RECIPE: Salt Mikan Chirashizushi

Chirashizushi, or chirashi sushi, translates to “scattered sushi” and is often served on special occasions in Japan. It typically consists of a bowl of sushi rice topped with sashimi but variations include different types of proteins such as tofu and any combination of fresh seasonal vegetables. 

Servings: 2

Ingredients:

• 1 piece kinshi tamago (shredded egg crepe) or 1 chopped boiled egg
• 1 cup of rice
• 1 Tbsp salt mikan marinade*
• 2 Tbsp rice vinegar*
• 3-4 pieces sashimi grade salmon (cut into 1cm cubes) 
• 3-4 pieces sashimi grade sea bream (cut into 1cm cubes) 
• ½ cucumber (diced and sprinkled with salt)
• Cherry tomatoes (optional) (cut into quarters)
• Sprouts to garnish

Instructions:

1. To make kinshi tamago, scramble one egg and then fry with oil in a pan to create a very thin egg crepe. Julienne into thin strips. Alternatively, boil an egg and chop.
2. Separately, cook the rice a little less than usual so it’s still slightly hard. Transfer to a bowl and mix in the salt mikan marinade and rice vinegar. 
3. Top with the sashimi, egg from step 1, cucumber, tomato and sprouts.

*Available for single item purchase at our Market: Michi no Eki