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

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Chirashizushi (Scattered Sushi) with salmon and shrimp is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook 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 510 g white Japanese rice (3GOU or 540ml)
  2. Get 580 ml water (540 ml if using pressure cook)
  3. Take 4.5 tbsp rice vinegar
  4. Make ready 2 tbsp sugar
  5. Prepare 1.5 tsp salt
  6. Make ready 4 dried shiitake mushroom (soaked in water)
  7. Make ready 40 g carrot
  8. Make ready 150 ml dashi stock
  9. Make ready 50 ml water (used to soak dried shiitake)
  10. Make ready 1 tbsp sugar*
  11. Make ready 1 tbsp sake*
  12. Prepare 1 tbsp soy sauce*
  13. Take 1 tbsp mirin*
  14. Prepare 100 g lotus root
  15. Take 2 tbsp dashi stock
  16. Make ready 2 tbsp rice vinegar
  17. Take 1 tbsp sugar
  18. Take 1 pinch salt
  19. Make ready 4 eggs
  20. Take 1 tbsp sake
  21. Get 1 tbsp sugar
  22. Get 8-10 king/tiger prawn (peeled)
  23. Prepare 150 g salmon for sashimi
  24. Get 15-20 mange tout peas
  25. Prepare 1 sheet 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 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 am confident you will make this at home. There is gonna be 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. Thanks again for reading. Go on get cooking!