Chirashizushi (Scattered Sushi) with salmon and shrimp. 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.

Put the pan on low heat and heat until the. "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. You can cook Chirashizushi (Scattered Sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chirashizushi (Scattered Sushi) with salmon and shrimp

You need 510 g of white Japanese rice (3GOU or 540ml).
It's 580 ml of water (540 ml if using pressure cook).
You need 4.5 tbsp of rice vinegar.
It's 2 tbsp of sugar.
It's 1.5 tsp of salt.
You need 4 of dried shiitake mushroom (soaked in water).
It's 40 g of carrot.
Prepare 150 ml of dashi stock.
Prepare 50 ml of water (used to soak dried shiitake).
It's 1 tbsp of sugar*.
Prepare 1 tbsp of sake*.
It's 1 tbsp of soy sauce*.
Prepare 1 tbsp of mirin*.
Prepare 100 g of lotus root.
Prepare 2 tbsp of dashi stock.
Prepare 2 tbsp of rice vinegar.
You need 1 tbsp of sugar.
Prepare 1 pinch of salt.
You need 4 of eggs.
It's 1 tbsp of sake.
You need 1 tbsp of sugar.
You need 8-10 of king/tiger prawn (peeled).
Prepare 150 g of salmon for sashimi.
You need 15-20 of mange tout peas.
You need 1 sheet of 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. Chirashizushi (Chirashi-sushi) is known as 'scattered' sushi, served on plates or bowls with colourful toppings for special occasions. On Chirashizushi, seafood and vegetables are spread over sushi rice, and those toppings have meaning.

Chirashizushi (Scattered Sushi) with salmon and shrimp instructions

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) !.

People believe that those toppings bring you good luck and. This beautifully presented Sushi, perfect for special occasions is Festive occasions call for chirashi sushi. This is definitely tastier with lotus root. Wring out the dried shiitake mushrooms and usu-age, and mix with the. 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.