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Chirashi (scattered) sushi platter
The sheer amount of ingredients may intimidate you, but this isn't a difficult dish to execute. It's more assembly than cooking. What is essential is that you have all the Japanese condiments that give this dish multiple layers of flavor.
Course
Main Course
Cuisine
Japanese
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Rice
1 ¼
cups
Japanese rice
1
tablespoon
rice vinegar
Eggs
2
large
eggs
½
teaspoon
dashi granules
1
tablespoon
cooking oil
Salmon teriyaki
cooking oil
300 to 400
grams
salmon fillet
¼
cup
Japanese soy sauce
¼
cup
sake
¼
cup
mirin
Platter
1
tablespoon
sakura denbu
2
tablespoons
kizami nori
1
tablespoons
tobiko
(fish roe)
2
tablespoons
thinly sliced scallions
Instructions
Make sushi rice
Rinse the Japanese rice until the water runs clear.
Cook as you normally
cook your rice (stovetop, rice cooker or microwave)
.
Spread the newly cooked rice on a tray, drizzle in the rice vinegar and stir.
Allow the rice to cool, stirring the grains every few minutes.
Cook the salmon
Heat a large heavy frying pan and lightly brush with oil.
Lay the salmon fillet (skin side up if your salmon is not skinless) and brown lightly.
Pour in the soy sauce, sake and mirin.
Cook the salmon over medium heat, uncovered, for five minutes then flip and cook for another three minutes.
Allow the salmon to soak in the sauce as it cools (if your salmon fillet has skin, cool it in the sauce with the skin side up).
Cook the omelette
In a bowl, beat the eggs with the dashi granules.
Coat the bottom of a frying pan with the tablespoon of oil and heat.
Pour the beaten eggs into the hot oil, tilting the pan around to allow the eggs to spread.
Cook the eggs until set then roll into a log using a spatula.
Transfer the rolled omelette to a cutting board and slice thinly.
Assemble your chirashi sushi
Spread the sushi rice on a platter (optionally, drizzle in some of the teriyaki sauce from the pan).
Scatter the egg strips over the rice.
Break the salmon in chunks and arrange on top of the egg strips (again, optionally, you may drizzle in a little more teriyaki sauce).
Scatter the sakura denbu and kizami nori over everything on the platter.
Arrange the tobiko at the center of the platter.
Sprinkle the sliced scallions over everything, and serve.