Ingredients:

  • 720 ml (3 cups) Uncooked white rice, Japanese short-grain preferred
  • 5 cm (2 inches) Kombu (dried kelp)
  • 120 ml (1/2 cup) Store-bought sushi vinegar
  • 8 Dried shiitake mushrooms
  • Soaking liquid from reconstituting the dried shiitake mushrooms + water (enough to cover)
  • 1 medium Carrot, julienned
  • 1/2 section Lotus root, peeled, quartered lengthwise, and thinly sliced
  • 2 1/2 tbsp Soy sauce
  • 3 tbsp Sugar
  • 1 pinch Salt
  • 4 large Eggs
  • 1 dash Salt
  • 1 cup Snow peas, trimmed
  • 1 cup Boiled shrimp (from frozen is fine), peeled and deveined
  • 1/2 cup Daikon radish sprouts

Instructions:

  1. Cook the Sushi Rice: Rinse rice thoroughly. Place rice and kombu in the rice cooker with the correct amount of water (slightly less than usual for firmer rice). Cook according to the rice cooker instructions (or the stovetop method).
  2. Prepare the Shiitake Mushrooms & Vegetables: Rehydrate dried shiitake mushrooms in water. Once rehydrated, slice thinly. Julienne the carrot. Cut the lotus root in quarters lengthwise and thinly slice. Retain shiitake soaking liquid.
  3. Simmer the Vegetables: Combine sliced shiitake mushrooms, carrot, lotus root, soy sauce, sugar, salt, and shiitake soaking liquid (plus water to cover) in a saucepan. Simmer over medium heat until all the liquid is absorbed. Skim off any scum that rises to the surface.
  4. Season the Sushi Rice: Once the rice is cooked, remove the kombu. While the rice is still hot, gently mix in the sushi vinegar until well combined. Add the simmered vegetable mixture and mix gently to combine. Allow to cool slightly.
  5. Prepare the Kinshi Tamago: Whisk eggs with a pinch of salt. Make thin omelets (usuyaki tamago) in a non-stick pan. Cool completely and shred finely into kinshi tamago.
  6. Prepare the Remaining Toppings: Boil snow peas in salted water until tender-crisp. Halve the boiled shrimp lengthwise. Cut the radish sprouts.
  7. Assemble the Chirashizushi: Arrange the seasoned sushi rice in a serving bowl or individual bowls. Decorate the rice with kinshi tamago, snow peas, shrimp, and daikon radish sprouts.