Chirashi bowl calories how to#

As I mentioned in the above paragraph, Chirashi means scatter in English, so if you scatter seafood (kaisen) over sushi rice it is called ‘kaisen chirashi’, and if you mixed in 5 different ingredients (gomoku) into sushi rice, and scatter tamagoyaki and other toppings like I did, it is called Gomoku chirashi.

Keep all ingredients except sushi rice in the fridge before assembling.ĭepending on the region of Japan and households, there are many variations of Chirashi that exist.

Use dried shiitake mushrooms soaking water to cook mixing ingredients as it is packed with Umami and gives the Chirashi depth of flavour.

Tips to serve Chirashi beautifully – Chose colorful toppings, serve sushi rice mixed with carrots, kanpyo and dried mushrooms then scatter topping ingredients evenly considering colour distribution.

I chose to use renkon lotus root, snow peas, sakura denbu and tamagoyaki cut into dices instead of “kinshi tamago (thinly sliced egg crepe).

While the rice is being cooked in a rice cooker, make sushi vinegar and mixing in ingredients. Make sushi rice perfectly by following my recipe. Its flower buds are edible and has a unique aroma and spiciness and used for garnishing condiment for many Japanese dishes. Myoga – Also known as Myoga ginger or Japanese ginger.You can also easily grow this herb which I do. You may find this special herb in your local market or Japanese grocery stores. Shiso – is a type of Japanese herb which has a cross between mint and cinnamon with a hint of clove flavour.Also mentioned in the Futomaki Sushi rolls post. You can buy this dry or cooked and seasoned to be ready to use straight away. Kanpyo – is dried strips of dried gourd fruit which is a type of melon.More information on sakura denbu is in my Sushi Cake post.

It is very finely flaked cod that coloured pink. The acidity of the vinegar will damage the rice cooker bowl. Never use the rice cooker bowl for mixing the vinegar in. If you don’t have it, it is a good investment if you love sushi and make sushi often. You need to wet it before use so that the rice will not stick to the tub and also it will not soak up the vinegar for the rice. You may have seen a wooden tub that Japanese use for making sushi rice. Garnishes – Myoga, shiso (ooba) and sesame seeds.

Ingredients for topping such as snap peas, tamagoyaki, seafood, and sakura denbu. Ingredients for mixing into the sushi rice such as dried shiitake mushrooms, carrots and kanpyo.

Chirashi bowl calories how to#

Sushi rice – I discuss in detail how to make perfect sushi rice in this post. Make Perfect sushi rice following my recipe and just scatter whatever ingredients you have. You can use whatever ingredients you have.Easy! NO rolling mat and skill required.Reference: Hinamatsuri (in Japanese language) Why You Will Love this Chirashi? Over the time, the appearance of the sushi becomes eye-catching and gorgeous from just plain fermented fish and rice. People ate the Narezushi around March as the fermenting process finishes around the time. But why is Chirashi often eaten at Hinamatsuri (Girl’s Festival)? It is said that the Japanese used to eat Narezushi which is a preserved food made by soaking fish in rice and fermenting it in the Heian period. It is typically served for Girl’s Festival (3rd of March). Chirashi for Special OccasionsĬhirashi is an indispensable dish for many Japanese festivals and special occasions. There are variations depending on the regions and are named differently such as “bara zushi (deconstructed or disassembled sushi)” “maze sushi (mixed sushi)” “gomoku chirashi” etc. So Chirashi is various ingredients scattered over sushi rice (vinegared rice). The name of the sushi comes from a Japanese verb “chirasu” which means scatter in English.