Month: January 2023

Sushi lovers, it’s time to roll up your sleeves and get sushi-ready!

Whether you’re a sushi pro or a complete beginner, this Kappa Maki recipe is the only one you’ll ever need. And the best part is, you don’t have to leave the comfort of your own home to enjoy your favorite food.

In this article, we’ll take you through a step-by-step guide on how to make Kappa Maki or cucumber roll, from the history and cultural significance of this dish to the ingredients and equipment you’ll need, to the tips and tricks for making it perfectly every time.

So, get ready to impress your friends and family with your sushi-making skills!

What Is Kappa Maki?

Kappa Maki is a type of sushi roll made with cucumber, wrapped in nori seaweed, and often served with a side of soy sauce, wasabi, or pickled ginger. It is a very traditional and popular type of sushi in Japan beloved for its simplicity and delicious taste.

Unlike some other types of sushi, the cucumber sushi roll doesn’t contain any fish or meat, making it a great option for vegetarians or anyone looking for a light and refreshing dish.

The cucumber provides a nice crunch and a cool, refreshing taste, while the sushi rice adds a slightly sweet and savory flavor.

History and Cultural Significance of Kappa Maki

Cucumber rolls, also known as Kappa-maki, are a popular dish at sushi restaurants.

The term Kappa is often used as a shorthand for cucumber, but it is not widely understood to mean cucumber outside of sushi places. ‘Kyuri’ is the direct translation of cucumber in Japanese.

The name Kappa-maki comes from an old Japanese folklore that the mystical creature Kappa loves to eat cucumbers. This belief is also connected to the fact that cucumbers and eggplants are often used as offerings at summer festivals at shrines.

Kappa is often believed to be a manifestation of the water deity due to the strong association between summer celebrations and weather disasters like wind and flood damage.

The cut end of the cucumber also resembles the head of a Kappa.

Furthermore, in the Edo-style sushi eateries, the fast-paced service and quick delivery of dishes, the word cucumber rolls take too long to say for a sushi chef, thus they use the shorter and punchier Kappa.

However, the exact reason why the cucumber roll is called Kappa maki is uncertain.

According to some sources, the originator of cucumber rolls was Hiroshi Yasui (the 4th at Yahatazushi), who due to food shortages after WWII, tried rolling small cucumbers. He couldn’t find any other toppings!

This was the beginning of those sushi rolls, and it appears that the name Kappa-maki was adopted over time by the mass people.

What You’ll Need to Prepare Cucumber Roll

Let’s get down to business now. Here’s a quick rundown of the items and ingredients you’ll need to make the cucumber sushi roll:

Ingredients

To make Kappa Maki sushi rolls, you only need three simple and healthy primary ingredients: cucumber, sushi rice, and nori.

You’ll also need:

• Rice vinegar
• Sugar
• Salt

These ingredients come together to create a delicious and magical combination in the Sushi rolls! If you’ve never made sushi before, don’t worry, it’s easy to learn how to make sticky rice.

🥒 Which Cucumbers to Use for Sushi Rolls?

When making the cucumber sushi rolls, it’s best to use Japanese cucumbers instead of English cucumbers, which are traditionally used for this dish.

They’re light, slightly sweet, and crisp, which makes them perfect for Kappa Maki sushi. You can usually find them at Japanese supermarkets.

However, if you can’t find them, you can use Lebanese cucumbers or Persian cucumbers as a substitute. They have a similar size, texture, and flavor to Japanese cucumbers.

Where to Buy Nori?

Nori is a type of dried seaweed that is dried and roasted. It comes in thin sheets that look like paper.

You can easily find it at Japanese supermarkets or on online platforms like Amazon.

For this cucumber maki recipe, we will be making eight sushi rolls and each nori sheet should be about 4×8 inches in size.

If your nori sheets are larger, you can cut them down to that size. To keep the nori sheet shiny and fresh, you can store it in a Ziploc bag and keep it in the freezer after opening the package.

🍙 How to Make Sushi Rice?

Sushi rice is a special type of vinegared rice that is made by combining Japanese rice (short-grain), rice vinegar, and sugar.

It’s actually quite easy to make, and once you learn how to make it, you can create your own sushi roll recipes very easily.

Equipment

One of the most helpful tools for making Kappa roll is a rolling bamboo mat. You can also find them easily on Amazon.

While it is not strictly necessary, using a sushi mat will make it much easier to roll your cucumber sushi roll neatly and evenly.

They’re also inexpensive, so it’s worth investing in one if you want to perfect your sushi rolling skills!

If you don’t have a sushi bamboo mat, you can also use cling film (saran wrap) on top of a clean tea towel.

It’s important to note that the quality of the ingredients you use will greatly affect the final kappa roll (cucumber sushi) dish. Try to use the freshest ingredients possible for sushi recipes.

Step-by-Step Instructions

Step 1

Cook the sushi rice according to the package instructions and let it cool.

Step 2

Mix together the rice vinegar, sugar, and salt in a small saucepan and heat over low heat until the sugar is dissolved.

This mixture is called “sushi vinegar” and it is used to season the cooked rice.

