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Chirashizushi (Scattered Sushi)
Chirashizushi (Scattered Sushi)

Before you jump to Chirashizushi (Scattered Sushi) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to adjust things for the better without everyone’s active contribution. Each and every family must start generating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to start saving energy by going more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Checking that the condenser is clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen by itself gives you many small means by which energy and money can be saved. Eco-friendly living is not really that tough. It’s about being functional, usually.

We hope you got insight from reading it, now let’s go back to chirashizushi (scattered sushi) recipe. You can cook chirashizushi (scattered sushi) using 12 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Chirashizushi (Scattered Sushi):
  1. Take 4 cups vinegared sushi rice → https://cookpad.com/us/recipes/250450-vinegared-sushi-rice
  2. Provide 2 shiitake mushrooms (soak them in water for more than 1 hour.)
  3. Prepare 1/2 carrot (peel and cut into thin sticks)
  4. You need 1 abura-age (deep-fried tofu)
  5. Use 2 eggs for kinshi-tamago (shredded thin omelette for topping)
  6. Use 1 bunch spinach (trimmed and blanched in boiling water and cut into 3 cm for topping)
  7. Use 2 Tbsp red pickled ginger (for topping)
  8. Get 1 Tbsp toasted sesame seeds
  9. You need 280 ml dashi (use the soaking liquid from shiitake mushrooms) *
  10. Get 40 ml soy sauce *
  11. Prepare 40 ml mirin *
  12. Use 30-40 g sugar, to taste *
Instructions to make Chirashizushi (Scattered Sushi):
  1. Remove stems of shiitake mushrooms and slice thinly. Cut aburaage into short strips.
  2. Put shiitake mushrooms, carrot, abura-age, and the * ingredients and bring to a simmer over medium heat, then lower the heat, and continue to simmer until the liquid is almost gone. Let them cool.
  3. Put vinegared sushi rice, simmered vegetables into a (wooden sushi) bowl and mix together.
  4. Top with kinshi-tamago, pickled ginger, spinach, sesame to finish.

It has several ingredients on top, such as egg. This plant-based Chirashizushi(ちらし寿司, literally "scattered sushi") has seasoned vegetables and mushrooms mixed into sushi rice, before being covered in vibrant snap peas, marinated peppers. If you love sushi and sashimi but find making the rolls too fiddly, this scattered sushi bowl recipe is an easy way to enjoy the flavours and textures of regular sushi. 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.

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