Description
Who needs fish when vegetables taste so good! This vegetarian chirashi sushi (chirashizushi in Japanese) is so simple and delicious, you’ll want to make it every day!
Ingredients
Scale
- 1 smalls carrot (julienned (sliced into thin sticks))
- 1 thumb size ginger (peeled and julienned)
- 2 tablespoons vegetable oil
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds
- 1 cup shiitake mushrooms (chopped bite size)
- 2 teaspoons soy sauce
- 1 teaspoon sake
- 1/2 teaspoon granulated sugar
- 1 plum tomato (sliced bite size)
- 1 tablespoon white or awase miso paste
- 1 tablespoon extra virgin olive oil
- 1/2 cup baby spinach (finely chopped)
- 2 stalks scallions (finely sliced on the bias)
- 3 tablespoons rice vinegar
- 3 cups Japanese rice (cooked)
- shredded nori (optional)
Instructions
- In a small pan over high heat, add 1 tablespoon vegetable oil, ginger and carrots, and fry for 3 minutes until ingredients have softened. Turn the heat off and add 1/2 teaspoon sesame oil, sesame seeds and a little salt. Stir, transfer to a plate and set aside.
- Using the same pan over high heat, add 1 tablespoon vegetable oil and shiitake mushrooms and fry for 3 minutes. Add soy sauce, sake and sugar, and fry until all the liquid is absorbed. Transfer to a plate and set aside.
- Put the tomatoes in a small bowl together with miso paste and extra virgin olive oil. Mix well until the tomatoes are coated evenly.
- Heat up the Japanese rice and pour rice vinegar over it. Mix well until rice is evenly coated.
- Divide rice among two bowls and top evenly with carrots, tomatoes, mushrooms, spinach, scallions and shredded nori. Serve immediately.
Notes
You can make this vegetarian chirashi sushi ahead of time by doing all the prep work and refrigerating each ingredient separately. Warm up the rice before adding the toppings.
Nutrition
- Serving Size:
- Calories: 604
- Sugar: 5.6 g
- Sodium: 423 mg
- Fat: 17.4 g
- Saturated Fat: 3.8 g
- Carbohydrates: 96.4 g
- Fiber: 5 g
- Protein: 11.3 g
- Cholesterol: 7 mg
