Chirashizushi with Lots of Toppings

Name: Chirashizushi with Lots of Toppings
Yield: 4 servings
Cuisine: American
Ingredients: 360 ml uncooked White rice; 5 cm Kombu; 3 tbsp ○Rice vinegar; 3 tbsp ○Sugar; 1 tsp ○Salt; 4 Dried shiitake mushrooms; 1 small Carrot; 1 section Lotus root; 400 ml The soaking liquid from the dried shiitake mushrooms; 3 tbsp ◎Soy sauce; 2 tbsp ◎Sake; 4 tbsp ◎Mirin; 3 tbsp ◎Sugar; 3 Eggs; 3 tbsp △Sugar; 1 1 teaspoon △Salt; 15 Snow peas; 150 grams Ikura (salmon roe preserved in soy sauce); 1 whole sheet Nori seaweed

cookpad.japan @cookpad_jp

The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous... but this is a simpler version of chirashi-zushi that I adapted.

After you add the sushi vinegar to the rice, mix it quickly using a cut-and-fold motion. The rice is not sour and on the sweet side, so adjust the amount of sugar to taste. For 4 servings. Recipe by Bananazakuro

The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous... but this is a simpler version of chirashi-zushi that I adapted.

cookpad.japan @cookpad_jp

The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous... but this is a simpler version of chirashi-zushi that I adapted.

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Ingredients

4 servings

360 mluncooked White rice
5 cmKombu
3 tbsp○Rice vinegar
3 tbsp○Sugar
1 tsp○Salt
4Dried shiitake mushrooms
1 smallCarrot
1section Lotus root
400 mlThe soaking liquid from the dried shiitake mushrooms
3 tbsp◎Soy sauce
2 tbsp◎Sake
4 tbsp◎Mirin
3 tbsp◎Sugar
3Eggs
3 tbsp△Sugar
11 teaspoon △Salt
15Snow peas
150 gramsIkura (salmon roe preserved in soy sauce)
1whole sheet Nori seaweed

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Steps

1

Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
2

Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
3

In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
4

Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
5

Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
6

Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
7

Add the simmered vegetables from Step 3 to the rice and mix in.
8

Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
9

Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.