seafood Chirashi Sushi — Cook salmon through

Step 6

Cook salmon through

Pan-cook salmon until its centre reaches 63°C, then flake it on a clean plate.

Japanese Cooked Seafood Chirashi Sushi — Cook shrimp through

Step 7

Cook shrimp through

Boil shrimp until completely opaque and firm, then drain and cool.

Japanese Cooked Seafood Chirashi Sushi — Cook egg omelette

Step 8

Cook egg omelette

Beat eggs and cook a thin omelette until fully set on both sides, cool and shred.

Japanese Cooked Seafood Chirashi Sushi — Blanch snow peas

Step 9

Blanch snow peas

Blanch snow peas for one minute, cool, drain and slice.

Japanese Cooked Seafood Chirashi Sushi — Cut cucumber and prepare toppings

Step 10

Cut cucumber and prepare toppings

Wash and shred cucumber and place every cooked topping on clean separate plates.

Japanese Cooked Seafood Chirashi Sushi — Check and cool seafood

Step 11

Check and cool seafood

Cool cooked seafood within two hours and refrigerate; use only pasteurised cooked crab.

Japanese Cooked Seafood Chirashi Sushi — Assemble chirashi

Step 12

Assemble chirashi

Spread sushi rice and top evenly with cooked seafood, egg and vegetables; serve immediately.

Common mistakes

Using raw fish or undercooked seafood.
Holding warm seafood at room temperature.
Compressing wet sushi rice.
Raw-seafood boards touching cooked toppings.

Tips

This version uses only cooked seafood; reach 63°C for salmon, cook shrimp opaque, use pasteurised cooked crab and keep chilled.