Home Style Sushi Over Rice Chirashizushi Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOME-STYLE "SUSHI" OVER RICE (CHIRASHIZUSHI)



Home-Style

*Courtesy of Amy Kaneko, author of Let's Cook Japanese Food!* "Mastering the art of creating traditional nigiri sushi (small pads of rice topped with raw fish) is best left to those who are willing to devote several years to intensive study and apprenticeship. Japanese eat sushi in restaurants or buy it from take-out establishments. Chirashizushi is simply sushi toppings scattered over a bowl of sushimeshi. The taste is similar to the sushi you eat in restaurants but is much easier to prepare. The idea is to make the dish both look pretty and taste good. Toppings can vary based on the fresh sushi-grade fish available to you." - from Amy Kaneko, author of Let's Cook Japanese Food (https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772)

Provided by Weldon Owen Publish

Categories     Japanese

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 23

rice vinegar
2 teaspoons sugar
6 ounces raw shrimp, peeled and deveined (or fresh, cooked crabmeat or cooked surimi, imitation crabmeat)
salt
1 small English cucumber
2 ripe avocados
12 -20 snow peas, trimmed
2 large eggs
1 tablespoon canola oil (or any neutral oil)
2 ounces smoked salmon, cut into bite-sized strips (or fresh raw sushi-grade salmon) (optional)
2 tablespoons soy sauce
1 teaspoon mirin
1 tablespoon sake
2 tablespoons sugar
6 fresh shiitake mushrooms, stems removed
1/4 cup rice vinegar
2 tablespoons sugar
3/4 teaspoon salt
3 cups hot cooked rice
shredded nori, torn into small pieces for garnish
toasted sesame seeds (to garnish)
soy sauce, for serving
wasabi, for serving (optional)

Steps:

  • To prepare the toppings, in a bowl, stir together 2 tablespoons rice vinegar and 1 teaspoon of the sugar until the sugar is dissolved. If using shrimp, fill a saucepan with salted water and bring to a boil. Add the shrimp, cook until pink and beginning to curl, about 3 minutes, then drain. When cool enough to handle, slice each in half lengthwise. Add the shrimp to the vinegar mixture and marinate up to 1 hour. If using crabmeat and/or surimi, marinate in the vinegar mixture as well.
  • Cut the cucumber in half crosswise, then cut into paper-thin matchsticks 1-2 inches long. Cube the avocados, place in a bowl, and toss with rice vinegar to prevent browning. Have ready a bowl of ice water. Blanch the snow peas in boiling water for 1 minute, drain, immerse in the ice water, drain again, and slice diagonally into bite-sized pieces. Set aside.
  • ln a bowl, beat the eggs with a fork or chopsticks until well blended. Add the remaining 1 teaspoon sugar and a pinch of salt and stir until the sugar dissolves. In a 10-inch nonstick frying pan over medium-high heat, warm the oil. When the oil is hot, pour in the egg mixture and swirl to cover the bottom of the pan. Cook, gently lifting the edges to let the uncooked egg flow underneath, until the bottom is set but not browned and the top is relatively dry, 4-5 minutes. Carefully slide the eggs out of the pan onto a flat plate and blot with a paper towel. Let cool, then cut into fine bite-sized shreds called kinshi tamago (shredded omelet topping). Set aside.
  • To prepare the mushrooms, in a small saucepan over medium-low heat, combine 2 cups water, the soy sauce, mirin, sake, and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the mushrooms and cook until the liquid is greatly reduced and the mushrooms are thoroughly flavored but not burned, 15-20 minutes. Remove from the heat and let cool completely in the liquid, then remove from the liquid and thinly slice them. Set aside.
  • Meanwhile, prepare the sushi rice: In a small saucepan over low heat, combine the rice vinegar, sugar, and salt and stir until the sugar and salt are dissolved. Place the hot cooked rice in a large shallow bowl, spreading it evenly. Sprinkle the warm vinegar mixture evenly over the hot rice and, using a wooden rice spatula or wooden spoon, mix in the vinegar, repeatedly cutting down into the rice, turning it over to season it evenly, and mixing until well combined. Let cool to room temperature.
  • Mix the mushrooms into the cooled rice, distributing them evenly, and divide the rice mixture among 4 bowls. Divide evenly and decoratively arrange the seafood, omelet shreds, salmon (if using), cucumber, avocado, and snow pea toppings on the rice and garnish with yakinori and sesame seeds. Serve at room temperature (chilling hardens the rice) with small individual bowls for soy sauce and wasabi (if using) into which to dip the toppings.
  • Recipe courtesy of Let's Cook Japanese Food by Amy Kaneko, buy the book here: https://www.amazon.com/Lets-Cook-Japanese-Food-Authentic/dp/1681881772.

