Easy! Simple Chirashi Sushi

Name: Easy! Simple Chirashi Sushi
Yield: 4 servings
Cuisine: American
Ingredients: 540 ml White rice; 270 ml Water; 4 cm ○ Kombu; 80 ml ○Vinegar; 1 and 1/2 teaspoons ○Salt; 3 tbsp ○Sugar; 1 1/2 cup Shiitake mushroom, carrot, kampyo, etc.; 1 enough to cook the rice ◆Dashi stock; 2 tbsp ◆Soy sauce; 2 and 1/2 tablespoons ◆Sugar; 1 dash ◆Salt; 4 eggs Kinshi tamago

cookpad.japan @cookpad_jp

Chirashi sushi appears difficult because it requires so many ingredients. Is it only me that hesitated to attempt it? So I decided to make an easier version using a minimum amount of ingredients. Because it is so simple, I am more confident of the sushi vinegar taste.

You can also add salt-boiled prawn, snow peas, or salmon roe to your liking. For 4 servings. Recipe by Keyua

cookpad.japan @cookpad_jp

You can also add salt-boiled prawn, snow peas, or salmon roe to your liking. For 4 servings. Recipe by Keyua

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Ingredients

4 servings

[Sushi rice]
540 mlWhite rice
270 mlWater
4 cm○ Kombu
80 ml○Vinegar
1and 1/2 teaspoons ○Salt
3 tbsp○Sugar
[Filling]
1 1/2 cupShiitake mushroom, carrot, kampyo, etc.
1enough to cook the rice ◆Dashi stock
2 tbsp◆Soy sauce
2and 1/2 tablespoons ◆Sugar
1 dash◆Salt
[Topping]
4eggs Kinshi tamago

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Steps

1

Cook the rice on the firm side. Reconstitute the dried shiitake mushroom in water. Rub the dried gourd shavings with salt and reconstitute in water. Make the sushi vinegar by cutting kombu seaweed into your desired size and combine with the ○ ingredients in a sauce pan. Heat lightly until the sugar dissolves.
2

Cut the shiitake mushrooms, carrots, and dried gourd shavings into your desired size. I recommend cutting them into large pieces. Place in another sauce pan and add enough dashi stock to cover. Add the ◆ ingredients and reduce until the liquid has evaporated.
3

Prepare the kinshi tamago. Cook an egg crepe as thin as possible and julienne.
4

Pour the sushi vinegar on the cooked rice from Step 1 and mix with a cutting motion.
5

Mix Step 2 in the rice.
6

Put the sushi rice in the rice bowl and turn it over onto a plate. Make a spherical shape and decorate with the kinshi tamago.