Chirashi zushi (beautifully scattered sushi)

Name: Chirashi zushi (beautifully scattered sushi)
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: Salmon(raw); 30 Prawns; 2 Eggs; 5 Shiitake mushrooms; 10 extra fine beans; 600 g Rice (4gou); Roasted seaweed; Wasabi; Rice vinegar, Sugar, Salt, Mirin, Soy sauce; White wine

Takoyakinori @search

Bristol

Japanese people celebrate many things with chirashi zushi at home.

Takoyakinori @search

Bristol

Japanese people celebrate many things with chirashi zushi at home.

Saved

Ingredients

45min

4 servings

Salmon(raw)
30Prawns
2Eggs
5Shiitake mushrooms
10extra fine beans
600 gRice (4gou)
Roasted seaweed
Wasabi
Rice vinegar, Sugar, Salt, Mirin, Soy sauce
White wine

Saved

Steps

45min

1

Steam rice
2

Mix 5tbs rice vinegar, 2 tbs sugar and 2 tea spoons salt. Pour half of the mixed vinegar onto the steamed rice and mix well.
3

Pour the remaining sushi vinegar onto the rice, mix well and leave. It's better to cover with some cloths if it takes more than 30 mins.
4

Cut salmon into 1cm size dice. Mix 1 tbs soy sauce, 1/2 tbs mirin and wasabi together.
5

Cut the shiitake mushrooms thin. Light fry with half tbs oil. Add 3 tbs white wine, 1 tbs sugar and 1 tbs soy sauce. Stop heating when the sauce almost disappears.
6

Put the prawns into salty boiling water until the color changes. Mix 3 tbs rice vinegar, 1 tbs sugar and 2 tbs water. Pour the prawns into the sauce.
7

Mix 1 tbs of sugar, 1/2 tea spoon of soy sauce and 2 egg with long chopsticks. Then make 3 thin omelets and cut 1cm width long
8

Boil the beans in salt water for 5 min and cut into pieces so you can eat easily.
9

Put rice first on a dish. Then layer prawns, salmons, shiitake mushrooms, beans and sliced egg. Put some roasted seaweed pieces randomly, then ready to eat.