The first time I encountered this dual-style sushi platter was during an apprenticeship in Kyoto. My mentor’s grandmother prepared it for our team after a 14-hour workday, and I was struck by how these humble ingredients transformed into something extraordinary. The contrast between the sweet, pillowy Inari pouches and the vibrant, textured Chirashi created a perfect harmony that I’ve spent years trying to recreate. What makes this preparation special is its adaptability while maintaining authenticity – it’s grandmother’s cooking elevated through precise technique.
The Story 📖
This “Sushi Variés” represents the heart of Japanese home cooking – resourceful, balanced, and deeply respectful of ingredients. Unlike restaurant sushi that often focuses on raw fish, this family-style preparation celebrates the humble aburaage (fried tofu) and seasonal vegetables. The combination of Inari (sweet tofu pouches) and Chirashi (scattered sushi) dates back generations, traditionally served during festivals and celebrations to symbolize abundance and good fortune.
Ingredients Spotlight 🧪
The foundation of exceptional sushi begins with proper rice. You’ll need 360ml (2 cups) of short-grain Japanese rice – nothing else will create the proper texture. For the Inari component, 6 aburaage pouches (halved into 12) create the perfect vessels for your seasoned rice. The Chirashi requires dried tofu pieces, ⅓ cup julienned carrots, and a properly prepared sushi vinegar mixture (40ml rice vinegar, 50g sugar, ⅕ tsp salt). The dashi broth (550ml) infuses everything with that distinctive umami foundation that can’t be replicated with shortcuts.
Chef’s Note: The quality of your aburaage makes all the difference. Look for pouches that are thin but sturdy enough to hold their shape. If you can find frozen ones imported from Japan, they’re worth the splurge. They should have a subtle sweetness that balances the vinegared rice without overwhelming it.
Step-by-Step Guide 📝
- Rinse your rice 4-5 times until the water runs clear. This removes excess starch that would make your rice too sticky.
- Cook rice using the absorption method: 360ml rice to 450ml water, bring to boil, reduce to simmer, cover and cook 15 minutes, then rest 10 minutes untouched.
- Prepare your sushi vinegar mix by gently heating rice vinegar with sugar and salt until dissolved (don’t boil).
- Transfer cooked rice to a wide, shallow wooden bowl (hangiri if you have one). Pour vinegar mixture evenly over rice while using a cutting motion with a rice paddle to incorporate without crushing the grains.
- Fan the rice vigorously for 5-10 minutes to create the signature glossy texture and proper cooling.
- Blanch aburaage pouches in boiling water for 1 minute to remove excess oil, then drain and gently squeeze out water.
- Season aburaage in a mixture of 550ml dashi, 25ml soy sauce, and 30g sugar for 10 minutes, then drain.
- Fill each aburaage pouch with about 2 tablespoons of prepared rice, sprinkle with black sesame seeds.
- For Chirashi, sauté vegetables briefly in 2 tablespoons of the aburaage cooking liquid until tender-crisp.
- Layer the remaining sushi rice in a shallow bowl, top with the sautéed vegetables in a decorative pattern.
Expert Techniques 🛠️
The secret to perfect sushi rice is in the cooling process. Never refrigerate freshly cooked rice – the rapid temperature change creates gummy clumps. Instead, use the traditional fanning technique while cutting through the rice with your paddle. When filling aburaage, use your fingers dipped in water to prevent sticking, and leave about 20% empty space for the rice to expand. For Chirashi, the vegetables should be cut to similar sizes for even cooking, but varied shapes for visual interest – precision matters both for cooking and presentation.
Presentation & Pairing Ideas 🍽️
Arrange the Inari pouches in a circle on a neutral-colored platter, with the Chirashi mounded in the center. Garnish with pickled ginger (bright pink for color contrast), shiso leaves, and a small mound of wasabi. This platter pairs beautifully with a chilled Junmai sake that won’t overpower the delicate flavors, or for non-alcoholic options, a pot of well-brewed Gyokuro green tea served cool but not cold. For a complete meal, serve with a simple clear soup like dashi with enoki mushrooms and a small side of cucumber sunomono.
Remember that this dish welcomes seasonal adaptation – spring calls for snow peas and asparagus in your Chirashi, summer demands corn and fresh shiso, autumn welcomes mushrooms and kabocha, while winter is perfect for daikon and preserved vegetables. The technique remains consistent, but let the season guide your ingredients, just as Japanese grandmothers have done for generations. Make this recipe yours by developing your own signature garnish or special ingredient that becomes your family’s tradition.