Vegetarian Chirashi Sushi (Japanese Rice Dish)
Serves 4
10 mins prep
10 mins cook
20 mins total
Try this Vegetarian Chirashi Sushi with our simple recipe. Learn how to make this plant-based version of a beloved Japanese dish in your own kitchen!
Sushi vinegar
For Mix-in
Toppings
<strong>Prepare Sushi Rice</strong>
Add rice vinegar, salt, and sugar in a small bowl and blend well.
Transfer the cooked rice to a large bowl and gently combine it with the sushi vinegar mixture. After thoroughly blending, cover the bowl with a damp cloth and put it aside.
<strong>Prepare Mix-In Ingredients</strong>
Cut the carrot and aburaage into thin strips. Chop the lotus root into bite-sized pieces.
In a small bowl, soak dried shiitake mushrooms in water for about 1 hour or more until they are rehydrated. Once rehydrated, cut off the stems and slice the mushrooms thinly. Reserve the 1 cup of mushroom-infused soup for next step.
Combine sugar, mirin, soy sauce, sake, and 1 cup of the reserved shiitake soup in a pan. Bring the mixture to a gentle simmer, then add the cut carrot, lotus root, aburaage, and shiitake mushrooms. Simmer for 10 to 15 minutes or until the liquid is absorbed.
<strong>Prepare Toppings</strong>
Whisk the eggs and season with a bit of salt. Heat oil in a frying pan over low heat. Pour a portion of the beaten eggs into the pan to create a thin omelet. Repeat this process to make 4 or 5 omelets, stacking them. Fold the stacked omelets in half and slice them into thin strips.
Blanch snow peas in hot water for a minute and cut them in half.
<strong>Assemble Vegetarian Chirashi Sushi</strong>
Add the mix-in ingredients to the sushi rice and blend well to ensure an even distribution.
Serve the rice on a large serving plate and top with shredded nori for added flavor and visual appeal.
Top the rice with the sliced omelet, snow peas, and sprouts to finish the dish.