The ratio of rice vinegar to sugar and salt is important, as it affects the taste and texture of sushi rice.

You can adjust the ratio to your liking, but a common ratio is 1:1:1.

Step 3

Pour the sushi vinegar mixture over the cooled rice and gently mix it in with a rice paddle or spoon.

Make sure the rice is evenly coated with the sushi vinegar.

Step 4

Take a sheet of nori seaweed and place it shiny side down on the sushi rolling mat.

Do this on a flat surface, preferably on a chopping board.

Step 5

Spread a thin layer of the sushi rice over the nori, leaving a 1-inch strip at the top.

It’s important to spread the rice evenly over the nori sheets, as it will affect the final outcome of the Kappa Maki.

Step 6

Now, cut off the top and the bottom of the cucumbers. Slice them vertically into four parts.

To remove the seeds, you can cut them out lengthwise with a Japanese sushi knife. This helps to keep the cucumber crunchy and fresh.

Place them on top of the rice. Make sure the cucumber slices are evenly distributed over the rice.

Step 7

Roll it up! Use the bamboo sushi mat to help you roll the sushi tightly.

Start with the end closest to you and roll it away from you, using the mat to shape and compress the sushi rolls.

It’s important to roll it tightly, as it will affect the texture and shape of the Kappa Maki.

Step 8

Slice the thin sushi roll into bite-size pieces and serve. You can use a sharp knife, and make sure to wipe the knife clean between each cut for a cleaner cut.

Congratulations, you’ve just made Kappa Maki! And let me tell you, it’s delicious. The combination of seasoned sushi rice, crunchy cucumber, and seaweed wrapper creates a unique and satisfying taste and texture.

Variations and Pairings

Kappa Maki can be made with different types of fillings such as avocado, shrimp, or crab meat and sushi toppings like tobiko.

These variations create different tastes and textures, and you can experiment with different fillings to find your favorite.

To make Kappa Maki with shrimp or crab meat, cook the shrimp or crab meat first, then slice it into thin strips before placing it on top of the cucumber before rolling.

If you’re looking for vegetarian-friendly types of Maki, there are a few options to choose from such as:

• Umekyu Maki (made with cucumber and pickled plum)
• Kanpyo Maki (made with calabash gourd)
• Gobo Maki (made with burdock root)

How to Properly Store and Serve Kappa Maki?

Kappa Maki is best enjoyed fresh and immediately after it’s made. However, if you have leftovers, you can store them in the fridge for up to 24 hours.

To reheat Kappa Maki, you can gently warm it up in the microwave or a steamer.

Read this more detailed guide on freezing sushi rolls if you often have leftovers in the kitchen.

When it comes to serving Kappa Maki, it’s best to follow the Japanese restaurant style.

Place the Kappa Maki rolls on a plate and serve them with soy sauce and wasabi (Japanese spicy green paste). If you have pickled sushi ginger, you can add a few pieces next to the rolls.

This vinegary pickled ginger is usually served at sushi eateries.

To enjoy Kappa Maki, you should scoop up a small amount of wasabi with your chopsticks and place it on top of the roll, then pick up the roll with chopsticks and dip it lightly in soy sauce.

The combination of the fresh and crunchy cucumber with a bit of wasabi spiciness and sushi nori creates a perfect harmony.

Kappa Sushi Roll Calories and Nutrition Information

Kappa Maki is considered a relatively low-calorie dish, as it is primarily made of cucumber and rice.

A typical serving of Kappa Maki, which is about 6 pieces, contains around 130 calories, 35 grams of carbohydrates, and no fat or protein, according to MyFitnessPal. Most of the calories come from rice.

However, the calorie count can vary depending on the fillings and toppings used, as well as the portion size.

For example, if Kappa Maki is made with avocado, the calorie count will be higher due to the added fat content.

In general, Kappa Maki is a good source of dietary fiber, vitamin C, minerals, and vitamin K. It also has other beneficial nutrients and minerals.

A small downside to Kappa Maki is the sodium content from the rice vinegar, which is present in most sushi rolls. Nori, the seaweed wrapper, also has a moderate amount of sodium.

However, that allows you to get creative with your fillings and pairings, the possibilities are endless. Happy sushi rolling!

Frequently Asked Questions

When it comes to Japanese cuisine, most people think of sushi, ramen, and tempura. But there’s one ingredient that often goes overlooked, and that’s kanpyo.

This dried gourd strip may not be as flashy as its more popular counterparts, but it packs a punch of flavor, savory taste, and texture that’s sure to elevate any dish.

This blog post will provide a comprehensive guide for beginners on how to prepare and cook with kanpyo.

We will cover everything from the basics of what kanpyo is and its origin, to tips on rehydration and preparation, and even provide some delicious recipes to try out.

So, let’s get started and learn all about this versatile ingredient!

A Traditional Japanese Food: What Is Kanpyo Made of?

All right, let’s start with the basics.

Kanpyo (or kampyō) is made of the calabash gourd (Cucurbitaceae family) that is dried, sliced into thin strips, and then dried again. It is a traditional and common ingredient in Japanese cooking.