CHIRASHIZUSHI



Chirashizushi image

Chirashizushi, or chirashi sushi, is essentially free-form sushi served in a bowl or shallow vessel. The ingredients cover a bed of seasoned rice and are either neatly grouped together, which is typ-ical at restaurants, or cut into smaller pieces and "scattered" (the meaning of chirashi), giving you a variety of flavors, textures and colors in each bite. This is a common way to eat raw fish at home since it requires a lot less skill and time to make than conventional sushi. But another big part of the appeal for home cooks is that you can top it with pretty much whatever you like or have on hand, including only cooked toppings, such as grilled eel, shrimp, sliced shiitake sim-mered in a dashi-soy mixture, kinshi tamago (shredded egg crepe) or sliced tamagoyaki (rolled omelet), edamame or steamed sliced snow peas. You can also mix raw and cooked ingredients. There are really no rules, although you should aim for a balanced, visually pleasing arrangement.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 cups sushi rice
1/3 cup rice vinegar
1 tablespoon sugar
Kosher salt
1 1/2 pounds assorted sushi-grade raw fish (such as tuna, salmon, yellowtail and/or squid), cut into thin slices roughly 2-by-1 inch
1/4 cup salmon roe or 2 tablespoons flying fish roe
8 to 12 thin slices peeled Japanese or English cucumber (cut on the diagonal)
Handful daikon radish sprouts
Handful julienned toasted seaweed (kizami nori)
4 thin slices lemon, optional
4 shiso leaves, optional
Sliced pickled ginger, for serving
Wasabi, for serving
Soy sauce, for serving

Steps:

  • For the sushi rice: Rinse the rice under cold water until the water is completely clear. Place the rice and 3 cups water in a large saucepan and let it soak for 30 minutes.
  • Bring the water and rice to a boil, then lower to a simmer and cook, covered, until tender, about 20 minutes. Keep covered and remove from the heat; let sit for 10 minutes. (This process will yield about 6 cups cooked rice.)
  • Whisk together the vinegar, sugar and 1 1/2 teaspoons salt in a small bowl until the sugar and salt dissolve. Place the rice in a large bowl and evenly sprinkle the vinegar mixture over the top. While fanning the rice (see Cook's Note), use a rice paddle or wooden spoon to quickly cut in and then gently fold the ingredients together until thoroughly combined and no more steam comes off the rice, about 10 minutes. Cover the rice with a damp towel to prevent it from drying out and set aside until just above room temperature, about 10 minutes more.
  • For the toppings: When the rice is ready, divide it among 4 bowls or shallow vessels. (Alterna-tively, you can assemble the chirashi on 1 large platter.) Top with the fish, roe, cucumber, radish sprouts and seaweed, either in groups or scattered, leaving a small space for the shiso (if using), ginger and wasabi.
  • For serving: Tuck a lemon slice if using along the side of each bowl. Lay a shiso leaf if using on the rice. Place some ginger and a dab of wasabi on each leaf. Serve with soy sauce in 4 very small dishes. You can mix the wasabi into the soy sauce and dip the sliced fish into it as you eat. You can also drizzle the soy-wasabi mixture over the chirashi, although that can make the rice wet and difficult to scoop up.

