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

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare 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 bit unique. This is gonna smell and look delicious.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I’ve loved my whole life.

To get started with this recipe, we have to 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 can achieve it.

The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:
  1. Prepare white Japanese rice (3GOU or 540ml)
  2. Prepare water (540 ml if using pressure cook)
  3. Make ready rice vinegar
  4. Make ready sugar
  5. Take salt
  6. Make ready dried shiitake mushroom (soaked in water)
  7. Take carrot
  8. Take dashi stock
  9. Prepare water (used to soak dried shiitake)
  10. Prepare sugar*
  11. Prepare sake*
  12. Take soy sauce*
  13. Take mirin*
  14. Take lotus root
  15. Get dashi stock
  16. Take rice vinegar
  17. Take sugar
  18. Get salt
  19. Prepare eggs
  20. Take sake
  21. Get sugar
  22. Prepare king/tiger prawn (peeled)
  23. Prepare salmon for sashimi
  24. Make ready mange tout peas
  25. Get 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 it up for this exceptional food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!