Green Chirashizushi Salad
A striking chirashizushi reminiscent of budding leaves and the lush green of springtime. Abound with a variety of beans and peas, this is a wonderful dish to enjoy as a salad.
Photographed by Shin Ebisu
Beans & Tofu
Calorie count is per serving.
Excludes time needed to cool the beans.
Ingredients (Serves 2)
- 80 g soramame fava beans
- 40 g green peas
- 40 g snap peas
- 40 g green beans
- 40 g flat beans
- 150 g cooked rice
- 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
- 1 tbsp salt
- 800 ml water
- Lemon zest (shredded), as needed
- Shiso flower spikes, as desired
Shell the soramame fava beans and green peas. Keep the thin skin on the soramame fava beans and make a shallow cut along the black part of each bean. Remove the stems and tough fibers from the snap peas, green beans and flat beans, then cut them into pieces 1 cm long.
In a pot, combine the salt and water to make 2% saltwater and bring to a boil. Boil each vegetable separately, drain and cool. Reserve 1 tbsp of the saltwater.
Cook the snap peas, green beans and flat beans very briefly to leave a nice crunch.
Mix together the ingredients for the [Dressing] along with the reserved saltwater.
In a bowl, combine the rice, boiled vegetables and [Dressing], then give a few quick stirs. Arrange on a plate and serve garnished with lemon zest and shiso flower spikes (if available).