Western-Style Chirashi Sushi
洋風ちらし寿司 · Yofu Chirashizushi
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Chirashi sushi, or "scattered sushi," is vinegared rice with colorful toppings mixed in or scattered over the top, and it is the dish Japanese families make for Hinamatsuri (Girls' Day) on March 3. This Western-style version swaps the usual raw fish and pickles for ham, canned tuna, corn, carrot, and cucumber - flavors small children already know and love, with no strong or unfamiliar tastes to put them off. Even the cucumber and ham get a quick boil, as is standard in preschool kitchens where everything is heated through for food safety, and cooling them under running water keeps the colors bright. The result is a gently sweet-and-sour rice that kids happily clean their plates of.
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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
- 10.5 gham
- 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 mince the carrot, cut the cucumber into 5 mm quarter-rounds, and cut the ham into 1 cm squares.
- 3
Start the carrot in cold water, bring to a boil, and boil for 3 minutes; boil the cucumber and ham in boiling water for 5 minutes. Rinse under running water to cool.
- 4
Squeeze the boiled carrot, cucumber, and ham to drain off the water, then fold them into the sushi rice along with the drained tuna and the drained corn.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 384 kcal | 768 kcal | 384 kcal |
| Protein | 11.3 g | 22.5 g | 11.3 g |
| Fat | 6.6 g | 13.2 g | 6.6 g |
| Carbohydrates | 70.5 g | 141 g | 70.5 g |
| Fiber | 2.3 g | 4.5 g | 2.3 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 18 mg | 36 mg | 18 mg |
| Iron | 1 mg | 2.1 mg | 1 mg |
| Potassium | 280.5 mg | 561 mg | 280.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 384 kcal | 11.3 g | 6.6 g | 70.5 g | 2.3 g | 1 g | 18 mg | 1 mg | 280.5 mg |
| 1 adult serving | 768 kcal | 22.5 g | 13.2 g | 141 g | 4.5 g | 2.1 g | 36 mg | 2.1 mg | 561 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.
Ingredients in this recipe
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