Easiest Way to Make Chirashi Sushi (Scattered Sushi)

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chirashi sushi (scattered sushi). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chirashi Sushi (Scattered Sushi) is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Chirashi Sushi (Scattered Sushi) is something which I have loved my entire life. They are nice and they look fantastic.

Recipe of Chirashi Sushi (Scattered Sushi)

To begin with this recipe, we must first prepare a few components. You can have chirashi sushi (scattered sushi) using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Chirashi Sushi (Scattered Sushi):

1. Take 8 to 10 Shrimp
2. Prepare 6 Dried shiitake mushrooms
3. Make ready 200 ml A. The soaking liquid from rehydrating the shiitake mushrooms
4. Get 2 tbsp A. Sugar
5. Make ready 1 1/2 tbsp A. Soy Sauce
6. Take 1 piece Usuage
7. Prepare 200 ml B. Dashi stock
8. Make ready 1 1/2 tbsp B. Sugar
9. Get 2 tbsp B. Soy sauce
10. Get 10 cml Lotus root
11. Take 80 ml C. Vinegar
12. Make ready 2 tbsp C. Dashi stock
13. Prepare 1 tbsp C. Sugar
14. Get 1/2 Carrot
15. Make ready 1 Snow peas
16. Take 2 Eggs
17. Make ready 3 tbsp White sesame seeds
18. Get 450 ml Uncooked rice
19. Take 100 ml D. Vinegar
20. Make ready 3 1/2 tbsp D. Sugar
21. Make ready 2/3 tsp D. Salt

Instructions

Steps to make Chirashi Sushi (Scattered Sushi):

1. De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
2. When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
3. Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
4. Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan.
5. Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
6. Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
7. Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
8. Rinse the rice and cook as usual, using a bit less water than normal.
9. Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
10. When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
11. Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.

As simple as that Easiest Way to Make Chirashi Sushi (Scattered Sushi)

So that is going to wrap this up with this special food chirashi sushi (scattered sushi) recipe. Thank you very 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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