More about "home style sushi over rice chirashizushi recipes"

VEGETARIAN CHIRASHI SUSHI (CHIRASHIZUSHI) | PICKLED PLUM ...
vegetarian-chirashi-sushi-chirashizushi-pickled-plum image
2014-12-19  · Instructions. In a small pan over high heat, add 1 tablespoon vegetable oil, ginger and carrots, and fry for 3 minutes until ingredients have softened. Turn the heat …
From pickledplum.com
5/5 (2)
Total Time 20 mins
Category Main
Calories 604 per serving
  • In a small pan over high heat, add 1 tablespoon vegetable oil, ginger and carrots, and fry for 3 minutes until ingredients have softened. Turn the heat off and add 1/2 teaspoon sesame oil, sesame seeds and a little salt. Stir, transfer to a plate and set aside.
  • Using the same pan over high heat, add 1 tablespoon vegetable oil and shiitake mushrooms and fry for 3 minutes. Add soy sauce, sake and sugar, and fry until all the liquid is absorbed. Transfer to a plate and set aside.
  • Put the tomatoes in a small bowl together with miso paste and extra virgin olive oil. Mix well until the tomatoes are coated evenly.
See details »


SCATTERED SUSHI (CHIRASHI SUSHI) - RECIPETIN JAPAN
scattered-sushi-chirashi-sushi-recipetin-japan image
2018-09-04  · Spread the sushi rice thinly in a large shallow plate. Scatter simmered shiitake mushrooms over the rice. Scatter kinshi tamago over so that the rice and …
From japan.recipetineats.com
5/5 (3)
Category Main
Cuisine Japanese
Total Time 35 mins
  • Break the stem end of snow pea gently and pull the tip towards the other end. The tough string that runs along the side comes off.
See details »


CHIRASHIZUSHI (SCATTERED SUSHI)
chirashizushi-scattered-sushi image
2021-06-10  · 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 …
From devour.asia
Cuisine Japanese
Category Main Course
Servings 4
Total Time 45 mins
See details »


SCATTERED SUSHI (CHIRASHIZUSHI) | ASIAN INSPIRATIONS
scattered-sushi-chirashizushi-asian-inspirations image
2017-07-31  · Cook sushi rice according to instructions on rice packaging. Add ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt to the cooked rice. Using a wooden spatula, …
From asianinspirations.com.au
5/5 (2)
Category Authentic
Cuisine Japanese
Total Time 1 min
See details »


JAPANESE SASHIMI AND RICE (CHIRASHI)
japanese-sashimi-and-rice-chirashi image
2016-09-13  · For the vinegar mixture. 1 ⁄ 4 cup rice vinegar ; 3 tbsp. (1 1/2 oz.) granulated sugar 1 tbsp. mirin 1 tbsp. plus 1 tsp. 1/2 oz. Kosher salt For the sushi rice and toppings
From saveur.com
See details »


WILD RICE CHIRASHIZUSHI WITH AVOCADO ワイルドライスのちらし寿司 ...
2016-11-01  · Cut Australian avocado into cubes and set aside. Make sushi vinegar. Put all sushi vinegar ingredients into a small saucepan and bring it to boil over medium heat. Turn the hear off and let cool. …
From chopstickchronicles.com
5/5 (3)
Total Time 1 hr
Category Rice, Rice Dish
Calories 346 per serving
  • Make Japanese rolled egg and cut into small cubes(if you can not make rolled egg, the egg can be just fired flat and sliced into thin strips instead).
See details »


CHIRASHI SUSHI BOWL RECIPE (CHIRASHIZUSHI) WEST COAST ...
2020-01-06  · Ngiri sushi is a single slice of seafood or Japanese omelet on a bite sized rectangle of rice, sometimes garnished with some wasabi or seaweed. Poke is the most similar looking to chirashi as it …
From sabrinacurrie.com
5/5 (22)
Servings 4
Cuisine Asian, Canadian, Japanese
Estimated Reading Time 8 mins
  • Once you've cooked your rice, mix vinegar, sugar and salt together and sprinkle over rice. Stir gently and leave to cool until ready to serve. *Note, seasoning the rice is optional. Also, if you have kombu seaweed, you can add a chunk to the rice while it cooks to add more authentic Japanese flavour.
  • Combine sliced cucumber, vinegar and sugar and let sit until ready to use, up to 4 hours. Drain cucumber before adding to dish.
  • Toss all ingredients with mushrooms and add to a small non-stick pan. Cook gently on medium low until the liquid is almost evaporated. Let cool, then use for topping dish.
  • Beat eggs well with sugar and salt. Preheat a large pan on medium, oil very lightly and then pour in eggs to make a paper thin omelet. Once cooked through (only about 1 minute), cool slightly, roll onto a plate and once it is room temperature, slice it into julienne (thin) strips.
See details »


