Bamboo Shoot Chirashi Sushi (Vegan Scattered Sushi Bowl)
Chirashi means "scattered," and it's the most relaxed way to make sushi at home: no rolling mat and no shaping. You season a pot of rice with sweet vinegar, fold in a few simmered vegetables, and scatter toppings over the top. In Japan it's a classic for spring gatherings and family celebrations.
This version is built around bamboo shoots, which keep a gentle crunch after simmering with carrot and shiitake in a soy, mirin and kombu broth. All the fillings cook together in one pan, so the work is mostly waiting for the rice. Bright green snow peas and nori on top make it look festive, and one batch serves four.
Ingredients
- Japanese short-grain rice1 1/2 cups (2 rice-cooker cups)
- Water1 2/3 cups
Sushi vinegar
- Vinegarrice vinegar is the usual choice3 Tbsp + 1 tsp
- Cane sugar1 1/2 Tbsp
- Saltscant 1 tsp
Fillings
- Bamboo shootsboiled or canned; see substitutions2.8 oz
- Carrot1 oz
- Dried shiitake mushrooms3
- Seasoned kanpyo (store-bought)see substitutions1 oz
Simmering broth
- Shiitake soaking liquidscant 2/3 cup
- Kombu dashi granulescheck the label; see substitutions1 tsp
- Soy sauceuse tamari for gluten-free1 Tbsp
- Mirin1 Tbsp
- Sakesee substitutions1 Tbsp
- Cane sugar1 1/2 Tbsp
Toppings
- Shredded nori (kizami nori)as needed
- Snow peas6
Nutrition
per serving๐ Ingredient notes & substitutions
Bamboo shoots: Canned or vacuum-packed bamboo shoots from Asian groceries (and many US supermarkets) work fine. Rinse them and pat dry before cutting.
Kanpyo: Dried gourd strips, sold ready-seasoned at Japanese groceries. If you can't find them, leave them out; the bamboo shoots and shiitake still carry the dish.
Kombu dashi granules: Some dashi granules contain bonito, so check the label for a kombu-only one, or use vegan dashi powder.
Sake: Dry white wine, or simply water.
Instructions
Rinse the rice and let it soak for 30 minutes. Put the dried shiitake in water to rehydrate, and save the soaking liquid for the broth.
Cut the bamboo shoot tips lengthwise into wedges and the lower part into 1/4-inch (5 mm) quarter-moons. String and trim the snow peas, julienne the carrot, halve and thinly slice the shiitake, and cut the kanpyo into 3/8-inch (1 cm) pieces.
Bring the simmering broth to a boil in a saucepan. Add the fillings except the kanpyo, simmer for 10 minutes, then let cool.
Blanch the snow peas briefly and cut them into diamond shapes.
Cook the rice with the water. Mix the sushi vinegar into the hot rice and let it cool.
Drain the simmered fillings and add them to the rice along with the kanpyo. Fold everything together with a cutting motion so the rice doesn't turn mushy.
Scatter the shredded nori over the top and finish with the snow peas.
Tips
The 40 minutes doesn't include the 30-minute soak for the rice, so start soaking the rice and shiitake first and prep everything else while they sit.
Let the simmered fillings cool and drain them well before mixing. Extra broth makes the rice soggy, and warm fillings make it sticky.