Bamboo Shoot Chirashi Sushi for the Spring Season

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.

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 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.

That's it — enjoy your meal!