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Farro Chirashi-Sushi
This vegetarian sushi variation substitutes farro for rice but features the same flavor profile as popular sushi rolls.
Servings
24
24
Cuisine Type
- asian
Day Part
- dinner
- lateNight
- lunch
- snack
Menu Part
- appetizer
Main Ingredient
- Vegetables
- Grains
- Eggs
Source: Culinary Institute of America
This vegetarian sushi variation substitutes farro for rice but features the same flavor profile as popular sushi rolls. Chef Feldman mixes the farro with rice-wine vinegar and sugar, then adds cucumber, carrots, scallions, edamame, daikon, kale chips and egg. The meal-in-a-bowl is a colorful mix of crunchy textures and bright flavors.
Ingredients
3 lb. liquid eggs
1 1/2 lb. faro
7 1/2 cups water
3 tbsp. rice wine vinegar
3 tbsp. sugar
2 1/4 tsp. salt
3 cups plus 2 tbsp. peeled, thinly sliced cucumber
3 cups plus 2 tbsp. peeled, shredded daikon
3 cups plus 2 tbsp. matchstick carrots
1 1/3 cups edamame
1 cup plus 1 tbsp. thinly sliced scallions
1 1/2 cups teriyaki sauce
Kale chips (recipe follows)
Kale Chips
1 1/2 qt. kale in 2-in. pieces, ribs removed
1 1/2 tbsp. olive oil
Pinch kosher salt
Steps
Preheat oven to 350°F. Line sheet pan with parchment paper sprayed with nonstick cooking spray.
Pour egg mixture onto prepared pan and place in oven. Bake 6 to 8 min. or until egg is completely set. Chill egg and cut into 2-in.-long strips.
In large saucepan, bring water to a slight simmer. Stir in farro. Cook 30 to 35 min. or until farro is tender; drain.
Combine rice vinegar, sugar and salt. Pour over warm farro; let stand 5 to 10 min.
Combine cucumber, daikon, carrots, edamame and scallions in med. Bowl.
To serve, portion 1 cup farro into a bowl. Top with ¼ cup egg strips and ½ cup vegetable mix. Drizzle with 1 tbsp. teriyaki sauce and top with a kale chip.
Kale Chips
Preheat oven to 275°F.
Toss kale with olive oil and salt. Spread on sheet pan.
Put pan in oven and bake 20 to 25 min. or until crispy, stirring halfway through.
Cool to room temperature.
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