It looks like cream-colored ribbons. It’s like the gourd version of beef jerky, but way more versatile and delicious with a savory flavor.

It’s also a great source of dietary fiber, so you can feel good about incorporating it into your meals.

How It’s Made?

Kanpyo is made from a type of gourd called “Fukube” which is harvested between the end of June and the end of August. These gourds can reach up to 35-40 cm tall and weigh between 7-8 kg.

Once harvested, the white flesh of the gourd is cut into thin strips, like peeling the skin, and then dried in the sun or by hot air to create the dried gourd shavings or dried kanpyo strips.

How Does It Look?

Kanpyo has a unique appearance, with its dried strips being light brown in color and having a wrinkled texture.

Kanpyo available in the US is sometimes chemically bleached to a very white color, but in Japanese cooking, it is mostly dried naturally.

Some preservatives like Sulfur dioxide are used but not in a concentration exceeding 5.0 g per 1 kg of dry matter.

Origin of Kanpyo: Dried Gourd 

Kanpyo is a dried version of shavings from a calabash gourd. Dried kanpyo is produced in large quantities, with over 200 tons produced per year.

Most of the gourd used in Japan (approximately 90%) is grown in Tochigi prefecture, located in the north of Tokyo.

While the gourd plant is native to tropical regions of Africa and Asia, Japan is the only country where the dried form of it, kanpyo, has been eaten since ancient times during the Edo period (1603-1867).

What Does Kampyo Taste Like?

Kampyo, or kanpyo, has a mild and sweet taste with a chewy texture. It is often described as having a subtle vegetal flavor and a slight hint of sweetness.

The flavor and texture can vary depending on how it is prepared and the brand of kanpyo used. Its main attraction is its spongy and slightly chewy texture that adds a unique contrast when included in sushi rolls or soups.

Some chefs use seasoning such as soy sauce, sugar, or mirin to mask Kanpyo’s natural flavor.

Where to Buy Kampyo?

Kampyo can be found in most Asian markets or specialty stores in the US that sell Asian ingredients. Some popular grocery stores such as Whole Foods, Trader Joe’s, and Safeway also carry it.

It is also possible to purchase it online from retailers or websites that specialize in Japanese or Asian ingredients.

Buying Online

Kampyo, when dried, can last for around one year. It may change in color slightly over time, but it will still be safe to consume.

After rehydrating, it can be stored in the refrigerator for a week. it will last for up to 6 months in the freezer. However, it is recommended to only rehydrate the amount that will be used immediately.

This means that it’s perfectly fine to buy kampyo online and have it delivered to your home. Small packages of kampyo can be found on Amazon for a reasonable price.

If you ask my suggestion, the Kampyo from the Shirakiku brand is pretty good with lots of positive ratings. You can use it for different types of sushi or just eat!

Preparing Kanpyo

It’s important to note that before kanpyo can be used in cooking, it must first be rehydrated.

The process is simple, all you need to do is soak the dried strips in water for a few hours, and voila! Use two cups of water for every half cup of kanpyo.

But, before you go ahead and dump it into boiling water, let me remind you that the water should be room temperature or slightly warm.

Hot water = tough strips and nobody wants that.

The rehydration time will vary depending on the thickness of the strips, with thicker strips taking longer to soften.

It’s also important to note that different brands of kanpyo may have varying levels of dryness, which can affect the rehydration process. It’s best to follow the package instructions, but also be prepared to experiment a bit.

A good rule of thumb is to soak it for at least 4 hours, or overnight for best results. The extra water soaked in this process needs to be squeezed out before putting it on your recipe.

Watch this video from Sushi Kimura Singapore for a visual demonstration to prepare kanpyo.

Dishes Featuring Kanpyō

Kanpyo is commonly used in sushi dishes such as futomaki, rolled sushi called kanpyo-maki, and as a topping on chirashi sushi.

It’s also used as a binding agent in dishes such as kombu rolls and mochi nunchaku (deep-fried tofu skins stuffed with mochi).

Incorporating Kanpyo into Recipes

After you’ve rehydrated your kanpyo, it’s time to put it to use.

The most classic way to enjoy kanpyo is in sushi rolls, where it’s often paired with umeboshi (pickled plums) and shiso leaves for a perfect balance of salty and sweet flavors.

But don’t stop there! Kanpyo is also great in soups, like the traditional Japanese dish “Miso Soup with Kanpyo.”

If you’re feeling adventurous, you can also try sautéing or frying it for a crispy texture that’s perfect for salads, sandwiches, and stir-fries. The possibilities are endless, really.

In fact, I’ve got a recipe for a simple kanpyo salad that will knock your socks off.

Kanpyo Salad Ingredients

• 1 cup rehydrated kanpyo
• 1/2 cup finely sliced cucumber
• 1/4 cup finely sliced onion
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/4 teaspoon salt

Step-by-Step Guide for Preparing Kanpyo Salad

1.   In a large bowl, combine the rehydrated kanpyo, cucumber, and onion.

2.   In a small bowl, mix together the rice vinegar, sugar, and salt.

3.   Pour the dressing over the kanpyo mixture and toss to combine.

4.   Let the salad sit for at least 30 minutes to allow the flavors to meld together.

5.   Serve chilled and enjoy!

Health Benefits of Kanpyo

Half a cup of Kampyo (27g serving) has 70 calories and is a good source of iron, zinc, and vitamin B5.

