Chopped and Scattered Sushi (Bara Chirashi)
Topped with cubed tuna and salmon roe.
- Nutrition facts are for one serving.
- Time to soak the rice and rehydrate the dried shiitake mushrooms is not included in the cooking time.
- This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 4)
Directions
-
Rinse the rice, drain in a colander for 30 minutes and then steam (prepare harder rice that is not too soft or mushy).
-
Rehydrate the dried shiitake mushrooms in 200 ml (6.8 fl. oz.) of water, remove the hard bases from the stems and thinly slice up. Place (B) and the dried shiitake mushroom rehydrating liquid into a pot, then simmer over low to medium heat stirring occasionally until the cooking liquid is boiled down.
-
Thinly slice up the cucumber, lightly cover in salt (not included in ingredients) and once softened massage gently, quickly rinse in water and then squeeze out excess moisture.
-
Chop the tuna into cubes, pour on and mix in (C) and then set aside for 20 minutes.
-
Add (D) to the eggs and beat together to prepare slightly soft-scrambled eggs.
-
Add (A) to (1) and combine together to prepare the sushi rice, then sprinkle on the sesame seeds.
-
Serve (6) into bowls and top with (2), (3), (4), (5) and the salmon roe.
Cooking Basics
Cut the cucumber at consistent widths from end to end. This is also called an edge cut when used for cucumbers or Japanese long onions.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
Glossary
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
