Vegetarian Chirashi Sushi (Japanese Rice Dish)
Try this Vegetarian Chirashi Sushi with our simple recipe. Learn how to make this plant-based version of a beloved Japanese dish in your own kitchen!
Looking for homemade sushi recipes? Try my Inari Sushi, Avocado Futomaki Sushi, or Hosomaki!
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Chirashi Sushi Recipe:
How To Make Chirashi Sushi: STEP BY STEP
Here are some quick visual instructions! You can go to the printable recipe card below for all the detailed ingredients and instructions.
Step 1
Blend cooked Japanese rice with rice vinegar, sugar, and salt with a rice paddle to make sushi rice.
Step 2
Soak dried shiitake mushrooms in water to rehydrate.
Step 3
Cut small pieces of carrots, aburaage, rehydrated shiitake mushrooms, and lotus root.
Step 4
Simmer the chopped ingredients in a pot and mix them with the sushi rice.
Step 5
Make them into thin omelets and slice them into slender strips for the toppings.
Step 6
Assemble the chirashi sushi. Serve the rice on a large plate and sprinkle shredded nori on top of the rice.
Lastly, top it with sliced eggs, sprouts, and snow peas, and your delicious chirashi sushi is ready to enjoy!
Variations
Here are other mix-ins and toppings that you can try.
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Vegetarian Chirashi Sushi (Japanese Rice Dish)
Print Pin SaveIngredients
- 4 servings Cooked Japanese Rice, about 660g
Sushi vinegar
- 2 Tbsp Rice Vinegar
- 1 Tbsp Sugar
- 1 tsp Salt
For Mix-in
- ½ Carrot
- 1 Aburaage
- ½ Lotus Root, 100g
- 5 Dried Shiitake Mushrooms
- 2 cups Water, for rehydrate shiitake mushrooms
- 1 Tbsp Sugar
- 1 Tbsp Mirin
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
Toppings
- 3 Eggs
- Little Salt
- 1 Tbsp Vegetable Oil, for cooking egg
- 6 pieces Snow Peas
- Shredded Nori
- Sprouts
Instructions
Prepare Sushi Rice
- Add rice vinegar, salt, and sugar in a small bowl and blend well.
- Transfer the cooked rice to a large bowl and gently combine it with the sushi vinegar mixture. After thoroughly blending, cover the bowl with a damp cloth and put it aside.
Prepare Mix-In Ingredients
- Cut the carrot and aburaage into thin strips. Chop the lotus root into bite-sized pieces.
- In a small bowl, soak dried shiitake mushrooms in water for about 1 hour or more until they are rehydrated. Once rehydrated, cut off the stems and slice the mushrooms thinly. Reserve the 1 cup of mushroom-infused soup for next step.
- Combine sugar, mirin, soy sauce, sake, and 1 cup of the reserved shiitake soup in a pan. Bring the mixture to a gentle simmer, then add the cut carrot, lotus root, aburaage, and shiitake mushrooms. Simmer for 10 to 15 minutes or until the liquid is absorbed.
Prepare Toppings
- Whisk the eggs and season with a bit of salt. Heat oil in a frying pan over low heat. Pour a portion of the beaten eggs into the pan to create a thin omelet. Repeat this process to make 4 or 5 omelets, stacking them. Fold the stacked omelets in half and slice them into thin strips.
- Blanch snow peas in hot water for a minute and cut them in half.
Assemble Vegetarian Chirashi Sushi
- Add the mix-in ingredients to the sushi rice and blend well to ensure an even distribution.
- Serve the rice on a large serving plate and top with shredded nori for added flavor and visual appeal.
- Top the rice with the sliced omelet, snow peas, and sprouts to finish the dish.
Video
Notes
- Gently fold the rice while mixing it with the seasonings, ensuring the rice grains are not mashed for the perfect sushi rice.
- When plating, start with darker toppings and then layer vibrant and colorful items for the finishing touches.
- You can also serve chirashi sushi in individual bowls—just like having a meal at Japanese restaurants. Pair it with miso soup and a side dish to make it feel extra special.
- If you’re unfamiliar with cooking Japanese rice, refer to the recipe “How to cook Japanese rice on the stove” for a step-by-step guide.