The carbohydrates in Kanpyo are made up of dietary fiber, starch, and sugar. Dietary fiber content stands out at 9.8 grams per 100 grams of dried gourd.

It supports the intestinal function. It is also high in calcium, with more than dairy products and seafood, which is beneficial for bone development and preventing osteoporosis and irritation.

The calcium (280mg per 100 g serving) and magnesium (125mg) content in kanpyo are in a perfect balance of 2:1 for optimal absorption.

Additionally, Kanpyo is high in potassium, with 1582 mg per 100 g, which is 1.8 times more than parsley and 2.5 times more than avocado.

Potassium helps to reduce hypertension and swelling by discharging excess sodium in the urine.

Check out Nutrition Value and My Food Data for more information on the nutritional facts of Kanpyo.

Resources(Books, websites)

If you want to learn more about Kanpyo and Japanese cuisine, check the books below:

1. “Japanese Cooking: A Simple Art” by Shizuo Tsuji
2. “Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond” by Tadashi Ono and Harris Salat
3. “Japanese Food and Cooking” by Yasuko Fukuoka
4. “Sado: The Way of Tea” by Soshitsu Sen
5. “The Japanese Kitchen: 250 Recipes in a Traditional Spirit” by Hiroko Shimbo

Websites:

1. Just One Cookbook (https://www.justonecookbook.com/)
2. Japan Centre (https://www.japancentre.com/)
3. Sado: The Way of Tea (https://www.sado.jp/)
4. Tokyo Food Page (http://www.tokyofoodpage.com/)

FAQs

Learn what is oshinko, how to make it at home, what are the ingredients, and the recipe for making an oshinko maki for an unforgettable Japanese food experience.

Are you tired of looking for a sushi roll that does not have any fish, meat, and tons of vegetables but still gives a burst of flavors and tastes to tantalize your senses? Look no further! Enter oshinko – somewhat of a hidden gem in the world of sushi rolls. Being both vegan and gluten-free in its original form, anyone can have an oshinko roll made from Japanese pickled vegetables, nori, and sushi rice. 

If you’re making the Japanese pickled daikon radish at home, you have full control over what goes into it. But if you’re out to dine in a Japanese restaurant, it’s better to ask if there are any ingredients that are not vegan or gluten-free. Let’s find out all about oshinko, how to make it at home, and a simple oshinko roll recipe. 

What Is Oshinko?

Oshinko is a pickled daikon radish from Japan that is popular worldwide. Oshinko is Japanese for “fresh” and “flavored.” And that accurately describes oshinko, which is flavorful and fresh. These pickles were created by a Buddhist priest named Takuan in the 17th century, who also introduced them to Japan. Takuan needs to ferment for months and the process is quite smelly. Consequently, they are usually bought from the store.

Takuan is produced just once a year. Daikon is picked in the fall and left to dry for two to three weeks in the shade. Then they undergo a brief period of pickling in salt. Then follows a two- to three-month fermentation process with additional salt and rice bran (nuka). The takuan can keep for up to a year after fermentation. It is frequently served with hot rice. And many pickles frequently contain takuan as an ingredient.

Japanese oshinko refers specifically to daikon radish while tsukemono can include other types of pickled vegetables like cabbage and cucumber. Oshinko is pickled in vinegar for a shorter time than other tsukemono and has less sea salt. 

Fun Fact: All oshinko is tsukemono but not all tsukemono are not oshinko. 

What Is Daikon Radish?

The root vegetable daikon, also known as winter radish, is long and tubular, much like a carrot. Daikon radishes are mild in flavor, slightly sweet, and have a crunchy texture. They typically have white bodies with green tops, but they can also be any number of colors and shapes. Although daikon and radishes belong to the same family, they differ in a few ways. Compared to the radishes used in Japanese cuisine, red radishes are much smaller, spicy, and have a stronger flavor. White radishes are mellow and mildly sweet.

Oshinko: How To Make Oshinko In 3 Steps

To make sushi pickled radish or oshinko, you need some basic ingredients and follow 3 simple steps. The ingredients are:

1 pound or 450 grams of daikon radish

2 tablespoons of vinegar

⅔ cup sugar

1 tablespoon salt 

To make oshinko, follow the steps below:

01 Peel and cut the daikon into thin strips. 

02 In a large jar or container, put the daikon radish strips and add the vinegar, salt, and sugar. 

03 Place the jar in the refrigerator for two to three days with a tight seal. Oshinko will stay good in the refrigerator for up to one month. 

Pro Tip: For a more pungent result, you can ferment the oshinko for two to three weeks.

What Does Oshinko Taste Like?

Oshinko is a combination of sweet, salty, and sour as it’s made from radish or daikon which is soaked in a solution of sea salt, sugar, and vinegar. The umami or salty flavor of the oshinko comes from sea salt and is balanced by the sweetness from the daikon or horse radish and sugar. Daikon’s flavor is milder than that of other varieties of radishes. When cooked, daikon takes on a taste very similar to potatoes and has a soft texture.

