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Japanese "Scattered Sushi" / "Party Sushi":
Chirashizushi

What's The Big Idea?

Chirashizushi is known as "scattered sushi" and rather than individual "pieces", it is served in bowls with various colourful toppings. It is often prepared for special occasions and celebrations - perfect for a Japanese sporting party!

The selection of toppings used here is not fixed, and can be varied to your taste. Frequently used toppings in Japan would include prawns, salmon roe, squid, and sea urchin, but you can use any combination of the ones shown below, these alternatives, or even your own ideas.

Shopping List

Here's the list of what you need:

  • 8oz Japanese (or other short grain) rice
  • 5 tablespoons vinegar, ideally rice vinegar
  • 3½ tablespoons sugar
  • 1 teaspoon salt
  • 3 eggs
  • 1 cucumber, cut into julienne strips
  • ½lb uncooked tuna steak, sliced very finely
  • 3 tablepsoons soy sauce
  • 8 dried shiitake mushrooms - rehydrated in 2 cups of warm water (keep the water for cooking)
  • 1 teaspoon mirin *
  • 2 oz imitation crab, shredded
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame seeds
*Mirin is a very sweet sake-based condiment. If you cannot obtain it, you could use sake and add extra sugar, or you could try sweet sherry

What To Do

  • If you are using the tuna steak as one of your toppings, slice it very thinly and marinade it in 2 tablespoons of soy sauce for at least 2 hours
  • Cook the rice. Meanwhile, mix the rice vinegar, 2½ tablespoons of sugar and the salt in a small saucepan. Heat until the sugar dissolves. Set aside
  • When the rice is cooked and drained (if necessary), spread it out on a large non-metallic plate. Sprinkle with the vinegar mixture
  • Remove stems from mushrooms and slice thinly. Heat half of the water used for rehydrating the mushrooms in a medium pan
  • Add the mushrooms, 1 tablespoon soy sauce, ½ tablespoon sugar, and mirin
  • Bring to the boil, reduce the heat and simmer until the liquid is almost gone. Set aside
  • Beat the eggs in a bowl and add ½ tablespoon of sugar. Heat the oil in a frying pan and pour a scoop of egg mixture and make a thin omelette
  • When cooked, remove from the pan and make further omelettes until all the egg is used
  • Cut the omelettes into thin strips
  • Serve sushi rice on a large plate or individual bowls. Spread the mushrooms, cucumber, imitation crab meat, and omelette strips over the rice
  • Top with the tuna strips. Sprinkle with sesame seeds

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