How to Make Perfect Chirashizushi (Scattered Sushi) with salmon and shrimp

Chirashizushi (Scattered Sushi) with salmon and shrimp.

Chirashizushi (Scattered Sushi) with salmon and shrimp

Hello everybody, it's Brad, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most well liked of recent trending meals in the world. It's appreciated by millions daily. It's simple, it is quick, it tastes yummy. They're fine and they look wonderful. Chirashizushi (Scattered Sushi) with salmon and shrimp is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:

{Prepare 510 g of white Japanese rice (3GOU or 540ml).
{Make ready 580 ml of water (540 ml if using pressure cook).
{Get 4.5 tbsp of rice vinegar.
{Take 2 tbsp of sugar.
{Get 1.5 tsp of salt.
{Get 4 of dried shiitake mushroom (soaked in water).
{Prepare 40 g of carrot.
{Get 150 ml of dashi stock.
{Take 50 ml of water (used to soak dried shiitake).
{Take 1 tbsp of sugar*.
{Make ready 1 tbsp of sake*.
{Prepare 1 tbsp of soy sauce*.
{Take 1 tbsp of mirin*.
{Get 100 g of lotus root.
{Take 2 tbsp of dashi stock.
{Make ready 2 tbsp of rice vinegar.
{Prepare 1 tbsp of sugar.
{Prepare 1 pinch of salt.
{Take 4 of eggs.
{Take 1 tbsp of sake.
{Prepare 1 tbsp of sugar.
{Get 8-10 of king/tiger prawn (peeled).
{Get 150 g of salmon for sashimi.
{Prepare 15-20 of mange tout peas.
{Prepare 1 sheet of Nori (dried seaweed).

Instructions to make Chirashizushi (Scattered Sushi) with salmon and shrimp:

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..
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..
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..
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..
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..
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)..
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's going to wrap it up with this special food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!