Chirashi Sushi with Green Beans
Spring-fresh greenery is the image of this sushi recipe. Uses a lot of beans, so enjoy it like salad.
Photographed by Shin Ebisu
Beans & Tofu
Calorie count is per serving
Excludes time spent cooling the beans.
Ingredients (Serves 2)
- 80 g soramame fava beans (shelled)
- 40 g green peas (shelled)
- 40 g snow peas
- 40 g green beans
- 40 g flat beans
- 150 g cooked rice (cooled)
[For the dressing]
- 1/2 tbsp usukuchi soy sauce
- 1/2 tbsp lemon juice
- 1/2 tbsp extra virgin olive oil
- 1 tsp sugar
- Japanese mustard, as needed
- Lemon zest, as needed
- Young shiso shoots, as needed
- 1 tbsp salt
- 800 ml water
Shell the soramame fava beans and green peas. Make a shallow cut in the black part of each soramame fava beans, without removing the thin skin. Remove the stems and tough fibers from the snow peas, green beans, and flat beans, then cut them into pieces 1 cm long.
In a pot, combining the salt and water to make 2% saltwater. Bring this saltwater to a boil, then boil each type of beans separately. After boiling one type, drain them in a strainer and boil another type using the same water. Repeat this until all of the beans are cooked. (Cook the snow peas, green beans, and flat beans to be a bit on the firm side.) Reserve 1 tbsp of the saltwater from cooking the beans.
Make the dressing: combine the ingredients for the dressing along with the reserved saltwater, and mix.
In a bowl, combine the rice and boiled beans, add the dressing, then lightly mix them together. Arrange on a plate and serve garnished with the lemon zest and young shiso shoots (if available).