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

Before you jump to Chirashi Sushi (Scattered Sushi) recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to chirashi sushi (scattered sushi) recipe. To make chirashi sushi (scattered sushi) you need 21 ingredients and 11 steps. Here is how you cook that.

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

Chirashi (sometimes called chirashi sushi or chirashizushi) means 'scattered' - and is a dish that many times consists of sashimi served on top of a bowl of flavored sushi rice. Actually, the toppings used in chirashi differ from region to region in Japan - and, while raw fish is sometimes used, can. "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. By Matt Lee and Ted Lee.

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