Gomoku chirashi how to#

It has most of the ingredients, but I like to throw in some add-ons like shredded eggs crepe, snap peas, and ikura (salmon roe) to make the dish extra special. The package comes with a seasoned mixture of shiitake mushroom, carrots, burdock roots, dried kanpyo, shredded nori, and so on. To make a quick version, you can use this convenient and budget-friendly chirashi sushi mix from your local Japanese/Asian grocery stores or Amazon. Chirashi sushi, on the other hand, contains no sauce and features a few types of seafood sashimi, such as tuna, salmon, hamachi (yellowtail), shrimp, roe, and shredded eggs. Poke bowls also tend to feature one or two types of fish - such as tuna and salmon - that are marinated in a sauce and served on rice or salad. For poke bowl, it is often topped with crushed candlenut (kukui nut), a favorite ingredient used in the Pacific islands. Since Hawaiian food takes a lot of influence from Japanese food, you’ll see some similarities between the two.īoth chirashi (the Edomae-style) and poke feature sashimi sushi, however, you can tell them apart from some of the local ingredients used in the dishes. What is the Difference between Chirashi and Poke Bowl?įirst of all, chirashi sushi originates in Japan, and poke hails from Hawaii. This style of chirashi is very similar to sashimi bowl, but the difference is chirashi uses vinegared rice (sushi rice) while sashimi bowl uses unseasoned plain rice. In the Tokyo area, you’ll find Edomae-Style Chirashi Sushi, which features assorted sashimi and colorful garnishes served in a bowl or a lacquered box. We would serve the sushi rice topped with unagi and cooked or uncooked vegetables.

Different Types of Chirashi SushiĮach region in Japan serves a slightly different version of chirashi sushi with various ingredients and toppings.įor example, in the Osaka area, chirashi sushi is called barazushi (ばら寿司) or gomoku sushi (五目寿司).

It is also served every March 3rd or Girl’s Day when we celebrate the annual Hinamatsuri (Doll Festival). This traditional sushi is often prepared to celebrate special and happy occasions, such as festivals and parties. So let’s make this at home today! What is Chirashi Sushi?Īmong all the different types of sushi in Japan, chirashi sushi (ちらし寿司), literally means “scattered sushi”, is probably the most common sushi served in Japanese homes. It’s a low-lift way to experience sushi at home, with tons of tasty toppings. On regular days, Japanese home cooks often take the easy route by making Quick & Easy Chirashi Sushi. You can make a traditional chirashi sushi from scratch (my recipe here) or take a shortcut version by using a premixed package. It is pretty much a deconstructed sushi served on a large wooden platter or in a rice bowl. We also have a traditional, made-from-scratch version on the blog.Ĭhirashi sushi (we say c hirashizushi in Japan) is bright and colorful sushi that the Japanese eat on happy occasions.

Gomoku chirashi how to#

Let’s learn how to make a quick version today with a store-bought seasoning mix. Add seaweed and sesame seeds to taste (sold separately).This easy Chirashi Sushi is made of sushi rice and topped with a beautiful medley of vegetables, egg crepe, and sashimi. Add the gomoku chirashi mixture to the warm riceĤ. Heat around 500 grams of instant rice in a microwave for around 2 minutes.Ģ. If combined with instant ready-to-eat rice then you can whip up a simple but satisfying Gomoku Chirashi in minutes!ġ. In the recipe introduced here we will use a pre-mixed base that conveniently contains all the toppings and vinegar needed. To round off the flavour you also see finely cut omlette strips (kinshi tamago), shredded seaweed (nori), sesame seeds and red pickled ginger.

To this can be added seasonal ingredients such as cherry blossom petals pickled in sweet vinegar or boiled bamboo shoots, as well as many other flavours such as chicken, fish paste cakes (chikuwa) or fried tofu (abura age). There are many combination of ingredients found in Gomoku Chirashi but the most widespread use a base if dried shiitake mushrooms or groud, cooked in soy sauce, as well as boiled carrots and vinegared lotus root. Gomoku Chirashi is often made in Japanese homes and is especially common as a dish served at times of celebration or at parties. The name “Gomoku Chirashi” literally means “a mixture of five toppings” and it is an apt one, as this dish is created by thoroughly mixing several different types of fish or vegetables into vinegared sushi rice.