Vermicular | Chirashi Sushi

Chirashi Sushi

Tailored for: Musui–Kamado
Cooking Flow
60 min
Cooking Steps

[NORM] [3.0]
 60 min


Sushi Rice
3 rice cups (540 ml) plain white rice, rinsed
570 ml water
Kombu 2" x 4" piece (4 g)
5 tablespoons rice vinegar
3 tablespoons sugar
2 teaspoons kosher salt

Chirashi Toppings
200 g tuna (sushi-grade), cut into ½" cubes
200 g salmon (sushi-grade), cut into ½" cubes
4 scallops (sushi-grade), cut into ½" cubes
Ikura (salmon roe), to your taste
Tamagoyaki (see recipe below) cut into ½" pieces
Aburaage (deep fried tofu pouch), charred and cut into ½" pieces
1 avocado, peeled and cut into ½" cubes

Tamagoyaki (Japanese Rolled Omelet)
3 large eggs, beaten
2 teaspoons sugar
2 teaspoons light-colored soy sauce
¼ teaspoon vegetable oil

  1. Add rinsed rice into the pot after thoroughly draining. Add in fresh water and kombu on top, cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.

  2. In a small bowl, combine rice vinegar, sugar and salt until sugar dissolves; set aside.

  3. Once rice cooking is complete, uncover and remove the kombu. Transfer the rice to a serving dish (preferably a wooden tub if available).

  4. Drizzle the vinegar mixture from Step 2 onto a rice spatula while moving back and forth over the cooked rice. Gently mix the rice in a slicing motion to prevent the rice from getting mashed.

  5. Use a fan to help cool off the rice while mixing. Continue mixing until the rice is cooled enough to be mixed with toppings. Spread toppings onto the rice and serve.

  1. In a small bowl, mix eggs, sugar and soy sauce. Heat a small pan (preferably tamagoyaki pan) over medium heat and lightly oil using a paper towel.

  2. Pour 1/3 of the mixture from Step 1 and lightly stir. When the mixture is halfway cooked, roll from the far end to the front, then push the rolled egg to the far end of the pan.

  3. Oil the empty part of the pan, pour in half of what is left of the egg mixture, making sure to pour some underneath the rolled egg as well. Once the mixture is halfway cooked, roll again from the far end to the front. Repeat these steps once more. Brown the rolled egg to a desired color.

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Musui–Kamado with the Vermicular Cookbook.

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