Can I use brown rice for chirashi sushi?

Yes, but expect a different texture. Brown rice is less sticky and slightly nutty, so the bowl won’t hold together the same way as traditional sushi rice. But it will still be very yummy!

Can I serve chirashi sushi warm or cold?

It’s best served at room temperature. Warm rice enhances the flavor of the vinegar and toppings, while cold rice can taste dull and firm.

What sauce goes well with vegetarian chirashi sushi?

Soy sauce is the classic choice, but you can also drizzle a little sesame dressing, ponzu, or a light miso-based sauce for extra depth.

Vegetarian Chirashi Sushi (Easy, Colorful & Better Than Takeout)

Vegetarian Chirashi Sushi

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5 from 3 reviews

A vegetarian chirashi sushi recipe full of color and flavors.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 2 people 1x
Category: Main
Method: Chopping
Cuisine: Japanese
Diet: Vegetarian

Ingredients

Units Scale

Chirashi rice

3 cups cooked Japanese rice
3 tablespoons rice vinegar
1 1/2 tablespoon granulated sugar
3/4 teaspoon salt

Ginger carrots

1 smalls carrot, julienned
1 thumb size ginger, peeled and julienned
2 tablespoons vegetable oil
1/2 teaspoon toasted sesame oil
1 teaspoon sesame seeds

Umami mushrooms

1 cup shiitake mushrooms, chopped bite size
2 teaspoons soy sauce
1 teaspoon sake
1/2 teaspoon granulated sugar

Miso tomatoes

1 plum tomato, sliced bite size
1 tablespoon white miso paste
1 tablespoon extra virgin olive oil

Other toppings

1/2 cup baby spinach, finely chopped
2 green onions, finely chopped
shredded nori, optional

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Instructions

Ginger carrots: 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.
Umami mushrooms: 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.
Miso tomatoes: Put the tomatoes in a small bowl together with miso paste and extra virgin olive oil. Mix well until the tomatoes are coated evenly.
Make the sushi rice: Mix the sugar, salt, and rice vinegar until dissolved. Warm up the Japanese rice for a few seconds in the microwave or let it warm up to room temperature for about 30 minutes on the kitchen counter, away from direct sunlight. Pour the seasoning over it and mix well until rice is evenly coated. Do not over mix as it will make the rice mushy!
Serve: Divide rice among two bowls and top evenly with ginger carrots, miso tomatoes, umami mushrooms, spinach, green onions, and shredded nori. Serve immediately.

Notes

Make ahead of time: Cook, chop, and season all the toppings, and refrigerate them separately. Only add the toppings to the rice when you are ready to eat.

Nutrition

Serving Size: 1 serving
Calories: 604
Sugar: 5.6g
Sodium: 423mg
Fat: 17.4g
Saturated Fat: 3.8g
Unsaturated Fat: 3.4g
Trans Fat: 0g
Carbohydrates: 96.4g
Fiber: 5g
Protein: 11.3g
Cholesterol: 7mg

Find it online: https://pickledplum.com/vegetarian-chirashi-sushi-recipe/