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Chirashizushi (Scattered Sushi) with salmon and shrimp
Chirashizushi (Scattered Sushi) with salmon and shrimp

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We hope you got benefit from reading it, now let’s go back to chirashizushi (scattered sushi) with salmon and shrimp recipe. You can cook chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:
  1. Prepare 510 g white Japanese rice (3GOU or 540ml)
  2. Prepare 580 ml water (540 ml if using pressure cook)
  3. Get 4.5 tbsp rice vinegar
  4. Use 2 tbsp sugar
  5. Get 1.5 tsp salt
  6. Provide 4 dried shiitake mushroom (soaked in water)
  7. Use 40 g carrot
  8. Use 150 ml dashi stock
  9. Take 50 ml water (used to soak dried shiitake)
  10. Use 1 tbsp sugar*
  11. You need 1 tbsp sake*
  12. Get 1 tbsp soy sauce*
  13. Take 1 tbsp mirin*
  14. Get 100 g lotus root
  15. Take 2 tbsp dashi stock
  16. Get 2 tbsp rice vinegar
  17. You need 1 tbsp sugar
  18. Use 1 pinch salt
  19. Take 4 eggs
  20. Get 1 tbsp sake
  21. You need 1 tbsp sugar
  22. Prepare 8-10 king/tiger prawn (peeled)
  23. Provide 150 g salmon for sashimi
  24. Take 15-20 mange tout peas
  25. Prepare 1 sheet Nori (dried seaweed)
Steps 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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) !

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