Chirashi Sushi (Scattered Sushi)
Chirashi Sushi (Scattered Sushi)

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, chirashi sushi (scattered sushi). One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Chirashi Sushi (Scattered Sushi) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Chirashi Sushi (Scattered Sushi) is something which I have loved my whole life. They are fine and they look wonderful.

Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. 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!

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

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

This adorable and colorful dish is made from sushi rice with a variety of. Another close translation for it is "sushi rice salad"; just to give you another idea for the basic original Japanese meaning of the word. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings. It's often cooked for celebrating special occasions, such as festivals and birthdays. You can use your favorite sushi toppings.

Instructions 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.

Generally, Chirashi Sushi or simply Chirashi means "scattered" (=chirashi 散らし) sushi in Japan where the ingredients are mixed in and topped on sushi rice. It's often vegetarian and if it is not, it usually contains cooked ingredients like cooked unagi rather than raw fish. This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of ingredients that are either layered on top or mixed in the rice. Chirashizushi is one of the most common sushi varieties prepared in Japanese households. Kinshi-tamago are thinly fried egg cut into narrow strips, so they make the perfect decorative topping for chirashi-sushi, but because of how delicate they are, they can be difficult to.

So that is going to wrap it up for this special food chirashi sushi (scattered sushi) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!