Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Chirashizushi (Scattered Sushi) with salmon and shrimp is something that I have loved my whole life.
To get started with this particular recipe, we have to 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 that.
The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:
- Get white Japanese rice (3GOU or 540ml)
- Get water (540 ml if using pressure cook)
- Make ready rice vinegar
- Make ready sugar
- Get salt
- Prepare dried shiitake mushroom (soaked in water)
- Make ready carrot
- Take dashi stock
- Make ready water (used to soak dried shiitake)
- Take sugar*
- Get sake*
- Get soy sauce*
- Make ready mirin*
- Make ready lotus root
- Prepare dashi stock
- Prepare rice vinegar
- Get sugar
- Take salt
- Make ready eggs
- Take sake
- Prepare sugar
- Take king/tiger prawn (peeled)
- Make ready salmon for sashimi
- Prepare mange tout peas
- Prepare Nori (dried seaweed)
Instructions 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) !
So that is going to wrap this up with this exceptional food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
