Chirashi sushi is the best spring food

Spring is here and I am so glad. Not only is it warmer out but also vegetables are cheaper in the stores here in Japan again. I love spring vegetables. Snap peas and broccoli are in abundance. Plus, tomatoes are cheaper and super sweet.

As I put all of these things in my car at the supermarket after a recent shop, I got to thinking what would be a great spring time dish to use them in.  At first I thought about making little sushi balls like I saw on "Taste of Japan" but then I saw this for sale ...  

... it is for a type of sushi rice that has bits of carrot and konyaku. 

I discarded the sushi ball idea for a very easy to prepare no effort chirashi bowl. 

The taste is slightly sweet and vinegary. I love things mixed in my rice but my husband hates it. This makes it hard because if the mix is to be cooked in with the rice, I never get a chance to use the rice cooker just for myself. This pack is fabulous because you mix it into pre-cooked rice. A bit unfortunately though, there are two packs inside meant for two people.  It made a lot of rice. 

I got my biggest bowl and decided whatever I couldn’t finish eating I would have for lunch the next day. 

I scrambled some eggs for protein, chopped up a tomato, cucumber, and broccoli florets into bite sized pieces, and then sprinkled these on my giant pile of rice. Sesame seeds were then sprinkled for crunch and my lunch was complete. 

I did not have any leftovers. 

I probably should have set some of the rice aside but because it was just so tempting and delicious I finished it in one sitting. Aside from over eating to the point that I felt like rolling around like a lazy cat after, it was a pretty healthy meal. 

I also probably could have easily made this into little sushi balls with a small amount more effort but I rather enjoyed the ease at which this went together. 

Later the same week I used the other pack to make a different version of chirashi with what vegetables I still had in my fridge. 

I used a cookie / bento cutter for flower shapes to make it even cuter and replaced the egg with herb flavored Weiners. I also did my stomach a favor and didn’t use all of the rice. I set half aside in the fridge so I couldn’t be tempted to over eat again, although the memory of discomfort from the last time probably would have dissuaded me anyway. 

I really liked the different texture this version gave with the soft avocado and crunchy cucumber. Chirashi sushi may have to be my favorite form of sushi. Even if I had spent the time and money to add some raw maguro or other sashimi, I still would have loved it. It definitely feels fresh and springy. I also ate the leftover rice the next day as an attempted onigiri but must have had too much of the mix-to-rice ratio. It wouldn’t form into a ball easily, but it tasted delicious in its messy glory.