What Is Oshinko Roll?

Oshinko is produced from pickled daikon radish and because the flavors are so packed, you wouldn’t find any restaurant offering an oshinko salad. The best way to relish it is through an oshinko roll or oshinko maki. This is one of the main sushi types and if you are trying to guess what is oshinko in sushi, well, it’s pickled radish, sushi rice, and nori seaweed as the wrapper. Sake and red chili pepper are also added sometimes. 

How To Make Oshinko Maki Roll

A vegan and vegetarian sushi option, it’s not only easy to make a daikon sushi roll but it also has the right crunch and the sweet and sour taste that can add a new layer of flavor and texture to your regular meal. Here is a simple oshinko roll recipe. 

Oshinko Roll Ingredients

There are three parts to making pickled radish roll sushi – preparing the sushi rice, assembling the oshinko roll, and serving it with a dipping sauce. So, I will cover each of these parts one by one so that you don’t miss out on any ingredients. Before I forget, let me share with you that a bamboo mat like this for rolling the oshinko sushi roll is necessary so have one at hand before you start making the oshinko roll. 

Sushi Rice Ingredients

1 cup of Japanese short-grain sushi rice. Pick any from the 10 best sushi rice brands for the best quality

1 cup of water

1½ tablespoons of sushi vinegar like this or if you want to make your own, simply mix 2 tablespoons of rice vinegar with 1 teaspoon of salt and 1 tablespoon of sugar. 

Oshinko Sushi Roll Ingredients

10 ounces of yellow pickled radish (see recipe above on how to make oshinko)

4 sheets of nori seaweed like this

Serving Or Topping

Wasabi paste like this 

Soy sauce 

Steps To Make Oshinko Roll Sushi

There are basically three steps to making oshinko maki rolls – preparing the sushi rice, making the oshinko, and assembling the sushi roll. Let’s cover each of these steps in detail so that you will be a pro at making pickled daikon radish rolls.

Step 1: Prepare The Sushi Rice

Keep the prepared sushi vinegar ready as you will need it soon after you’re done cooking the sushi rice. You can use either a rice cooker to make sushi rice or cook it on the stovetop. Take a strainer and put the rice in it. Now run it under cold tap water to remove the extra starch. As you wash the rice, move your hand through the grains to ensure that all the starch floats to the top and drains out. Repeat this until the water is clear.

Add the rice to a big saucepan or cooker and give the rice 30 minutes to soak in the water. Make sure how your rice cooker functions by reading the product manual because some rice cookers have a soaking cycle included in the overall cooking cycle. If cooking on the stovetop, cover the lid and turn the flame on high until the water boils. Then lower the flame and allow the rice to cook for 15 minutes. After all the water has been absorbed by the rice, turn off the stove and keep the lid on for 10 more minutes to allow the rice to steam properly. 

After the rice is steamed, put it on a large platter and allow it to cool slightly. Then add the sushi vinegar mixture to the warm rice carefully so that you don’t break the rice grains. 

Step 2: Making The Oshinko

Make the oshinko as described above. Then cut the yellow pickled radish into long strips using a sharp knife, each about ¼-inch thick.  

Step 3: Assembling The oshinko Roll

This is where you need the bamboo mat to make the oshinko sushi rolls the right way. I tried once without it and trust me, it doesn’t roll the same way and the results can be very disappointing. 

If you don’t want a big, fat oshinko roll, cut ¼ of the nori sheet and lay it on a plastic wrap placed over the bamboo mat.

💡Pro Tip: Worried about how to keep nori from getting soggy? You just need to refrigerate it in its original packaging until you’re ready to use it. 

The plastic sheet helps to keep the bamboo mat clean and makes the process mess-free. You will notice that one side of the seaweed or nori sheet is shiny. Always place this shiny side face down on the bamboo mat. Now spread the prepared sushi rice evenly on the nori sheet. Take care to leave ½-inch of space at the top of the mat as you wouldn’t want the sushi rice and its fillings spilling out of the oshinko roll when you roll it tightly. 

Next, put the pickled radish strips or other Japanese pickled vegetables on the rice so that they cover the rice horizontally from one end to another. Then put your thumbs under the bamboo sushi mat, lift the edges up, and cover the filling. While you roll the mat away from you, keep pressing the sushi rice and fillings until you have reached the end of the mat. You can dip your hands in water or a solution made from 2 teaspoons of rice vinegar and ¼ cup of water so that the rice doesn’t stick to your hands. 

Serve with a side of wasabi paste and soy sauce. 

If you want, you can use the whole big seaweed sheet to make a large oshinko roll and then cut it up into smaller pieces.

7 Tips To Make And Use Oshinko

01 Pick daikon radish with smooth skin.

02 The radish needs to be fresh.

03 Add turmeric or saffron to the pickling liquid if you want the oshinko to be yellow.

04 Instead of using oshinko as the single filling in an oshinko maki roll, use it in other types of sushi like futomaki or uramaki along with other fillings. 

