If you prepare and store this “Sushi mix” in your fridge, you can make Chirashi-sushi(ちらし寿司) anytime you feel like it.
You can keep it for a month, very useful, isn’t it?
By the way, Chirashi-Sushi has mainly 2 different styles.
A) Sushi items on the Sushi rice
B) Sushi items mixed with Sushi rice
Depend on the place you are, you get different type of Chirashi-sushi when you are in sushi restaurant.
It seems like (A) can be seen sushi restaurant in Kanto Area (Around Tokyo)
If you order Chirasi-sushi in Kansai area (Around Osaka, Kyoto), you will get (B).
However, when you make Chirashi-sushi at home, more people make (B) style.
My family is from Kanto area, but we always made (B) type.
This is my mum’s version.
She always mix with grilled salmon. We call it Salmon Chirashi. (One of my favorite!!)
I’ll show you how to make “Sushi Mix”. It is heaps better than the one you buy from the shop, the packaged instant one. Trust me.
Here is the recommended ingredients.
(Missing something? No worries. Still works)
Dried gourd shavings or Kanpyo (かんぴょう）
Soaked in the water, and cut into the 2-3cm.
Thin fried tofu or Abura-age
Dried mushroom, Shiitake
Soaked in the water, and then slice them.
Keep the water, it can be a good Dashi. We will use it later.
Preparation has done!
Now. Start cooking.
Cook Shiitake mushroom and Kanpyo in the Dashi(500ml) +Soy sauce (4tbs) + Mirin (3tbs).
For Dashi, use the shiitake soaked water. (if it is not 500ml, add water then make it 500ml)
Bring it boil and cook it for about 5 min.
Add carrot and Agave syrup. (You can use sugar instead, but in this case, add sugar from the beginning)
Cook it to splash the humidity, then turn off the heat.
Put it into the jar and store in the fridge.
Whenever you feel like sushi, mix it with cooked rice (brown rice will work, too), and serve.
Even for one person (one bowl), it’s ok! Just add this mixture, maybe 2tbs for 1 bowl.
Like my mum, you can put salmon as well, if you like.
Also, thin cooked egg (and thinly sliced) and pickled ginger can be decorated on top.
Oh I put Edamame, for green colour.
Doesn’t have to be Edamame, you can use, snow pea, pea, green leaves, anything you like.
Hopefully, send me a photo of your Chirashi sushi!