Recipe of Chirashizushi (Scattered Sushi) with salmon and shrimp

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I’ve loved my entire life.

Simple Way to Make Chirashizushi (Scattered Sushi) with salmon and shrimp

To begin with this recipe, we must first prepare a few ingredients. You can cook chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:

1. Get 510 g white Japanese rice (3GOU or 540ml)
2. Prepare 580 ml water (540 ml if using pressure cook)
3. Take 4.5 tbsp rice vinegar
4. Prepare 2 tbsp sugar
5. Take 1.5 tsp salt
6. Prepare 4 dried shiitake mushroom (soaked in water)
7. Prepare 40 g carrot
8. Prepare 150 ml dashi stock
9. Take 50 ml water (used to soak dried shiitake)
10. Make ready 1 tbsp sugar*
11. Prepare 1 tbsp sake*
12. Get 1 tbsp soy sauce*
13. Make ready 1 tbsp mirin*
14. Prepare 100 g lotus root
15. Make ready 2 tbsp dashi stock
16. Make ready 2 tbsp rice vinegar
17. Make ready 1 tbsp sugar
18. Prepare 1 pinch salt
19. Get 4 eggs
20. Get 1 tbsp sake
21. Prepare 1 tbsp sugar
22. Get 8-10 king/tiger prawn (peeled)
23. Make ready 150 g salmon for sashimi
24. Make ready 15-20 mange tout peas
25. Get 1 sheet Nori (dried seaweed)

Instructions

Instructions to make Chirashizushi (Scattered Sushi) with salmon and shrimp:

1. Cook the rice (https://cookpad.com/uk/recipes/4533541-cooking-japanese-rice-with-a-potor-sauce-pan?via=sidebar-recipes). Mix the vinegar, sugar and salt well so they all dissolve, then add to the cooked rice. Mix well and let the sushi rice cool.
2. Squeeze the shiitake soaked in water and slice. Peel and slice the carrot in rectangular shape. Heat the dashi and water and add all the * flavoring. Add shiitake, cook for 10 minutes then add carrot. Cook till the liquid is mostly gone. Let is cool. Pick some slices of shiitake and keep them aside for decoration later.
3. Peel and cut the lotus root in half, then slice. Soak in water with dash of vinegar. Drain and cook in dashi, vinegar, sugar and salt on mid heat till the moisture has evaporated.
4. Boil the mange tout briefly and take them out. Add a dash of sake and pinch of salt and boil the prawns. Slice the mange tout in half diagonally. Slice the salmon.
5. Mix the eggs in a bowl with sake and sugar. Heat a non stick pan with oil and make a very thin omelette (like crepe). Repeat until the egg is all used.
6. Once the omelettes are cooled, stack them on top of each other, cut in quarter, then in thin stripes. Cut the nori in 8th then in thin stripes (with scissors).
7. Mix shiitake & carrot with the sushi rice and set it in your plate or bowl. Scatter the nori on the rice. Next, scatter the eggs all over. Arrange the prawn, salmon, lotus root, shiitake and mange tout beautifully(this order is recommended) !

As simple as that Recipe of Chirashizushi (Scattered Sushi) with salmon and shrimp

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