05 Use oshinko as a palate cleanser and serve with rice, poke bowls, and miso soup. 

06 For a pretty garnish over an oshinko poke, use oshinko. 

07 Oshinko food can also be used as a condiment to balance the saltiness of a dish.

FAQs

Learn what is chirashi sushi, how to make it with various toppings, its history, the main types, chirashi bowl ingredients, and all about this Japanese dish.

I’m always on the lookout for Japanese cuisine and one of my latest finds has been the chirashi bowl. So, I researched a bit and thought I’d share with you all about this healthy meal. Chirashi sushi is a type of sushi that is a mix of colorful ingredients arranged on top of vinegared sushi rice.

This dish combines traditional sushi flavors with a modern twist. It is often served as part of a special occasion like Doll’s Day or Hinamatsuri that celebrates the daughters in the family. The vibrant colors and flavors make chirashi an ideal dish for any occasion. Read on to learn more about this popular dish and how to make it at home.

What Is Chirashi?

Chirashi is a classic Japanese dish of sashimi pieces over a bed of vinegar rice. The toppings are scattered across a bowl of sushi rice, hence the name chirashi (散らし), a literal translation of “scattered sushi.” In general, it is vegetarian, but when it isn’t, unagi (eel) or other cooked dishes are used in place of raw fish. 

Although raw seafood may be used as toppings, many Chirashi Sushi variations lack raw ingredients and some don’t even contain seafood. The essence of the Chirashizushi is the rainbow of colors, flavors, and textures from various toppings that create a visual masterpiece.

Depending on the locale, Chirashizushi is also known as Gomoku Sushi, Gomoku Chirashi, or Barazushi. To differentiate it from traditional chirashizushi, this is referred to outside of the Tokyo area as Edomae Chirashizushi or Kaisen Chirashizushi. 

Fun Fact: Kaisen Don is sashimi which is typically served over traditional steamed rice instead of vinegared sushi rice.

Check out the difference between sushi vs sashimi vs nigiri if you’re getting confused!

History Of Chirashi Sushi

The original purpose of chirashi was to get rid of excess, unappealing portions of fish after using the good parts to make perfect sashimi plates or nigiri. There are two types of chirashi: the first is the upscale sashimi variety that can be purchased at sushi bars or for takeout in supermarkets throughout Tokyo. The second is a more basic form called bara chirashi that uses cooked rather than raw components.

The bara chirashi, a meal that the common people created for special occasions, first appeared in the early Edo era (1600–1800). The government at the period closely controlled social order and spending, and it would not tolerate any extravagance. As a result, when preparing the chirashi rice, folks would place all of the garnishes and fish pieces in the bottom of the huge plate, leaving only the rice visible. They would just flip the plate over and dig in when it was time to eat.

Nutritional Information of Chirashi Sushi

Chirashi Sushi’s nutritional value varies based on the ingredients used, but it’s a nutritious dinner option because of all the protein from the fish and complex carbohydrates from the rice.

Typical Nutritional value per 100g of Chirashi Sushi

Nutrient	Amount
Calories	200-250
Protein	18-20g
Fat	5-7g
Carbohydrates	30-35g
Fiber	2-3g
Sodium	500-600mg

Types Of Chirashi Sushi

Type Of Chirashi	Key Toppings
Kanto	Tamagoyaki, shrimp, cockles as toppings
Kansai	Eel and thin omelet
Tokyo	Raw fish as topping

You can get two main types of chirashizushi (ちらし寿司) and the toppings vary according to the region in Japan. 

Kansai Chirashi

In Kansai, chirashizushi is made by combining vinegar sushi rice with stewed carrots, shiitake mushrooms, tofu skin, and other ingredients, and then sprinkling various items like Japanese rolled omelet or tamagoyaki and lotus root on top. In contrast to Kanto chirashi, which resembles seafood bowls, Kansai chirashi uses heavier foods and is more careful about how they are sliced, how each ingredient should taste, and the temperature at which they are cooked.

Kansai chirashi is also referred to as Gomoku sushi or five-ingredient sushi and bara zushi. The ingredients are spread throughout the rice. Usuyaki, a thin omelet, and eelare typical components of Kansai-style chirashi. 

Kanto Chirashi

In the Kanto region, the chirashizushi is composed of a base made from vinegared white rice with toppings like pickled ginger, omelet, seafood, shiitake mushrooms, minced fish, and other ingredients. The Kanto-style chirashi gets a bold look from the thick and large cut toppings. If you use regular rice instead of vinegar rice in the typical Kanto chirashi, it’s called a seafood bowl. Common toppings include tamagoyaki, kanpyo, and raw fish like Japanese snapper, tuna, squid, and other seafood. 

There are more specialized varieties of chirashi sushi within these two general categories, like edomae (Tokyo-style) chirashi, which has slices of sashimi (raw fish) on top of the sushi rice.

Main Types Of Chirashizushi Toppings

Seaweed, cucumber, cooked or raw fish, crab, octopus, or prawns, tobiko, seasoned mushrooms, shiso or microgreens, shredded or thinly sliced carrot and daikon, edamame, lotus root are the most common chirashi sushi bowl ingredients in a traditional Japanese recipe style. 

