What is the correct ratio of vinegar, sugar, and salt for sushi rice seasoning?

For 1 kg hot cooked rice, use 6 Tbsp rice vinegar, 3 Tbsp sugar, and 1½ tsp salt. Mix these ingredients together before adding to hot rice.

Can I make chirashi sushi ahead of time?

Yes, the sushi rice can be seasoned 2-3 hours ahead and kept covered at room temperature. Prepare fresh toppings just before serving to maintain texture and freshness.

How do I cook the perfect sushi rice?

Cook rice until just tender, then immediately season with the vinegar mixture while hot. Gently fold the seasoning into the rice with a wooden spoon to avoid breaking grains.

What can I use instead of white rice?

Short-grain white rice is traditional for chirashi. Brown sushi rice or sushi-specific short-grain varieties work but will slightly alter flavor and texture.

How do I prevent the sushi rice from becoming mushy?

Season the rice while hot but not piping hot (allow 5 minutes to cool slightly). Avoid over-stirring and use a wooden spoon to gently fold the vinegar mixture.

Chirashi Sushi Recipe (Scattered Sushi)

Name: Chirashi Sushi Recipe (Scattered Sushi)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Ingredients: freshly cooked white rice (hot) - 1 kg; roasted sesame seeds - 30g (1.06 oz.); rice vinegar - 6 Tbsp; sugar - 3 Tbsp; salt - 1½ tsp; eggs - 4; water - 2 Tbsp; salt - ¼ tsp; cooking oil - as needed; carrots (cut into 5mm slices) - 20 pieces; water - 200ml (6.8 fl. oz.); mirin - 2 Tbsp; Kikkoman Soy Sauce - 1½ Tbsp; boiled shrimp - 10 pieces; cucumber - 1 (100g / 3.5 oz.); salt - ¼ tsp; snow peas - 10-12 pieces (30g/1.06 oz.); water - 50ml (1.7 fl. oz.); Kikkoman Soy Sauce - 1 tsp

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Chirashi Sushi Recipe (Scattered Sushi) | CookOS

Instructions

1
Mix the ingredients for sushi vinegar and dissolve the sugar thoroughly. Place cooked rice in a “handai” rice tub. Pour the sushi vinegar over the rice, using a rice paddle to pour it over the rice. Use the rice paddle to stir the rice as if cutting it into pieces. This way, you can mix the rice without crushing it or making it sticky. When the sushi vinegar has been absorbed into the rice, fan the residual heat out of the rice. Cover the tub with a cloth that has been dampened with water and wrung tightly. If stored in the refrigerator, the rice will harden, so keep it at room temperature.
2
Crack and break up the eggs, then add and mix in the water and salt. Heat a fry pan over medium-high heat, spread a thin layer of cooking oil around the pan and pour in 1/4 of the egg mixture, spreading it all around. Then reduce the heat to medium-low. Once the egg is firm, lift it up from the edge by placing the long chopsticks underneath, then flip it over. Briefly fry the underside of the egg and then remove from the pan. Repeat this process with the rest of the egg mixture until you have 4 equal-sized omelettes. Once the residual heat has cooled, layer the four freshly-fried omelettes atop each other and slice into 4 long equal pieces. Then layer the lengths of omelette atop each other again and slice into thin strips, cutting from the edge.
3
If available, cut the carrot slices with a flower-shaped cutter (if a flower-shaped cutter is not available, coin-shaped carrot slices will do). In a pot, heat the carrots, water, mirin and Kikkoman Soy Sauce over medium heat. Once it begins to simmer, cover with a lid and simmer on low heat for 5 to 6 minutes. Then turn off the heat and let it cool as is.
4
Once the residual heat of the boiled broth from the above step has cooled, add in boiled shrimp, and allow the ingredients to soak together.
5
Cut the cucumber into thin-sliced coins. Sprinkle with salt and allow to rest for 5 minutes, then remove excess moisture.
6
Sprinkle the sushi rice with the omelette strips, cucumber, and sweet simmered carrots. Then layer with boiled shrimp and snow peas in a way that gives overall visual balance to the dish. You can eat the chirashi sushi as is, or drizzle a bit of Kikkoman Soy Sauce on top!