Chirashizushi (Scattered Sushi) with salmon and shrimp
Chirashizushi (Scattered Sushi) with salmon and shrimp

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites food recipes. For mine, I will 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 simple, it is fast, it tastes yummy. It is appreciated by millions daily. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first 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 that.

The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:
  1. Make ready white Japanese rice (3GOU or 540ml)
  2. Prepare water (540 ml if using pressure cook)
  3. Take rice vinegar
  4. Get sugar
  5. Prepare salt
  6. Prepare dried shiitake mushroom (soaked in water)
  7. Prepare carrot
  8. Get dashi stock
  9. Make ready water (used to soak dried shiitake)
  10. Get sugar*
  11. Take sake*
  12. Prepare soy sauce*
  13. Make ready mirin*
  14. Get lotus root
  15. Take dashi stock
  16. Get rice vinegar
  17. Prepare sugar
  18. Prepare salt
  19. Make ready eggs
  20. Prepare sake
  21. Make ready sugar
  22. Get king/tiger prawn (peeled)
  23. Make ready salmon for sashimi
  24. Get mange tout peas
  25. Make ready Nori (dried seaweed)
Steps 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) !

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