Recipe of Chirashi Sushi (Scattered Sushi)

Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chirashi sushi (scattered sushi). One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Chirashi Sushi (Scattered Sushi) is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Chirashi Sushi (Scattered Sushi) is something which I have loved my entire life. They are nice and they look wonderful.

Recipe of Chirashi Sushi (Scattered Sushi)

To begin with this recipe, we must prepare a few components. You can have chirashi sushi (scattered sushi) using 21 ingredients and 11 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Chirashi Sushi (Scattered Sushi):

1. Prepare 8 to 10 Shrimp
2. Prepare 6 Dried shiitake mushrooms
3. Take 200 ml A. The soaking liquid from rehydrating the shiitake mushrooms
4. Prepare 2 tbsp A. Sugar
5. Prepare 1 1/2 tbsp A. Soy Sauce
6. Get 1 piece Usuage
7. Prepare 200 ml B. Dashi stock
8. Make ready 1 1/2 tbsp B. Sugar
9. Get 2 tbsp B. Soy sauce
10. Prepare 10 cml Lotus root
11. Make ready 80 ml C. Vinegar
12. Make ready 2 tbsp C. Dashi stock
13. Take 1 tbsp C. Sugar
14. Take 1/2 Carrot
15. Take 1 Snow peas
16. Make ready 2 Eggs
17. Take 3 tbsp White sesame seeds
18. Make ready 450 ml Uncooked rice
19. Take 100 ml D. Vinegar
20. Get 3 1/2 tbsp D. Sugar
21. Prepare 2/3 tsp D. Salt

Instructions

Instructions to make Chirashi Sushi (Scattered Sushi):

1. De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
2. When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
3. Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
4. Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan.
5. Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
6. Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
7. Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
8. Rinse the rice and cook as usual, using a bit less water than normal.
9. Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
10. When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
11. Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.

As simple as that Simple Way to Make Chirashi Sushi (Scattered Sushi)

So that’s going to wrap this up for this exceptional food chirashi sushi (scattered sushi) recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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