Step-by-Step Guide to Prepare Speedy Chirashizushi (Scattered Sushi) with salmon and shrimp

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites food recipes. This time, I am going to 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 in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Chirashizushi (Scattered Sushi) with salmon and shrimp is something that I’ve loved my whole life.

Great recipe for Chirashizushi (Scattered Sushi) with salmon and shrimp. This beautifully presented Sushi, perfect for special occasions is actually easy to make! Ingredients used for toppings are typically seafood used for sushi such as tune, negitoro (fatty tuna and leek onion), scallop, salmon, squid, shrimp, octopus, salmon roe and sea-urchin egg, as well as a soy-flavored omelet and vinegared ginger pickles, and often served with such colorful vegetables as green perillas, cucumber slices and boiled snow peas together with wasabi. This recipe for Japanese chirashizushi, known as scattered sushi, is served on plates or in bowls with colorful toppings.

To begin with this 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 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. Prepare 580 ml water (540 ml if using pressure cook)
3. Make ready 4.5 tbsp rice vinegar
4. Take 2 tbsp sugar
5. Make ready 1.5 tsp salt
6. Get 4 dried shiitake mushroom (soaked in water)
7. Take 40 g carrot
8. Take 150 ml dashi stock
9. Make ready 50 ml water (used to soak dried shiitake)
10. Take 1 tbsp sugar*
11. Make ready 1 tbsp sake*
12. Prepare 1 tbsp soy sauce*
13. Take 1 tbsp mirin*
14. Take 100 g lotus root
15. Make ready 2 tbsp dashi stock
16. Make ready 2 tbsp rice vinegar
17. Make ready 1 tbsp sugar
18. Take 1 pinch salt
19. Take 4 eggs
20. Take 1 tbsp sake
21. Take 1 tbsp sugar
22. Take 8-10 king/tiger prawn (peeled)
23. Get 150 g salmon for sashimi
24. Make ready 15-20 mange tout peas
25. Make ready 1 sheet Nori (dried seaweed)

This beautifully arranged sushi is the easiest of all the sushi dishes. Prepare the toppings of your choice, scatter them on sushi rice, and voila! My Scattered Sushi toppings are easy to prepare or can be made ahead. Chirashizushi (literally "scattered sushi") is served for special occasions in Japan including New Year's.

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) !

My Scattered Sushi toppings are easy to prepare or can be made ahead. Chirashizushi (literally "scattered sushi") is served for special occasions in Japan including New Year's. It's made from a bed of sushi rice adorned with a variety of toppings such as egg, fresh vegetables and seafood/sashimi. This recipe includes kinshi tama go (shredded egg crepes) and kinpira gobo (braised carrot & burdock root), but you can also add steamed renkon (lotus root. Most of you probably know Chirashizushi(ちらし寿司, literally "scattered sushi") as a large bowl of sushi rice topped with slices of sashimi.

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