Bamboo Shoot Chirashi Sushi for the Spring Season Recipe

Name: Bamboo Shoot Chirashi Sushi for the Spring Season
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2160 grams Plain cooked rice; 120 ml Sushi vinegar See instructions; 250 grams Bamboo shoot (boiled); 1/2 Carrot; 30 grams Dried shiitake mushroom; 1 The soaking liquid from the dried shiitake mushrooms; 2 grams Dashi stock granules; 3 tbsp Sugar; 1 see instructions Water; 2 tbsp Soy sauce; 4 Eggs for the kinshi tamago; 1 Dried seaweed sheet, White sesame seeds, sansho leaves

Servings: persons

2160 grams Plain cooked rice
120 ml Sushi vinegar See instructions
250 grams Bamboo shoot (boiled)
1/2 Carrot
30 grams Dried shiitake mushroom
1 The soaking liquid from the dried shiitake mushrooms
2 grams Dashi stock granules
3 tbsp Sugar
1 see instructions Water
2 tbsp Soy sauce
4 Eggs for the kinshi tamago
1 Dried seaweed sheet, White sesame seeds, sansho leaves

1
Soak the dried shiitake mushrooms in warm water for a while until softened.
2
Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
3
Put the vegetables you chopped at Step 1 in a pan with all the ingredients except for the soy sauce.
4
Add enough water to cover the ingredients in the pan.
5
Cook for 10 minutes over high heat.
6
Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
7
Prepare the sushi rice.
8
You need 20 ml of sushi vinegar for 1 rice cooker cup of rice.
9
Pour sushi vinegar over the hot cooked rice, mix and let it cool.
10
Make the kinshi tamago.
11
Whisk the eggs with a pinch of salt and cook on a frying pan.
12
Make thin crepes and julienne like in the photo.
13
Add the ingredients from Step 3 to the sushi rice from Step 4.
14
Serve on a plate.
15
Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done.
16
Serve with a bowl of clear soup.
17
The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar.
18
Or you could use the commercial kind.

2295

kcal

Calories

Fat

447

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2160 grams Plain cooked rice, 120 ml Sushi vinegar See instructions, 250 grams Bamboo shoot (boiled), 1/2 Carrot, and more.

Yes, Bamboo Shoot Chirashi Sushi for the Spring Season 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.

Bamboo Shoot Chirashi Sushi for the Spring Season

How did you like this recipe?

Frequently Asked Questions