QUICK & EASY CHIRASHI SUSHI ちらし寿司 • JUST ONE …
2012-03-01  · Instructions. Gather all the ingredients. Cook 2 rice cooker cups of rice using a rice cooker, an Instant Pot, or a pot over the stove. Make Kinshi Tamago while rice is being cooked. Put cooked …
From justonecookbook.com
4.7/5 (13)
Category Main Course
Cuisine Japanese
Total Time 1 hr 20 mins
  • Gather all the ingredients. Cook 2 rice cooker cups of rice using a rice cooker, an Instant Pot, or a pot over the stove. Make Kinshi Tamago while rice is being cooked.
  • Put cooked rice in a large salad bowl or baking sheet (You can purchase a Hangiri or Sushi Oke on Amazon. My hangiri is 10" (26 cm) which is good for a family of 4). Add one packet of Chirashi Sushi Mix while the rice is hot.
  • Combine everything together. Instead of “mixing”, use a slicing motion with a rice paddle to separate the grains.
  • Serve in a bowl or plate and garnish with Kinshi Tamago, ikura (salmon roe), and snow pea. You can put any topping you like, such as your favorite sashimi. Sprinkle shredded nori.
See details »


CHIRASHIZUSHI - OISHI WASHOKU RECIPES
2016-02-18  · Remove the string from the snow peas. Bring a small pot of water to the boil, add some salt and the snow peas. Boil for 1 minute, then drain and thinly julienne into diagonal slices. Cut the nori …
From oishi-washoku-recipes.com
Cuisine Japanese
Category Main Course, Rice
Servings 3
Total Time 40 mins
  • 「PREP」Cut off the stems of the dried shiitake, as they’re too tough and stringy to eat. Put the shiitake in a bowl of water to soak for about 30 minutes, then drain, reserving the liquid, and thinly slice.Peel and finely julienne the carrot into 3-4 cm long pieces.Pour hot water over the fried tofu to remove the excess oil, then finely julienne. Peel the lotus root, slice and cut into eighths. Put into a bowl of vinegar water to soak for a few minutes. This prevents the lotus root from darkening and getting sticky.Remove the string from the snow peas. Bring a small pot of water to the boil, add some salt and the snow peas. Boil for 1 minute, then drain and thinly julienne into diagonal slices.Cut the nori into thin short strips.
  • Put the seasoning ingredients into a saucepan and bring to the boil. Then add the shiitake, carrot, tofu and lotus root, cover and simmer over low heat until the lotus root becomes translucent and the vegetables are cooked (about 5 minutes). Drain.
  • Add the vegetables to the prepared sushi rice and gently mix (the same way you mixed in the vinegar to make the sushi rice), taking care not to squash the rice grains together.
  • Put the sushi rice in a large dish and sprinkle with the kinshi tamago, snow peas and nori. Serve immediately, and enjoy!*
See details »


CHIRASHIZUSHI IN A CUP (CUP SUSHI) - CHOPSTICK CHRONICLES
2017-02-20  · Mix the rice vinegar, Natvia (sugar), and salt together in a small bowl and mix well to make the sushi vinegar. Once the rice is cooked, pour the sushi vinegar over the rice while it is still hot …
From chopstickchronicles.com
5/5 (2)
Total Time 35 mins
Category Rice, Rice Dish
Calories 363 per serving
See details »


CHIRASHI SUSHI 五目ちらし寿司 • JUST ONE COOKBOOK
2017-03-09  · Discard the kombu from sushi rice and transfer to Hangiri (Sushi Oke) (or a baking sheet lined with parchment paper). If you use hangiri, quickly run water so rice doesn’t stick. Pour sushi vinegar over the rice paddle to evenly distribute sushi vinegar over rice. With the rice paddle, slice the rice at a 45 degree angle to separate the rice ...
From justonecookbook.com
5/5 (7)
Total Time 2 hrs 40 mins
Category Main Course
Calories 791 per serving
See details »


JAPANESE CHIRASHI SUSHI RECIPE (ちらし寿司)
2021-09-19  · Chirashi Sushi is a traditional style of Japanese sushi that’s probably the inspiration behind most modern sushi bowls. With sushi rice topped with a scattering of colorful toppings, it’s an easy, flexible way of making sushi at home using the ingredients that are available to you. That’s why this Chirashi bowl was one of the first recipes to come to mind when Mizkan™ offered to ...
From norecipes.com
Category Entree
Calories 511 per serving
Total Time 1 hr
See details »


JAPANESE CHIRASHIZUSHI RECIPE
2004-09-29  · 8 dried shiitake mushrooms, rehydrated in 2 cups of warm water. 1 tablespoon soy sauce. 1 tablespoon granulated sugar. 1 teaspoon mirin. 3 large eggs. 1 1/2 teaspoons sugar. 1 cucumber, julienned. 2 ounces imitation crab, shredded. 1/2 pound sashimi/sushi-grade tuna.
From thespruceeats.com
3.8/5 (30)
Total Time 1 hr
Category Entree
Calories 237 per serving
See details »


CHIRASHIZUSHI - SCATTERED SUSHI & THE HINAMATSURI ...
2017-03-30  · 1 fillet of fresh, sushi-quality sea bream, skinned. 4 tablespoons of tobiko, masago, ikura or lumpfish roe, to garnish. 1 tablespoon of cress, to garnish. Method. Cut the nori into very thin strips (2mm x 20mm), using scissors. Place the sushi rice into 4 shallow bowls. Sprinkle the sesame seeds and nori on top of the rice.
From yukiskitchen.com
Estimated Reading Time 3 mins
See details »


CHIRASHIZUSHI - PLATES OF EORZEA
2019-03-15  · Among all the varieties of sushi, Chirashizushi is probably the most commonly served in Japanese Hingan households. The literation of the name Chirashizushi is “scattered sushi.” It refers to the way ingredients and toppings are beautifully laid out over a bed of rice. Each region in Doma serves a different variation and name for this dish, but the most common type of Chirashizushi is the ...
From platesofeorzea.com
Estimated Reading Time 4 mins
See details »


EASY CHIRASHIZUSHI RECIPE – READY IN 10 MINUTES | KUMIKO ...
2017-09-19  · This is a 10-minute chirashizushi recipe invented by Japan’s most famous cooking researcher, Katsuyo Kobayashi (1937-2014). The rice in chirashizushi is generally made by mixing in some flavoring, such as rice vinegar. However, this chirashizushi is made simply by pouring the flavoring over the rice, making it much easier to prepare.
From kumiko-jp.com
Estimated Reading Time 3 mins
See details »


CHIRASHIZUSHI RECIPE - NO RECIPES - ELEVATING EVERYDAY ...
2015-12-20  · Prepare a large bowl of icewater and trim the fibers off the top and sides of the peas. When the water comes to a boil, add the snap peas and blanch for 30 seconds. Drain and immediately dunk them in the ice water. Drain the snap peas and slice into thin long strip at an angle. Prepare a bowl of water with a teaspoon of lemon juice or vinegar ...
From norecipes.com
Reviews 2
Estimated Reading Time 6 mins
See details »


SUSHI WEEK PART 5: HOW TO MAKE CHIRASHIZUSHI
2018-08-10  · Chirashi literally translates as "scattered," and it refers to the way in which ingredients are laid out over the rice, and there are two ways to do this. Fancy restaurants will often have versions of chirashizushi that consist almost completely of raw fish on top of the rice. When this is the case, the ingredients are usually placed together in an orderly fashion across the to of the bowl ...
From seriouseats.com
See details »


CHIRASHI SUSHI RECIPE – JAPANESE COOKING 101
2020-03-02  · Chirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi). Chirashi Sushi is sometimes mixed up with Barazushi which doesn’t contain much raw fish other than decoration. While Barazushi is mostly vegetable Sushi and more home cooking Sushi, Chirashi Sushi is a more ...
From japanesecooking101.com
See details »


