5-Ingredient Chirashi Sushi Recipe

Name: 5-Ingredient Chirashi Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 rice bowls' worth x 2 Sushi Rice; 5 Dried shiitake mushrooms; 30 grams Dried kampyo; 1/2 Burdock root; 1/2 Carrot; 1 Aburaage; 200 ml A: Rehydrated shiitake mushrooms; 200 ml A: Water; 1/2 tsp A: Dashi stock granules; 3 tbsp of each A: Soy sauce, sugar; 1 tbsp of each A: Sake, mirin; 2 Eggs for iri tamago; 1 tbsp each of sugar and sake; 1 dash of salt B: Sugar, sake, salt; 1 Nori seaweed; 1 Mitsuba or Shiso leaves; 1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)

Servings: persons

3 rice bowls' worth x 2 Sushi Rice
5 Dried shiitake mushrooms
30 grams Dried kampyo
1/2 Burdock root
1/2 Carrot
1 Aburaage
200 ml A: Rehydrated shiitake mushrooms
200 ml A: Water
1/2 tsp A: Dashi stock granules
3 tbsp of each A: Soy sauce, sugar
1 tbsp of each A: Sake, mirin
2 Eggs for iri tamago
1 tbsp each of sugar and sake; 1 dash of salt B: Sugar, sake, salt
1 Nori seaweed
1 Mitsuba or Shiso leaves
1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)

1
Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices.
2
Reserve 1 cup of the water of soaking water.
3
Cut the carrots and aburaage into thin matchsticks about 3-4 cm long.
4
Wash the kampyo and rub with a bit of salt.
5
Soak in water for 10 minutes to rehydrate.
6
Cut into 1 cm wide pieces.
7
Cut the burdock root into long, thin shavings.
8
Bring the A ingredients to a boil in a pot.
9
Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off.
10
Let cool.
11
Beat the eggs and flavor with the B ingredients.
12
Heat some vegetable oil in a frying pan, then add the eggs.
13
Take 4 chopsticks and scramble quickly to make iri tamago.
14
Mix the simmered ingredients into the rice, and place the scrambled eggs on top.
15
Garnish with minced mitsuba or shiso and it's complete!
16
If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 rice bowls' worth x 2 Sushi Rice, 5 Dried shiitake mushrooms, 30 grams Dried kampyo, 1/2 Burdock root, and more.

Yes, 5-Ingredient Chirashi Sushi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

5-Ingredient Chirashi Sushi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions