Canned Mackerel Chirashi Sushi
Canned Mackerel Chirashi Sushi

Hello everybody, it’s John, 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 little bit tasty. This will be really delicious.

Canned Mackerel Chirashi Sushi is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Canned Mackerel Chirashi Sushi is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can have canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Canned Mackerel Chirashi Sushi:
  1. Prepare 1 can Canned mackerel (soy sauce or miso flavored)
  2. Prepare 30 grams Sugar snap peas
  3. Prepare 1 Chikuwa
  4. Prepare 1 Beni-shouga red pickled ginger, finely chopped
  5. Get 4 servings Sushi rice
  6. Take [A]
  7. Take 2 tbsp Sugar
  8. Get 2 tsp Soy sauce
  9. Prepare [B]
  10. Take 2 Eggs
  11. Make ready 1 tsp Katakuriko
  12. Get 1 tsp Soy sauce
  13. Make ready 1 tsp Sake
Instructions to make Canned Mackerel Chirashi Sushi:
  1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
  2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
  3. 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.
  4. 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…
  5. …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
  6. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
  7. Serve cut into portions.
  8. 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.
  9. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.

So that’s going to wrap this up for this exceptional food canned mackerel chirashi sushi recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!