Easily made even without a traditional rice vinegar tub, this chirashi sushi features shirasu (whitebait) and cucumber. Get authentic sushi rice in just 10 minutes using your rice cooker and a tray. The perfect balance of sweet scrambled eggs and salt-cured cucumber makes this a praised recipe for both entertaining and everyday meals. Also recommended for days when you have no appetite.
Ingredients
Main Ingredients (2 servings)
- Rice (approx. 150g)
- Egg 1
- Cucumber 1
- Japanese Perilla Leaves (Shiso) 5 leaves
- Shirasu (Whitebait) 50g
- Shibazuke (Pickled Vegetables) 20g
- White Sesame Seeds 1 tsp
Seasonings
- [A] Rice Vinegar 1.5 tbsp
- [A] Sugar 2 tsp
- [A] Salt 0.5 tsp
- [B] Sugar 1 tsp
- [B] Vegetable Oil 0.5 tsp
- [B] Salt a pinch
- Salt 0.25 tsp (for cucumber)
Steps
- Mix 1.5 tbsp rice vinegar, 2 tsp sugar, and 0.5 tsp salt to make sushi vinegar.
- Place 1 cup of rice cooked to a firm texture into the rice cooker and quickly add the prepared sushi vinegar, then mix. [Key Tip!] Mixing in a hot rice cooker helps the sushi vinegar's moisture evaporate faster.
- Spread the rice mixed with sushi vinegar onto a tray. [Key Tip!] Fan the rice quickly while fanning to evaporate moisture and allow the rice to absorb the sushi vinegar.
- Once spread out to some extent, cut the rice with a rubber spatula and flip it over. [Key Tip!] Aim for a state where it's not too hot to touch and not sticky.
- After spreading the rice, cover it with a damp paper towel to prevent drying.
- Trim the ends off 1 cucumber and slice thinly. [Key Tip!] Angling the knife slightly when cutting prevents the cucumber from rolling.
- Coat the sliced cucumber with 0.25 tsp salt, place in a bowl, and let sit for about 10 minutes.
- Squeeze out the water from the cucumber firmly and discard.
- Cut 5 Japanese perilla leaves in half lengthwise, roll them up tightly, and thinly slice from the edge.
- Soak the thinly sliced Japanese perilla leaves in water.
- Finely chop 20g of shibazuke (using scissors is convenient).
- Crack 1 egg into a 20cm frying pan, add 1 tsp sugar, a pinch of salt, and 0.5 tsp vegetable oil, then mix. [Key Tip!] Mixing the seasonings and oil from a cold start creates fine, beautiful scrambled eggs.
- Heat the frying pan over medium heat. Once the egg starts to set, reduce the heat and continue stirring constantly. [Key Tip!] Stirring over low heat once the egg begins to set results in finely crumbled scrambled eggs.
- As the egg sets, continue to stir and dry it, scrambling until it's fluffy and crumbly.
- Place the sushi rice into a serving dish and lightly fluff to spread evenly.
- Arrange the salt-cured cucumber evenly over the sushi rice.
- Sprinkle 1 tsp of white sesame seeds and add the chopped shibazuke.
- Top with the scrambled eggs.
- Arrange 50g of shirasu to cover the dish evenly, or mound it slightly.
- Loosen and sprinkle the well-drained Japanese perilla leaves on top.
- As a garnish, sprinkle with more sesame seeds.
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