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’m gonna show you how to prepare a special dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine 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 components. 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:
  1. Get white Japanese rice (3GOU or 540ml)
  2. Make ready water (540 ml if using pressure cook)
  3. Make ready rice vinegar
  4. Make ready sugar
  5. Make ready salt
  6. Take dried shiitake mushroom (soaked in water)
  7. Take carrot
  8. Make ready dashi stock
  9. Get water (used to soak dried shiitake)
  10. Take sugar*
  11. Prepare sake*
  12. Get soy sauce*
  13. Make ready mirin*
  14. Get lotus root
  15. Make ready dashi stock
  16. Prepare rice vinegar
  17. Get sugar
  18. Make ready salt
  19. Take eggs
  20. Prepare sake
  21. Take sugar
  22. Prepare king/tiger prawn (peeled)
  23. Take salmon for sashimi
  24. Make ready mange tout peas
  25. Make ready Nori (dried seaweed)
Instructions 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’s going to wrap this up for this special food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!