Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Chirashizushi (Scattered Sushi) with salmon and shrimp is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must first 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 it.
The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:
- Make ready white Japanese rice (3GOU or 540ml)
- Prepare water (540 ml if using pressure cook)
- Make ready rice vinegar
- Take sugar
- Make ready salt
- Prepare dried shiitake mushroom (soaked in water)
- Make ready carrot
- Make ready dashi stock
- Prepare water (used to soak dried shiitake)
- Get sugar*
- Get sake*
- Make ready soy sauce*
- Take mirin*
- Take lotus root
- Take dashi stock
- Prepare rice vinegar
- Make ready sugar
- Make ready salt
- Prepare eggs
- Prepare sake
- Make ready sugar
- Prepare king/tiger prawn (peeled)
- Get salmon for sashimi
- Get mange tout peas
- Take Nori (dried seaweed)
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) !
So that is going to wrap it up for this special 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’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
