If you are doing this in a pot, add 1 1/2 US cups of cold water to the pot and cover it with a lid. If you are using a rice cooker, fill the water a smidge below the two-cup marker (to account for the extra liquid we add when we season the rice). When the water runs almost clear, drain it well and transfer the rice to a deep pot or rice-cooker bowl. To do this, you want to rinse the excess starch off of the surface of the rice by putting it in a sieve and agitating it with your hands under cold running water. The first thing you want to do is prepare the rice. I’ve also used some edible shiso flowers as an added touch at the end, but you can garnish with any edible flowers or fresh herbs you have on hand. I cut the snap peas into leaves for some extra visual impact, and I used a vegetable cutter to cut my carrots into flowers. I’ve used crisp snap peas and sweet carrots, along with some nutty sesame. Garnishes – Pick garnishes that really make the color and texture pop.I’m topping this with thin threads of egg called Kinshi Tamago, but you can also make Tamagoyaki (Japanese rolled omelet) and cut it up into slices or cubes. Egg – Egg is a popular topping for Chirashi Sushi because it’s colorful and adds protein, especially if you plan on making it without seafood.I’ve included a mix of raw tuna and poached shrimp for my version and, to make it a little extra, I’ve also used some ikura. ![]() My mom would occasionally top her version with boiled shrimp, but usually, it was topped with shiitake mushrooms, carrots, egg, snow peas, and red pickled ginger.
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