Some of the more modern ingredients include avocado, cabbage, or fresh herbs like mint or cilantro as toppings. You can utilize it all at once if you want to, or just pick your favorite few. The typical protein choice is an egg, occasionally one type of seafood, three vegetables, and some seaweed for decoration. Use a Japanese sushi knife to make thin slices of the ingredients and arrange them in the chirashi bowl to make it look attractive and appetizing. 

5 Secrets For The Perfect Chirashi Sushi Bowl

Before I get into the ingredients list and detailed methods to prepare a chirashi sushi salad or bowl, there are five important points you need to know to make a great chirashi. 

01 To reiterate, it’s not raw fish that qualifies a chirashi roll as sushi. The key ingredient is the sushi rice that knits all types of sushi in the same thread. Because of this, choosing the proper sushi rice is crucial. If you’re in a quandary, you can decide after going through the 10 best sushi rice brand reviews. 

02 The secret to preparing excellent sushi rice is to use authentic Japanese rice vinegar in addition to superb Japanese short-grain rice. On a side note, if you have excess rice left, now is a good time to find out how long does sushi rice last.

03 Getting the right rice grains isn’t enough. The rice must be cooked thoroughly as well. The rice is washed to remove any extra starch, given a brief soak in water to rehydrate the grains, and then cooked and steamed.

04 When combining the rice and sushi vinegar, it’s important to coat each grain of rice with the seasoning without breaking the grains. Then cool the seasoned sushi rice quickly to prevent the rice from becoming mushy.

05 Last but not least is what you use as toppings. The rainbow of colors, textures, and tastes of the scattered sushi rice is one of the things that make this bowl so appealing. You can top this with any combination of ingredients you choose as long as you keep a good balance of these. 

Ingredients For Scattered Sushi Or Chirashi Sushi Rice

In this section, let’s look at the ingredients for making a chirashizushi and why they are used. For example, which kind of rice grains have the right stickiness and texture for a sushi bowl? Or, why are eggs popular toppings in chirashi sushi? Let’s find out!

Sushi Rice

The ideal sushi rice is Japanese short-grain rice. This is due to the fact that short-grain rice has the stickiness that you need for excellent sushi rice. Another positive side of the short-grain rice is that it doesn’t become hard when served at room temperature. Medium-grain rice is not ideal although you can make do with it. Long-grain rice shouldn’t be used at all to make scattered sushi, in my opinion.

Sushi Vinegar

Sushi vinegar is a condiment that is prepared by combining rice vinegar, sugar, and salt. It has a sweet, sour, and a little salty flavor. You can create it from scratch by combining salt, sugar, and rice vinegar in a bowl and whisking it until the sugar and salt are completely dissolved. Or you can buy one already mixed, like this sushi vinegar. You can’t do without it as it’s the main ingredient to get seasoned sushi rice. 

Egg

Because it is colorful and offers protein, eggs are a favorite chirashi sushi topping, especially if you intend to make it without seafood. You can also prepare Tamagoyaki or a Japanese rolled omelet and then slice or chop it to scatter it above the vinegared rice. 

Seafood

The majority of chirashi sushi variations do not emphasize seafood, making it entirely optional. Boiled shrimp can be used as a topping as can raw tuna and poached shrimp. But it’s more common to use shiitake mushrooms, carrots, eggs, snow peas, and red pickled ginger.

Garnish Choices

Choose garnishes that will make the bowl of chirashi sushi’s color and texture stand out. Along with some nutty sesame seeds for highlights, try adding sweet carrots for a burst of vibrant orange and crunchy snap peas for freshness. To add even more visual impact, Japanese chefs chop the snap peas into leaves and use a veggie cutter to shape the carrots into flowers. You can garnish with any edible flowers or fresh herbs like cilantro or basil you have on hand.

How To Make Chirashi Sushi

You need to follow a few steps to make chirashi sushi. I’m sharing the steps in detail so that you can easily make it at home. Thanks to my close friend who’s from Japan, he makes it for me all the time and has taken me through the steps practically. 

Ingredients for 1 Portion Of Chirashi Sushi Bowl

For the sushi rice, you need:

1½ cups or 310 grams of short-grained Japanese sushi rice

1½ cups of cold water

¼ cup of Japanese rice vinegar

3 tablespoons of sugar

1 teaspoon of Kosher salt

To make the toppings, you need: 

100 grams or half a carrot peeled and sliced to make 12 coin-shaped slices

85 grams or 14 pods of snow peas, trimmed

3 large eggs

30-40 or 180 grams of peeled and deveined shrimp

1 teaspoon of vegetable oil

1 pinch of salt

2 teaspoons of toasted sesame seeds

160 grams of tuna or salmon sashimi-standard fish

100 grams of salmon roe or Ikura or flying fish roe

Soy sauce for serving

Let’s look at the steps to make the scattered sushi. 

Step 1: Preparing The Rice

Remove the excess starch from the rice by putting it in a bowl or colander and running it under cold tap water. Move your hand through the rice as you wash the grains so that all the starch rises to the surface or goes out through the colander holes. 

