Flower Chirashi Sushi

Name: Flower Chirashi Sushi
Yield: 2 servings
Cuisine: American
Ingredients: 550 grams, about 3 small bowlful Plain cooked rice; 1 commercial Chirashi sushi mix; 10 thin slices Carrot; 2 Dried shiitake mushrooms; 1 Koya tofu; 10 Mangetouts; 2 ● Eggs; 1 tsp ● Sugar; 5 to 10 (cooked); 1 tbsp ○Vinegar; 1/2 tsp ○Sugar; 1 Sakura denbu

cookpad.japan @cookpad_jp

I wanted to make a special chirashi sushi with a twist that's easy to prepare.

After prepping, all you need to do is mix in the ingredients.
If you make good use of commercial chirashi sushi mix, you can quickly prepare this whenever. Recipe by Karubo-n

I wanted to make a special chirashi sushi with a twist that's easy to prepare.

After prepping, all you need to do is mix in the ingredients.
If you make good use of commercial chirashi sushi mix, you can quickly prepare this whenever. Recipe by Karubo-n

cookpad.japan @cookpad_jp

I wanted to make a special chirashi sushi with a twist that's easy to prepare.

After prepping, all you need to do is mix in the ingredients.
If you make good use of commercial chirashi sushi mix, you can quickly prepare this whenever. Recipe by Karubo-n

I wanted to make a special chirashi sushi with a twist that's easy to prepare.

After prepping, all you need to do is mix in the ingredients.
If you make good use of commercial chirashi sushi mix, you can quickly prepare this whenever. Recipe by Karubo-n

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Ingredients

2 servings

550grams, about 3 small bowlful Plain cooked rice
1commercial Chirashi sushi mix
10thin slices Carrot
2Dried shiitake mushrooms
1Koya tofu
10Mangetouts
Kinshi tamago (finely shredded thin omelet)
2● Eggs
1 tsp● Sugar
Prawns
5to 10 (cooked)
1 tbsp○Vinegar
1/2 tsp○Sugar
1Sakura denbu

Saved

Steps

1

Add the ● ingredients to the eggs and make Kinshi tamago.
2

Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
3

Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
4

Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
5

Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
6

Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
7

Arrange the sliced prawns, carrots and mangetouts on top and serve.
8

If you have leftover rice, serve with other ingredients as is.