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Chirashi (scattered) sushi platter

Chirashi (scattered) sushi platter

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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
Cook Time 30 minutes
Total Time 45 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.