Barazushi

Ingredients

• 1 smallcarrot
• 3 largedried shiitake mushrooms
• 57 g (2 oz)bamboo shoot
• 120 ml (½ cup)dashi
• 15 ml (1 Tbsp)soy sauce
• 15 ml (1 Tbsp)mirin
• 10 g (2 tsp)sugar
• 600 g (3 cups)sushi rice (1.5 times the recipe)
• 1 recipekinshi tamago (thinly sliced egg crepes)
• to tasteroasted nori, thinly cut
• 5snow peas, blanched and thinly sliced
• to tastebenishoga (pickled red ginger)

Instructions

1. 1

   Prepare vegetables

   Cut the carrot into thin pieces. Soak the dried shiitake mushrooms for 15 minutes, squeeze out the water, then slice them thinly. Cut the bamboo shoot into small pieces.

2. 2

   Simmer vegetables

   Bring the dashi, soy sauce, mirin and sugar to a boil in a pot. Add all the vegetables except the snow peas and cook over medium heat for 5–7 minutes, until nearly all the liquid has evaporated. Leave to cool.

3. 3

   Mix the rice

   Put the sushi rice and cooled vegetables in a large, deep dish and mix them together well.

4. 4

   Add the toppings

   Serve on individual plates, topped with kinshi tamago, roasted nori, sliced snow peas and benishoga.

What is barazushi?

Barazushi is a Japanese style of mixed sushi in which toppings or cooked ingredients are combined with sushi rice, rather than being rolled into a neat sushi shape. The name is often associated with scattered or mixed ingredients, and regional versions can vary.

Here, carrot, shiitake and bamboo shoot are simmered in a savoury-sweet dashi mixture, then stirred through the rice. Egg crepes, nori, snow peas and pickled ginger add colour and contrasting flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 10g protein, 82g carbs, 5g fat.

Most of the carbohydrates come from the sushi rice, while the egg crepes contribute protein and some fat. The amount of fat and protein will depend on how the kinshi tamago is prepared; the vegetables add flavour and some fibre. For a balanced plate, serve with a vegetable side or soup and include a source of protein if you want a more substantial meal.

The vegetable mixture

Dried shiitake: soaking rehydrates the mushrooms and gives them a meaty texture. Squeeze out the excess water before slicing so the simmering liquid can season them.

Bamboo shoot: cut it into small pieces so it mixes evenly with the rice. Keep the snow peas separate; they are added fresh as a topping rather than simmered.

Simmering and seasoning

Dashi base: the broth, soy sauce, mirin and sugar season the vegetables as they cook. Simmer over medium heat so the liquid reduces without scorching.

Reduction cue: stop when very little liquid remains in the pot, as directed. Let the vegetables cool before mixing them into the rice to avoid making the rice overly soft.

Mixing the rice

Sushi rice: use prepared sushi rice for this recipe; the ingredient list calls for three cups, or 1.5 times the referenced rice recipe. Fold the vegetables through in a large, deep dish so they are distributed without crushing the grains.

Even distribution: take care to mix right to the bottom of the dish. This helps each serving include rice and vegetables rather than leaving the additions in one area.

Toppings and texture

Kinshi tamago: these thin egg crepes are sliced into fine ribbons and add a soft, savoury topping. Scatter them over the rice just before serving.

Fresh finish: thinly sliced snow peas bring a crisp bite, while nori and benishoga provide distinctive savoury and tangy notes. Add them on top so their textures and colours remain distinct.

Serving the dish

Individual plates: divide the mixed rice among plates, then add the toppings to each portion. This makes it easy to distribute the egg, peas and ginger evenly.

A simple soup or a light Japanese-style side dish can accompany the sushi. The rice and vegetables make the barazushi substantial on their own, so keep any sides modest.

Recipe notes & tips

• Slice the carrot, mushrooms and bamboo shoot finely so they mix neatly with the rice.
• Squeeze the rehydrated shiitake well before slicing.
• Keep the pot at a medium simmer while the vegetable liquid reduces.
• Cool the simmered vegetables before combining them with the rice.
• Add the snow peas and other toppings just before serving for a fresh finish.

Variations

• More vegetables: Add another finely cut vegetable to the simmering mixture.
• Extra shiitake: Use additional rehydrated mushrooms for a deeper mushroom flavour.
• Topping choice: Adjust the amounts of nori and benishoga to suit your taste.
• Egg ribbons: Slice the kinshi tamago finely for a delicate topping, or a little wider for more noticeable strips.

Common mistakes to avoid

• Wet mushrooms: Excess soaking water can dilute the seasoning; squeeze the shiitake before slicing.
• Large vegetable pieces: They can be awkward in mixed rice; cut the ingredients into small, thin pieces.
• Too much liquid: The rice can turn soggy; simmer the vegetables until the liquid is nearly evaporated.
• Mixing while hot: Hot vegetables can soften the rice; let the mixture cool before combining.
• Cooking the snow peas: They are intended as a topping; keep them out of the simmering pot.

How to store

Refrigerate leftovers in an airtight container and eat within 1–2 days. The rice can firm up when chilled, so bring it towards room temperature before serving; if reheating, warm gently and add fresh toppings afterwards.

Frequently asked questions