Canned Mackerel Chirashi Sushi.
You can cook Canned Mackerel Chirashi Sushi using 13 ingredients and 9 steps. Here is how you cook that.
Ingredients of Canned Mackerel Chirashi Sushi
- You need 1 can of Canned mackerel (soy sauce or miso flavored).
- It's 30 grams of Sugar snap peas.
- You need 1 of Chikuwa.
- Prepare 1 of Beni-shouga red pickled ginger, finely chopped.
- You need 4 of servings Sushi rice.
- It's of [A].
- It's 2 tbsp of Sugar.
- Prepare 2 tsp of Soy sauce.
- It's of [B].
- Prepare 2 of Eggs.
- Prepare 1 tsp of Katakuriko.
- You need 1 tsp of Soy sauce.
- Prepare 1 tsp of Sake.
Canned Mackerel Chirashi Sushi instructions
- Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan..
- Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done..
- Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also..
- You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro....
- ...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate..
- Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings..
- Serve cut into portions..
- Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas..
- See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage..
