Chirashizushi is one style of serving sushi in Japan. It is also called scattered sushi. This type of sushi is easier than rolling sushi because as long as you manage to prepare the sushi rice, you can just scatter all the toppings on top-easy!
Sushi is a rice dish so it is high in carbs however, using vinegar lowers it’s GI value. Also, if you choose plenty and a variety of vegetables and raw fish as the toppings, you can make it a healthy meal. I love food and blogging about Japanese food.
I’ve been blogging for over one year now and share not just my recipes, but other’s Japanese food recipes on my Face Book page. This wild rice Chirashizushi from SBS food web site inspired me as I love the beautifully taken photos and wanted to recreate and take photo myself.
I have never ever seen black wild rice used for making sushi in Japan so this is quite a westernised highbred sushi I guess. And for toppings, I would not have any problems if I were in Japan, but here in Brisbane I found it is quite hard to find fresh tuna. I found sashimi grade tuna on the weekend and bought a little bit as it was quite expensive. Fortunately in Australia, there are plenty of delicious fresh Australian avocados. When I used to lived in Japan, I could never use avocado. But now I have avocado everyday. I don’t know who created that California roll sushi, but the avocado is good in Sushi rolls with Japanese mayonnaise. Now avocado is a must topping when we make any type of sushi in my household.
Also check out all the Japanese cooking basics including how to make perfect sushi rice.
Wild rice Chirashizushi with Australian Avocado
- 1 cup uncooked wild rice
- 2 nori sheets
- 3 eggs
- 1 Australian avocado
- 150 g sashimi grade tuna
- 2 radishes
- 20 g dried shiitake mushrooms
- 30 g carrots
- 30 g sugar snap peas
- Soak the shiitake mushrooms in a cup of water.
- Cook 1 cup of rice in a rice cooker.
- Parboil sugar peas, slice thinly and set aside.
- 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).
- Cut sashime grade tuna into cubes.
- 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.
- Put 100ml of the water that the mushroom soaked in and 2 tbs of sugar, 2 tbs sake, and 2 tbs of soy sauce into a saucepan.
- Put the sliced mushrooms and carrots into the sauce pan and bring it to boil then reduce the heat to low and allow it to simmer until the most of the liquid has reduced and the carrots are soft.
- Remove from heat and allow to cool down
- When the rice is cooked, pour the sushi vinegar over the rice and mis using a cutting action with a wooden spatula.
- Serve 1/4 of the rice on a plate and scatter all toppings prepared previously. Garnish with thinly slice Shiso leaves and Nori sheet pieces.