Simple Way to Prepare Quick Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Make Award-winning Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi is 4-5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi estimated approx 45 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi using 25 ingredients and 7 steps. Here is how you cook it.

This beautifully presented Sushi, perfect for special occasions is actually easy to make! The toppings can be arranged to meet your taste and needs too (vegan, cooked seafood only, etc.) #japanese #sushi #fish #party #event

Ingredients and spices that need to be Prepare to make Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi:

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

Instructions to make to make Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi

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) !

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