Steps to Prepare Favorite Chirashizushi (Scattered Sushi) with salmon and shrimp

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9 Dec, 2021

Chirashizushi (Scattered Sushi) with salmon and shrimp. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. Traditional chirashizushi often uses salmon roe called 'ikura' (イクラ). See the photo of chirashizushi with salmon roe in post.

This Japanese recipe for chirashizushi, also known as scattered sushi, is a special-occasion dish served on plates or in bowls with colorful toppings. In a small saucepan, mix rice vinegar, sugar, and salt. Put the pan on low heat and heat until the. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings.

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. Traditional chirashizushi often uses salmon roe called 'ikura' (イクラ). See the photo of chirashizushi with salmon roe in post.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's easy, it is quick, it tastes delicious. They're nice and they look wonderful. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I've loved my whole life.

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

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

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

It's often cooked for celebrating special occasions, such as festivals and birthdays. You can use your favorite sushi toppings. This plant-based Chirashizushi(ちらし寿司, literally "scattered sushi") has seasoned vegetables and mushrooms mixed into sushi rice, before Most of you probably know Chirashizushi(ちらし寿司, literally "scattered sushi") as a large bowl of sushi rice topped with slices of sashimi. Chirashizushi. (Chirashi Sushi, ちらし寿司, Chirashi, Scattered Sushi).

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

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..
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..
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..
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..
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..
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)..
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) !.

Chirashizushi, known as "scattered sushi," is served on plates or bowls with colorful toppings. Our version stars California walnuts accompanied by tuna, salmon, olives and avocados, on a bed of sushi rice that has been tossed with a rice wine vinegar and sugar mixture. Chirashi (sometimes called chirashi sushi or chirashizushi ) means 'scattered' - and is a dish that many times consists of sashimi served on top of a bowl of flavored sushi rice. Actually, the toppings used in chirashi differ from region to region in Japan - and, while raw fish is sometimes used, can. A no muss, no fuss type of Sushi perfect for families and quick at home preparation, and also a convenient dish to make use of leftovers that may be available.

So that's going to wrap this up with this exceptional food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!