date: 2020-08-21T15:43:29.939Z 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: Jessie Moore ratingvalue: 5 reviewcount: 36073 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: 233 calories recipecuisine: American preptime: "PT33M" cooktime: "PT32M" recipeyield: "4" recipecategory: Dinner ---  Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. It is one of my favorites. This time, I'm gonna 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 popular of recent trending meals on earth. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I've loved my whole life. They're fine and they look fantastic. 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 prepare a few ingredients. You can have chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you cook it. ##### The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp: 1. Prepare 510 g white Japanese rice (3GOU or 540ml) 1. Get 580 ml water (540 ml if using pressure cook) 1. Prepare 4.5 tbsp rice vinegar 1. Make ready 2 tbsp sugar 1. Get 1.5 tsp salt 1. Make ready 4 dried shiitake mushroom (soaked in water) 1. Prepare 40 g carrot 1. Take 150 ml dashi stock 1. Get 50 ml water (used to soak dried shiitake) 1. Get 1 tbsp sugar* 1. Make ready 1 tbsp sake* 1. Get 1 tbsp soy sauce* 1. Prepare 1 tbsp mirin* 1. Get 100 g lotus root 1. Get 2 tbsp dashi stock 1. Get 2 tbsp rice vinegar 1. Take 1 tbsp sugar 1. Make ready 1 pinch salt 1. Make ready 4 eggs 1. Get 1 tbsp sake 1. Get 1 tbsp sugar 1. Take 8-10 king/tiger prawn (peeled) 1. Make ready 150 g salmon for sashimi 1. Make ready 15-20 mange tout peas 1. Get 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. ##### Instructions 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 this up for this special food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thanks so much for reading. 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