Recipe of Chirashizushi with Lots of Toppings

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, chirashizushi with lots of toppings. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Chirashizushi with Lots of Toppings is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chirashizushi with Lots of Toppings is something which I’ve loved my whole life. They’re nice and they look fantastic.

Recipe of Chirashizushi with Lots of Toppings

To get started with this recipe, we have to prepare a few components. You can cook chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Chirashizushi with Lots of Toppings:

1. Take 360 ml uncooked White rice
2. Get 5 cm Kombu
3. Take 3 tbsp ○Rice vinegar
4. Take 3 tbsp ○Sugar
5. Take 1 tsp ○Salt
6. Take 4 Dried shiitake mushrooms
7. Get 1 small Carrot
8. Take 1 section Lotus root
9. Get 400 ml The soaking liquid from the dried shiitake mushrooms
10. Make ready 3 tbsp ◎Soy sauce
11. Take 2 tbsp ◎Sake
12. Prepare 4 tbsp ◎Mirin
13. Get 3 tbsp ◎Sugar
14. Make ready 3 Eggs
15. Prepare 3 tbsp △Sugar
16. Make ready 1 1 teaspoon △Salt
17. Make ready 15 Snow peas
18. Make ready 150 grams Ikura (salmon roe preserved in soy sauce)
19. Take 1 whole sheet Nori seaweed

Instructions

Instructions to make Chirashizushi with Lots of Toppings:

1. Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
3. In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
4. Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
6. Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
7. Add the simmered vegetables from Step 3 to the rice and mix in.
8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
9. Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.

As simple as that How to Prepare Chirashizushi with Lots of Toppings

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