date: 2020-08-08T04:10:42.586Z 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: James Newton ratingvalue: 4.3 reviewcount: 19245 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: 164 calories recipecuisine: American preptime: "PT25M" cooktime: "PT43M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious. Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most well liked of recent trending meals in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions every day. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I have loved my whole life. They are fine 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 prepare a few components. You can cook chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you cook 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. Prepare 580 ml water (540 ml if using pressure cook) 1. Get 4.5 tbsp rice vinegar 1. Prepare 2 tbsp sugar 1. Make ready 1.5 tsp salt 1. Get 4 dried shiitake mushroom (soaked in water) 1. Make ready 40 g carrot 1. Get 150 ml dashi stock 1. Take 50 ml water (used to soak dried shiitake) 1. Make ready 1 tbsp sugar* 1. Take 1 tbsp sake* 1. Take 1 tbsp soy sauce* 1. Get 1 tbsp mirin* 1. Take 100 g lotus root 1. Take 2 tbsp dashi stock 1. Take 2 tbsp rice vinegar 1. Get 1 tbsp sugar 1. Make ready 1 pinch salt 1. Make ready 4 eggs 1. Get 1 tbsp sake 1. Make ready 1 tbsp sugar 1. Get 8-10 king/tiger prawn (peeled) 1. Make ready 150 g salmon for sashimi 1. Get 15-20 mange tout peas 1. Prepare 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. 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. ##### 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) ! 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. 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. 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. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!