|My mother’s version|
2 1/4 cups Japanese Rice
1/4 cup sushi vinegar (seasoned rice vinegar)
8 dried shiitake mushrooms, rehydrated in 2 cups of warm water
1 T soy sauce
1 T sugar
1 tsp mirin
1/2 T sugar
1 cucumber, julienned (1/8 by 2 inches)
1/2 lb. sushi grade salmon
1/2 lb. sushi grade tuna
4 ounces lump crab
2 sheets of nori, toasted and cut into thin strips, julienne size
1 avocado, diced
Prepare the Japanese rice by washing it well with cold water. .Place rice and 2 1/2 cups water in a rice cooker, or pan and soak for 30 minutes. If using a pan, bring to a boil and simmer for 20 minutes or until rice is cooked..
Spread the hot rice in a large bowl and add the vinegar. Fold the rice gently with a rice spatula and fan it until it cools off.
Meanwhile remove stems from the shiitake and slice thinly. Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan. Add shiitake and soy sauce, sugar, and mirin. Simmer shiitake on low heat until liquid is almost gone. Set aside.
Beat eggs in a bowl and add 1/2 T sugar, a dash of salt and a dash of soy sauce. Oil a medium skillet and pour a ladle of egg mixture into the skillet and made a thin omelet-like a crepe. Turn over, remove to a plate. Make several of these thin omelet sheets and then cut into thin strips.
Cut the salmon and tuna into uniform, thin slices. Break the crab meat into uniform pieces.
Cut the avocado into 1/2 inch squares.
Spread the rice in an attractive serving bowl. Artfully arrange the shiitake mushrooms, fish, crab, cucumber, omelet strips and avocado. Top with strips of nori.
Feel free to use any type of fresh fish, cooked shrimp, or even stips of teriyaki chicken for your chirashizushi. If you order this dish in a sushi restaurant the chef will prepare it with a wide variety of fresh sashimi, some vegetables, and egg. I order it at Sushi Axiom and Japanese Palace and it’s always wonderful.