Barachirashi with Egg Ribbons
A festive scattered sushi bowl. A colorful weeknight dinner in about half an hour.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 3
- Level
- Easy
Photo: ROMAN ODINTSOV / Pexels
Barachirashi with Egg Ribbons brings sushi flavors to a bowl you can build in any order you like. Shiitake carry a deep savory flavor; dried ones soaked overnight add even more to broths. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Rinse 2 cups of short-grain rice in a bowl of cold water, swirling and draining four or five times until the water runs almost clear. Let it drain in a sieve for 15 minutes.
Add the rice and 2 1/4 cups of cold water to your rice cooker with a strip of kombu and use the white rice setting. When it clicks off, leave it closed for 10 more minutes.
Make sushi vinegar by heating 1/3 cup rice vinegar with 2 tablespoons sugar and a big pinch of salt. Fold it into the freshly cooked rice with a wet paddle, fanning constantly, then cover with a damp towel until needed.
For the topping, chill the salmon for 10 minutes in the freezer so it firms up, then cut even slices with a long, sharp knife.
Beat the eggs with sugar and salt, cook into thin sheets in a lightly oiled pan and slice into ribbons or cubes.
Simmer the shiitake in 2 tablespoons each soy sauce, mirin and water until the liquid is absorbed.
Prepare the toppings: blanch the peas for 1 minute.
Divide the rice between two wide bowls and arrange each topping in its own section so the colors stay distinct.
Finish with a sprinkle of sesame seeds. Serve right away.
Chef's note
Warm rice and cold toppings make the best contrast.
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