Chirashi Sushi Vegetarian Style – a delicious recipe with rice, sushi vinegar, carrot, burdock root, lotus root, shiitake mushrooms. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place the dried mushrooms in one cup of water for more than half an hour until they soften. Save remaining liquid, as it will be used as dressing.
2
Steam rice according to the directions of your rice cooker.
3
Slice lotus root thinly. Cut mushrooms into half, then slice thinly. Cut carrot and burdock into 1-inch length thin slice.
4
Saute Lotus root, mushrooms, Carrot and Burdock, then add remaining liquid from shiitake mushroom, sugar, sake and soy sauce. Cook on medium heat until vegetables are soft.
5
When rice is cooked, add sushi vinegar and mix well. Add cooked vegetables and mix together. Serve on a rice bowl or a plate. Top with snow peas, edamame, or nori as you like.
304
kcal
Calories
1
g
Fat
64
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups rice (uncooked), 4 tablespoons sushi vinegar, 1/2 carrot, 1/3 burdock root (8 inches), and more.
Yes, Chirashi Sushi Vegetarian Style 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.
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