Chirashi Sushi (Scattered Sushi)
Chirashi Sushi (Scattered Sushi)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, chirashi sushi (scattered sushi). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chirashi Sushi (Scattered Sushi) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chirashi Sushi (Scattered Sushi) is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have chirashi sushi (scattered sushi) using 21 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Chirashi Sushi (Scattered Sushi):
  1. Get 8 to 10 Shrimp
  2. Prepare 6 Dried shiitake mushrooms
  3. Make ready 200 ml A. The soaking liquid from rehydrating the shiitake mushrooms
  4. Make ready 2 tbsp A. Sugar
  5. Take 1 1/2 tbsp A. Soy Sauce
  6. Get 1 piece Usuage
  7. Get 200 ml B. Dashi stock
  8. Get 1 1/2 tbsp B. Sugar
  9. Take 2 tbsp B. Soy sauce
  10. Take 10 cml Lotus root
  11. Get 80 ml C. Vinegar
  12. Get 2 tbsp C. Dashi stock
  13. Take 1 tbsp C. Sugar
  14. Make ready 1/2 Carrot
  15. Make ready 1 Snow peas
  16. Make ready 2 Eggs
  17. Get 3 tbsp White sesame seeds
  18. Make ready 450 ml Uncooked rice
  19. Get 100 ml D. Vinegar
  20. Get 3 1/2 tbsp D. Sugar
  21. Make ready 2/3 tsp D. Salt
Instructions to make Chirashi Sushi (Scattered Sushi):
  1. De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
  2. When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
  3. Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
  4. Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan.
  5. Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
  6. Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
  7. Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
  8. Rinse the rice and cook as usual, using a bit less water than normal.
  9. Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
  10. When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
  11. Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.

So that’s going to wrap this up for this special food chirashi sushi (scattered sushi) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!