date: 2020-10-08T00:56:41.828Z image: https://img-global.cpcdn.com/recipes/2f77bd8c37ee304c/751x532cq70/chirashizushi-scattered-sushi-with-salmon-and-shrimp-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/2f77bd8c37ee304c/751x532cq70/chirashizushi-scattered-sushi-with-salmon-and-shrimp-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/2f77bd8c37ee304c/751x532cq70/chirashizushi-scattered-sushi-with-salmon-and-shrimp-recipe-main-photo.jpg author: Augusta Chavez ratingvalue: 4.9 reviewcount: 18201 recipeingredient: - "510 g white Japanese rice 3GOU or 540ml" - "580 ml water 540 ml if using pressure cook" - "4.5 tbsp rice vinegar" - "2 tbsp sugar" - "1.5 tsp salt" - "4 dried shiitake mushroom soaked in water" - "40 g carrot" - "150 ml dashi stock" - "50 ml water used to soak dried shiitake" - "1 tbsp sugar" - "1 tbsp sake" - "1 tbsp soy sauce" - "1 tbsp mirin" - "100 g lotus root" - "2 tbsp dashi stock" - "2 tbsp rice vinegar" - "1 tbsp sugar" - "1 pinch salt" - "4 eggs" - "1 tbsp sake" - "1 tbsp sugar" - "8-10 kingtiger prawn peeled" - "150 g salmon for sashimi" - "15-20 mange tout peas" - "1 sheet Nori dried seaweed" recipeinstructions: - "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) !" categories: - Recipe tags: - chirashizushi - scattered - sushi katakunci: chirashizushi scattered sushi nutrition: 208 calories recipecuisine: American preptime: "PT16M" cooktime: "PT34M" recipeyield: "4" recipecategory: Dinner ---  Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most favored of current trending meals in the world. It is simple, it's fast, it tastes delicious. It's enjoyed by millions daily. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I've loved my entire life. They are nice and they look wonderful. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. Traditional chirashizushi often uses salmon roe called 'ikura' (イクラ). See the photo of chirashizushi with salmon roe in post. This Japanese recipe for chirashizushi, also known as scattered sushi, is a special-occasion dish served on plates or in bowls with colorful toppings. To get started with this recipe, we have to first prepare a few components. You can cook chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you can achieve that. ##### The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp: 1. Make ready 510 g white Japanese rice (3GOU or 540ml) 1. Take 580 ml water (540 ml if using pressure cook) 1. Take 4.5 tbsp rice vinegar 1. Take 2 tbsp sugar 1. Get 1.5 tsp salt 1. Get 4 dried shiitake mushroom (soaked in water) 1. Prepare 40 g carrot 1. Prepare 150 ml dashi stock 1. Make ready 50 ml water (used to soak dried shiitake) 1. Get 1 tbsp sugar* 1. Get 1 tbsp sake* 1. Take 1 tbsp soy sauce* 1. Get 1 tbsp mirin* 1. Get 100 g lotus root 1. Get 2 tbsp dashi stock 1. Take 2 tbsp rice vinegar 1. Take 1 tbsp sugar 1. Get 1 pinch salt 1. Make ready 4 eggs 1. Make ready 1 tbsp sake 1. Prepare 1 tbsp sugar 1. Make ready 8-10 king/tiger prawn (peeled) 1. Take 150 g salmon for sashimi 1. Take 15-20 mange tout peas 1. Take 1 sheet Nori (dried seaweed) Chirashizushi is one of the most common sushi varieties prepared in Japanese households. 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. This plant-based Chirashizushi(ちらし寿司, literally "scattered sushi") has seasoned vegetables and mushrooms mixed into sushi rice, before Most of you probably know Chirashizushi(ちらし寿司, literally "scattered sushi") as a large bowl of sushi rice topped with slices of sashimi. Chirashizushi is the simplest, homiest, and most varied form of sushi. ##### Steps to make Chirashizushi (Scattered Sushi) with salmon and shrimp: 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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). 1. 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) ! This plant-based Chirashizushi(ちらし寿司, literally "scattered sushi") has seasoned vegetables and mushrooms mixed into sushi rice, before Most of you probably know Chirashizushi(ちらし寿司, literally "scattered sushi") as a large bowl of sushi rice topped with slices of sashimi. Chirashizushi is the simplest, homiest, and most varied form of sushi. To eat chirashizushi, use your chopsticks to eat a few bites of toppings, followed by a few bites of plain rice. There are no hard and fast rules about what ingredients to use, though thinly sliced omelet, simmered shiitakes, shrimp. Dried kelp adds a great tastiness to sushi rice and makes the sushi even more delicious. So that is going to wrap it up for this exceptional food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thank you very much for your time. 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