date: 2020-10-02T04:12:34.258Z image: https://img-global.cpcdn.com/recipes/5503879992049664/751x532cq70/canned-mackerel-chirashi-sushi-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5503879992049664/751x532cq70/canned-mackerel-chirashi-sushi-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5503879992049664/751x532cq70/canned-mackerel-chirashi-sushi-recipe-main-photo.jpg author: Connor Parsons ratingvalue: 4.4 reviewcount: 10744 recipeingredient: - "1 can Canned mackerel soy sauce or miso flavored" - "30 grams Sugar snap peas" - "1 Chikuwa" - "1 Benishouga red pickled ginger finely chopped" - "4 servings Sushi rice" - " A" - "2 tbsp Sugar" - "2 tsp Soy sauce" - " B" - "2 Eggs" - "1 tsp Katakuriko" - "1 tsp Soy sauce" - "1 tsp Sake" recipeinstructions: - "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." categories: - Recipe tags: - canned - mackerel - chirashi katakunci: canned mackerel chirashi nutrition: 288 calories recipecuisine: American preptime: "PT30M" cooktime: "PT46M" recipeyield: "4" recipecategory: Dessert ---  Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we're going to make a distinctive dish, canned mackerel chirashi sushi. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious. Canned Mackerel Chirashi Sushi is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. Canned Mackerel Chirashi Sushi is something that I've loved my whole life. They are fine and they look wonderful. To begin with this recipe, we have to first prepare a few components. You can cook canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you can achieve that. ##### The ingredients needed to make Canned Mackerel Chirashi Sushi: 1. Prepare 1 can Canned mackerel (soy sauce or miso flavored) 1. Prepare 30 grams Sugar snap peas 1. Make ready 1 Chikuwa 1. Take 1 Beni-shouga red pickled ginger, finely chopped 1. Make ready 4 servings Sushi rice 1. Take [A] 1. Get 2 tbsp Sugar 1. Make ready 2 tsp Soy sauce 1. Prepare [B] 1. Take 2 Eggs 1. Prepare 1 tsp Katakuriko 1. Prepare 1 tsp Soy sauce 1. Get 1 tsp Sake ##### Steps to make Canned Mackerel Chirashi Sushi: 1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan. 1. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done. 1. 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. 1. 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... 1. ...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate. 1. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings. 1. Serve cut into portions. 1. 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. 1. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage. So that is going to wrap it up with this special food canned mackerel chirashi sushi recipe. Thank you very much for your time. I am confident you can make this at home. There's 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. Thank you for reading. Go on get cooking!