Shrimp and Rapini Chirashi Sushi

Chirashi Sushi (sushi rice with scattered toppings) is a great dish for celebration, and I make this colorful dish for Japanese New Year or other party occasions. The most unique part about this dish is that the rice is seasoned with daidai citrus juice, instead of rice vinegar to make the sushi rice. Daidai is a Japanese citrus that is similar to orange but with brighter aroma and flavor. When the rice is seasoned with daidai juice, the beautiful aroma of daidai spreads around it and it’s so appetizing.

Egg crepes, rapini and shrimp create beautiful colorful visual and and the flavors are also wonderful together, too. Feel free to substitute them with other toppings of your choice for fun.

Vegan option

Omit shrimp and use sautéed mushroom or your choice of vegan topping(s)

Equipment

Kamado-san (3 rice-cup size)

Servings

5 - 6

Ingredients

3 rice cups (540 ml) short grain rice, rinsed
2 1/4 cups (540 ml) water
2 tablespoons sake
1 piece (2″ x 2″ or 5 cm x 5 cm) kombu (dry kelp)

(For Sushi-zu/ Rice Vinegar Seasoning)

5 tablespoons (75 ml) pure daidai citrus juice (can substitute with rice vinegar)
1 1/2 tablespoons raw brown sugar
1 1/2 teaspoons sea salt

2 eggs, beaten
grapeseed oil or vegetable oil
8 oz (240 g) peeled and deveined medium shrimp
Salt
Sake (optional)
6 oz (180 g) rapini
5 – 6 shiso leaves, cut into thin strips
Yuzu-kosho (optional)

Procedure

Combine the rice, water and sake in Kamado-san, and place the kombu on top of the rice. Let the rice soak for 20 – 30 minutes.
Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
Turn off the heat and let it stand for 20 minutes.
Meanwhile, combine all the ingredients for the sushi-zu and mix until the sugar and salt are dissolved. (You can heat it in the microwave for 25 – 30 seconds first to make it easier to dissolve.) Set aside.
Remove both lids of Kamado-san. Remove the kombu and quickly add the sushi-zu to the rice and gently and thoroughly fluff with a rice paddle.
While the rice is cooking, prepare the toppings. To make egg crapes, heat a non-stick medium pan over medium-low heat, and add a small amount of oil and rub with a piece of folded paper towel to spread evenly. Pour 1/3 of the beaten eggs and spread evenly. Once the surface is pretty dry (about 1 minute), use chopsticks to peel around the edges first, then by using fingers, turn it over. Cook for another 30 seconds or so, then transfer to a cutting board. Repeat the process two more times. Once they are cooled down, cut each into half, and further cut into thin threads.
To cook the shrimp, bring a medium pot of water to a boil, season lightly with salt and sake (optional), and add the shrimp. Cook for 1 minute or until they are just cooked through. drain and set aside.
To cook the rapini, bring a medium pot of water to a boil, season lightly with salt, and add the rapini from the bottom end. Cook for 1 minute or until they are crisp tender. Drain and let them cool down. Cut into 1 1/2″ (4 cm) long pieces. Set aside.
To assemble, transfer the rice into a serving bowl, spread the shiso leaves followed by the eggs. Top with shrimp and rapini. Serve into individual plates/ bowls at the table and enjoy with yuzu-kosho on the side (optional).