Chirashizushi (Scattered Sushi) with salmon and shrimp ~ Happy Cooking - several times is being sought after by many society around us, one of them is Our. They already are get used to use internet on ponsel to get information to be used example. Therefore Our give Information related Chirashizushi (Scattered Sushi) with salmon and shrimp is can you make it idea.
you could create Chirashizushi (Scattered Sushi) with salmon and shrimp using tools 25 ingredient 7 step. this is it Your way for make it.
The composition for cooking Chirashizushi (Scattered Sushi) with salmon and shrimp
- Please prepare 510 g white Japanese rice (3GOU or 540ml).
- You need to prepare 580 ml water (540 ml if using pressure cook).
- You need 4.5 tbsp rice vinegar.
- capable need to provide too 2 tbsp sugar.
- Please prepare 1.5 tsp salt.
- You need 4 dried shiitake mushroom (soaked in water).
- You need 40 g carrot.
- You need 150 ml dashi stock.
- Please buddy prepare 50 ml water (used to soak dried shiitake).
- Also add 1 tbsp sugar*.
- capable need to provide too 1 tbsp sake*.
- Also add 1 tbsp soy sauce*.
- You need 1 tbsp mirin*.
- You need 100 g lotus root.
- Also add 2 tbsp dashi stock.
- capable need to provide too 2 tbsp rice vinegar.
- Please prepare 1 tbsp sugar.
- capable need to provide 1 pinch salt.
- Please buddy prepare 4 eggs.
- Please prepare 1 tbsp sake.
- capable need to provide too 1 tbsp sugar.
- Also add 8-10 king/tiger prawn (peeled).
- You need 150 g salmon for sashimi.
- capable need to provide too 15-20 mange tout peas.
- You need to prepare 1 sheet Nori (dried seaweed).
The Step by step how 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) !.
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