77 EASY AND TASTY CHIRASHI SUSHI RECIPES BY HOME COOKS ...
Chirashizushi (Scattered Sushi) with salmon and shrimp. white Japanese rice (3GOU or 540ml) • water (540 ml if using pressure cook) • rice vinegar • sugar • salt • dried shiitake mushroom (soaked in water) • carrot • dashi stock. 45 minutes. 4-5 servings. Kitchen Flowers.
From cookpad.com
See details »


CHIRASHIZUSHI RECIPES
2018-04-23 · This is a 10-minute chirashizushi recipe invented by Japan’s most famous cooking researcher, Katsuyo Kobayashi (1937-2014). The rice in chirashizushi is generally made by mixing in some flavoring, such as rice vinegar. However, this chirashizushi is made simply by pouring the flavoring over the rice, making it much easier to ...
From tfrecipes.com
See details »


HOME-STYLE “SUSHI” OVER RICE (CHIRASHIZUSHI) RECIPE - FOOD ...
Mastering the art of creating traditional nigiri sushi (small pads of rice topped with raw fish) is best left to those who are willing to devote several years to intensive study and apprenticeship. Japanese eat sushi in restaurants or buy it from take-out es… Jun 26, 2017 - *Courtesy of Amy Kaneko, author of Let's Cook Japanese Food!* Mastering the art of creating traditional nigiri sushi ...
From pinterest.com
See details »


HOME STYLE SUSHI OVER RICE CHIRASHIZUSHI RECIPES
Home style sushi over rice chirashizushi is the best recipe for foodies. It will take approx 110 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make home style sushi over rice chirashizushi at your home.. The ingredients or substance mixture for home style sushi over rice chirashizushi recipe that are useful to cook such type of recipes are:
From tfrecipes.com
See details »


JAPANESE CHIRASHIZUSHI RECIPE | COOKING SELF
2020-03-20  · HOME RECIPE Japanese Chirashizushi. Recipe; Japanese Chirashizushi. March 20, 2020. Share on Facebook. Tweet on Twitter. PrepTime: 30 Mins; CookTime: 30 Mins; TotalTime: 60 Mins; Ingredient. 2 1/4 cups Japanese rice; For the Sushi Vinegar: 1/4 cup rice vinegar; 2 tablespoons sugar; 1 teaspoon salt; For the Toppings: 8 dried shiitake mushrooms (rehydrated in 2 cups of warm …
From cookingself.com
See details »


HOME STYLE SUSHI OVER RICE CHIRASHIZUSHI RECIPE - WEBETUTORIAL
Home style sushi over rice chirashizushi is the best recipe for foodies. It will take approx 110 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make home style sushi over rice chirashizushi at your home.. The ingredients or substance mixture for home style sushi over rice chirashizushi recipe that are useful to cook such type of recipes are:
From webetutorial.com
See details »


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

What's the best way to make chirashi sushi?
Slice shrimp on the underside to open (butterfly) and lie flat. Slice fish thinly. Place rice flat in a plate or bowl, and add Nori on the rice. Arrange Tamagoyaki, shrimp, fish, and salmon roe on the Nori and rice, typically in groups using Shiso leaves and cucumber slices as dividers between toppings. Garnish with ginger and Wasabi.
How to make chirashi sushi with lotus root?
1 Spread the sushi rice thinly in a large shallow plate. 2 Scatter simmered shiitake mushrooms over the rice. 3 Scatter kinshi tamago over so that the rice and mushrooms are mostly covered. 4 Scatter the lotus root pieces over the kinshi tamago. 5 Place the prawn pieces with the red side up, randomly but evenly spaced. More items...
Where did the term chirashi sushi come from?
There are a few theories behind the origin of Chirashi, the seasoned rice dish with delectable ingredients scattered over the top. The word itself means to scatter. Some say it was during the 1600's when Japanese people were ordered to live frugal lives including plain rice.
What kind of vegetables are in chirashizushi sushi?
This plant-based Chirashizushi (ちらし寿司, literally "scattered sushi") has seasoned vegetables and mushrooms mixed into sushi rice, before being covered in vibrant snap peas, marinated peppers, and benishoga (red ginger). #sushi #japanese #washoku #japan #vegan #vegetarian #meatless #plantbased

Related Search