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Chirashi Sushi

A lot of the ingredients on top of the sushi make this sushi look so gorgeous.
Prep Time 1 hour
Cook Time 1 hour
Rehydrate dried Shiitake mushrooms 6 hours
Course light dinner
Cuisine Japanese
Servings 2 people

Equipment

  • 1 rice cooker or heavy bottom pot
  • 1 bowl
  • 1 frying pan
  • 1 pot

Ingredients
  

Simmered Shiitake

    • 5 pieces Dried Shiitake mushrooms
    • 1 cup Water to rehydrate
    • ½ tbs sugar
    • ½ tbs Soy sauce
    • ½ tbs Mirin

    Shrimp

    • 200 g (8 oz) shrimp
    • a pinch of salt
    • 1 tbs Sake

    ・Unagi (Japanese eel)

    • 1 Unagi
    • 1 tbs Unagi sauce or Teriyaki sauce
    • 1 tbs Sake

    Shredded Omelet

    • 2 large eggs
    • a pinch of salt
    • a pinch of sugar
    • ½ ts potato starch or corn starch
    • 1 tbs water

    Sushi rice

    • 1 rice cup (180ml) short grain rice
    • 1 rice cup (180ml) water
    • 3~4 tbs Sushi Vinegar

    Smoked salmon

      Ikura

        Nanohana(rape blossom)

          Instructions
           

          Nanohana (rape blossoms)

            • Cut off the stem ends, release them in cold water, and leave them a while to make them fresh again.
            • Boil for a few minutes and put it in cold water to stop cooking and keep the color.
            • When you use it squeeze out the excess moisture, Not too hard; otherwise, the texture will be compromised.
              Use blossom part for garnishing and crunch.

            Shrimp

            • To prepare the shrimp, Stick in the bamboo skewer the second or third joint from the tail 1 mm from the surface, And slowly stick out the vein.
              If you leave that vein, the texture is not good, so be sure to remove all the veins.
            • Wash really well. Put them in a frying pan.
              Sprinkle a pinch of salt and sake and turn the heat to medium.
              Cover and cook for a couple of minutes.
            • When shrimp turn red, And the inside is not really cooked yet, Turn the heat off and, cover, leave it until cool to room Temperature. Cook remaining heat—succulent and delicious shrimp.
            • When come to room temperature, peel off the shelf and tails still attached. To look nicer.

            Unagi (Japanese eel)

            • Cut into bite-size pieces, And put them in the frying pan; drizzle eel sauce or Teriyaki sauce.
              Turn the heat off and cook until the sauce is reduced for a couple of minutes.

            Shredded thin omelet (Kinshi-Tamago)

            • Beat the egg well, Until the egg yolks and the white are combined.
              Add a pinch of salt and sugar. Dissolve potato starch in shiitake water or plain water.
              The potato starch makes the egg a little bit firm So that you can cut it into shreds.
              If you are not adding the potatoes starch to the egg, You cannot cut it, and is falls into a crumble.
              And mix all the ingredients well and pass them through a sieve.
            • Heat the frying pan and grease the surface; pour and run the egg mixture all the surface.
              Cook until the surface is dry, Then flip it over.
              Take out on the bamboo tray or any tray To release the steam and let it cool.
            • Then cutting to tread.
              You have to use a thing braided sharp knife.

            Sushi rice

            • Drizzle over the freshly cooked rice and toss to coat each grain with a cutting motion.
              And if you have a fan, you can dry out the excess steam and make nice sushi rice.

            Assemble

            • In a small bento box, transfer half the Sushi rice, sprinkle the nori sheet crumble into small pieces if you like, And the rest of the rice.
              Cover with the shredded omelet, And place the ingredients you have prepared by your sense.
              Cut the smoked salmon into small pieces and roll them up like a rose.
            Keyword chirashi sushi, Spring menu, sushi