Drain the water until it is nearly clear, then add the rice to a large pot or cooker. Let the rice soak in water for 30 minutes. Some rice cookers have a soaking cycle built into the total cooking cycle so make sure how your cooker works by reading the product manual. 

If you’re using a rice cooker, fill the water in the cooker slightly below the two-cup mark to account for the extra liquid you will add when you season the rice. Add 1½ cups of cold water and a lid to the pot if you’re doing this in a pot on a stovetop.

Note: 1 US cup is equal to 8 ounces or about 240 milliliters of water. 

Step 2: Making The Sushi Vinegar

Make the sushi vinegar while you let the rice soak. Just combine the Japanese rice vinegar with salt and sugar and whisk vigorously until the salt and sugar dissolve in the liquid. 

Step 3: Cooking The Vegetables

Put plenty of salt and water in a pan and boil the carrots until they’re tender enough for a toothpick to go through. Then add the trimmed snow peas and boil them for about 30 seconds as they should be bright green while retaining their crunch. Use tongs or a slotted spoon to remove the snow peas and carrots from the hot water and put them quickly in an ice bath – a bowl of ice water – to stop them from overcooking.

Using a sharp knife, make a V in the middle of the snow peas to give them the shape of leaves. 

Step 4: Poaching The Shrimp (Optional)

Into the boiling water, add the peeled and deveined shrimp and stir once. Turn off the heat and let the shrimp simmer until they turn bright orange and become completely opaque through the middle. You can check by slicing one in half if you’re not sure how to tell if shrimp is cooked. To cool the shrimp and avoid overcooking them, place them in a dish of cold water.

Step 5: Making The Egg

One by one, break the 3 eggs into a large bowl. Using tweezers or chopsticks, remove the white membranes near the yolk. Beat the eggs with a bit of salt in a side-to-side motion instead of a circular motion to prevent bubbles from forming. If you have bubbles in the beaten egg, you will get holes in the thin omelet. Keep whisking the eggs until they turn into a uniform color. You can put the egg mixture through a fine-mesh strainer to get rid of any bubbles or remaining white membranes if you happen to have them.

Over medium-low heat, warm a nonstick frying pan until it is too hot to touch but not so hot that a drop of water sizzles. Use a folded paper towel or silicone brush like this to spread the vegetable oil throughout the pan and get rid of any extra oil beads.

Add about a quarter of the egg mixture into the pan, then quickly swirl it to spread the egg out evenly. Let it cook until the omelet’s edges begin to dry up and lift away from the pan. Then turn it over and cook the other side before transferring it to a cutting board. Continue doing this three more times to use up all the egg mixture. Turn the heat down a little if you see the egg browning because that indicates that the heat is too high.

Put all the cooked eggs on top of one another on the cutting board and roll them into a log. Then cut them into fine threads with a sharp knife.

Alternately, you can take 2 eggs, beat them with a tablespoon of dashi, a teaspoon of mirin, and salt to taste, and follow the same method to make a thin omelet or usuyaki. 

Step 6: Preparing The Fish

Cut fish into bite-size cubes so that they are easy to mix with the vinegared rice and to eat. If you are using grilled eel, cut them into ¾ -inch or 2-centimeter wide pieces perpendicular to the backbone. Then cut them into half to make cubes of grilled eel. 

Step 7: Steaming The Rice

Hopefully your rice has soaked for 30 minutes by now. If you’re using the stovetop, put the pan of rice on high heat. Wait until the water boils and then put the flame on low for 15 minutes to allow the rice grains to absorb the water. Check the rice after 12 minutes as it may take a few minutes less for the rice to cook properly. 

When I first started cooking rice, I found out that it’s not smart to wait for the exact time to be up as the water could be absorbed sooner, leading to the bottom layer of the rice getting burnt. When there’s no more water in the pan, turn off the stove and keep the lid of the pan on for another 10 minutes to steam the rice. 

If you’re using a rice cooker, simply follow the instructions and your rice should be ready by the time you are.

Step 8: Mixing The Rice And Sushi Vinegar

Take the largest bowl you have and place the steamed rice in it so that as you spread the rice, the steam and the sushi vinegar evaporate quickly. Try to use a glass, plastic, or wooden bowl as metal will impart a metallic taste to the rice. Pour the sushi vinegar over the rice evenly. 

Take a rice paddle or spatula and use a folding and cutting method to coat all the rice grains with the sushi vinegar seasoning. Take care not to break the rice grains. And while you are mixing the rice and the vinegar, use a fan to cool the rice. Once the sushi rice is cool enough to handle, you can move on to the final step of making a chirashi bowl. 

Step 9: Arranging The Chirashi Sushi Bowl

Take a large platter or individual serving bowls to arrange the chirashi sushi. First, place a layer of the rice on the bottom of the bowl, then spread toasted sesame seeds. Follow this with a layer of thin omelet and then arrange the fish cubes and vegetables on top. Finally, add garnishes like salmon roe, edible flowers, or herbs of your choice. Take a look and check if the chirashi sushi bowl toppings are varied enough with various colors and textures.

FAQs