date: 2020-11-21T13:48:13.701Z 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: Frances Glover ratingvalue: 4 reviewcount: 1796 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: 226 calories recipecuisine: American preptime: "PT21M" cooktime: "PT31M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites. For mine, I will make it a bit unique. This will be really delicious. 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. Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It's simple, it's fast, it tastes yummy. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I've loved my whole life. They're fine and they look wonderful. To begin with this particular recipe, we must 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. Take 510 g white Japanese rice (3GOU or 540ml) 1. Take 580 ml water (540 ml if using pressure cook) 1. Make ready 4.5 tbsp rice vinegar 1. Make ready 2 tbsp sugar 1. Prepare 1.5 tsp salt 1. Prepare 4 dried shiitake mushroom (soaked in water) 1. Take 40 g carrot 1. Prepare 150 ml dashi stock 1. Take 50 ml water (used to soak dried shiitake) 1. Prepare 1 tbsp sugar* 1. Get 1 tbsp sake* 1. Get 1 tbsp soy sauce* 1. Take 1 tbsp mirin* 1. Prepare 100 g lotus root 1. Make ready 2 tbsp dashi stock 1. Get 2 tbsp rice vinegar 1. Prepare 1 tbsp sugar 1. Prepare 1 pinch salt 1. Prepare 4 eggs 1. Make ready 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. Take 15-20 mange tout peas 1. Take 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 this up with this special food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!