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Recipes provided with the Spirit of Aloha by
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Chirashi Sushi GROUP A
4 Cups Rice (I usually let the rice soak over night in water, this allows the rice to
absorb the water and become fluffier when cooked)
GROUP B
Three quarters of a Cup Sugar (White Sugar)
Three quaters Cup Aloha Sushi Vinegar
2 teaspoons salt (not really necessary, depends on your taste and health habits)
GROUP C
1 -2 Carrots Minced
2 -3 Bamboo Shoots (Wash & soak in water for a few minutes, then mince)
Handful of Shiitake Mushrooms (Soak the dried mushrooms in Hot Water until it softens
then mince, use as many or as little mushrooms as you desire)
Kamabuko (Fish Cake, cut into thin slices)
10 String Beans (cut off ends and cut into thin slices vertically along the beans)
GROUP D
2 eggs, with a half teaspoon sugar and little salt, cook this flat, then cut into thin
slices
nori, use Ajitsuke nori or Makisushi nori (I usually have heat applied to both
sides of the nori to make it crispier, tear the nori into small pieces)
Sushi No Hana (this is dried shrimp flakes, Red & Green colored)
Instructions:
When cooking the rice in a rice cooker, fill the water level to slightly below normal,
for example, when making 4 cups of rice, you would normally fill the water to the
number 4 on the pot, this time fill it to slightly below the number 4. Let the rice
stand for 30 minutes after cooking and mixing.
In a pot, add little water and a small package of Dashi Nomoto (a Japanese soup
stock), ½ teaspoon salt, and 1 teaspoon Sugar, add the carrot, bamboo shoots, and
Shiitake mushrooms from Group C and let it cook for 5 - 7 minutes, add the Kamabuko
and String Beans after 7 minutes and let it cook for another 3 minutes.
I use a Hambo Sushi Mix Bowl (it’s a wooden bowl) to mix all the ingredients into, I
believe you can purchase this bowl at any oriental store (a Japanese store would
definitely have it).
Put Group A into the bowl and spread it out, let the rice cool down. Add Group B and
mix it into the rice.
Add Group C, be sure to drain the remaining liquid from Group C, prior to adding it to
the wooden bowl.
The texture of the rice and mix will appear wet, this is okay, the Vinegar will
eventually dry, taste the rice mix and add more vinegar and sugar if required. If the
rice mixture does not dry, add more rice to absorb the excess Vinegar.
Let the mix stand for awhile, sprinkle Group D on the rice mix, first start with the
Sushi No Hana, then spread the egg slices over the rice, when you are ready to serve
the rice, add the nori
on top to add to the presentation and taste Top Of Page
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