Chirashi Sushi or chirashizushi (ちらし寿司), translates to “scattered sushi” and is essentially a bowl of sushi rice topped with sashimi. Variations include different types of proteins (unagi or eel, shrimp, or egg) and any combination of fresh seasonal vegetables.Generally made for festive occasions, chirashizushi is undoubtedly one of the simplest versions of sushi. All it needs is a good base (Sushi Rice) and any toppings that best satisfy your taste. Try our Kinshi Tamago (Shredded Egg Crepes)topping.
Servings: 3-4 chirshizushi
- 2 eggs
- 1 tbsp oil
- Beat the eggs in a bowl and add a pinch of salt
- In a small frying pan, heat the oil. When hot, pour in some of the egg mix, spreading with a round movement of the pan until you have a paper thin layer. Cook for less than one minute. Be sure not to overcook.
- Turn it over and cook the other side for a few seconds. Remove from pan.
- Roll up your thin egg layer and cut into really thin strips. Add on top of a bowl of Sushi Rice.
Recipes courtesy ofEleonora Badellino of Daidokoro Labo. You can find her atwww.elydream.com and @everydayobento