Western-Style Chirashi Sushi (Egg & Milk-Free)
洋風ちらし寿司（卵乳なし） · Yōfū Chirashizushi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chirashi sushi, or "scattered sushi," is vinegared rice tossed with colorful toppings, and in Japan it is a favorite for celebrations such as Hinamatsuri (Girls' Day) in March. This preschool version swaps the usual shredded omelet and raw fish for two things children already love: canned tuna and sweet corn. The gently sweet-sour rice, soft carrot, and crunchy cucumber make it easy for little ones to eat, and because it uses no egg or dairy, it works well for classrooms with allergies too.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 15 gcarrot
- 27 gcucumber
- 19.5 gcanned tuna (in oil)
- 30 gwhole kernel corn (canned or frozen)
Seasonings
- 9 gvinegar
- 4.5 gsugar
- 0.5 gsalt
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
Directions
- 1
Mix the vinegar, sugar, and salt into the freshly cooked rice to make sushi rice.
- 2
Finely chop the carrot and cut the cucumber into thin quarter-rounds, then boil each separately. Cool them under running water, then squeeze out and drain the excess water.
- 3
Drain the oil from the canned tuna and briefly boil the corn (if the corn is not frozen, no heating is needed; just drain it).
- 4
Mix the sushi rice, the boiled vegetables, and the tuna and corn together.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 361.5 kcal | 723 kcal | 361.5 kcal |
| Protein | 9.3 g | 18.6 g | 9.3 g |
| Fat | 5.1 g | 10.2 g | 5.1 g |
| Carbohydrates | 70.4 g | 140.7 g | 70.4 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 18 mg | 36 mg | 18 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 250.5 mg | 501 mg | 250.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 361.5 kcal | 9.3 g | 5.1 g | 70.4 g | 2.3 g | 0.8 g | 18 mg | 1 mg | 250.5 mg |
| 1 adult serving | 723 kcal | 18.6 g | 10.2 g | 140.7 g | 4.5 g | 1.5 g | 36 mg | 2.1 mg | 501 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
