Chirashi sushi
How to make sushi
Mushroom hosomaki
Avocado futomaki
Pinwheel sushi
Uramaki sushi
Roll your own - Temaki
Sesame aubergine nigiri
Square sushi
Warm bbq aubergine sushi
Asparagus sushi
chirashi sushi
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
about 16 sushi, vegan
Chirashi sushi means scattered rice and is usually served in a bowl with typically nine toppings. The idea is to arrange the ingredients as beautifully as possible in order to create a work of art.

I have served it in a small lettuce leaf in the restaurant and the recipe below is just a play on the theme of topping sushi rice without rolling and using western syle ingredients.
200g (1 cup) cooked beetroot
little vegetable oil
3 tbsp sunflower seeds
little salt
2 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp vegetable oil
1 batch sushi rice
Preheat your oven. Place the sunflower seeds in a bowl and season with some salt and mix in a little bit of vegetable oil - enough to just coat them.

Place the seeds on a baking tray and roast for 10 minutes until they just start to brown.

Put 1 tbsp of sunflower seeds aside and put the rest in the pesto.
To make the pesto mix the sunflower seeds, rice vinegar, soy sauce and vegetable oil in a food processor. Whizz it up. This pesto will keep for up to week in the fridge.

Cook a batch of sushi rice and whilst still warm mould them in to small balls. Top them with the pesto, sprinkle over a few sunflower seeds, and serve.
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Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar.