Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi

Name: Chirashizushi (Scattered Sushi) with salmon and shrimp - Japanese sushi
Total time: 2700 s
Yield: 4-5 servings
Cuisine: British
Ingredients: 510 g white Japanese rice (3GOU or 540ml); 580 ml water (540 ml if using pressure cook); 4.5 tbsp rice vinegar; 2 tbsp sugar; 1.5 tsp salt; 4 dried shiitake mushroom (soaked in water); 40 g carrot; 150 ml dashi stock; 50 ml water (used to soak dried shiitake); 1 tbsp sugar*; 1 tbsp sake*; 1 tbsp soy sauce*; 1 tbsp mirin*; 100 g lotus root; 2 tbsp dashi stock; 2 tbsp rice vinegar; 1 tbsp sugar; 1 pinch salt; 4 eggs; 1 tbsp sake; 1 tbsp sugar; 8-10 king/tiger prawn (peeled); 150 g salmon for sashimi; 15-20 mange tout peas; 1 sheet Nori (dried seaweed)

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

This beautifully presented Sushi, perfect for special occasions is actually easy to make! The toppings can be arranged to meet your taste and needs too (vegan, cooked seafood only, etc.)

#japanese #sushi #fish #party #event

This beautifully presented Sushi, perfect for special occasions is actually easy to make! The toppings can be arranged to meet your taste and needs too (vegan, cooked seafood only, etc.)

#japanese #sushi #fish #party #event

Kitchen Flowers @kitchenflowers

Bristol, United Kingdom

This beautifully presented Sushi, perfect for special occasions is actually easy to make! The toppings can be arranged to meet your taste and needs too (vegan, cooked seafood only, etc.)

#japanese #sushi #fish #party #event

This beautifully presented Sushi, perfect for special occasions is actually easy to make! The toppings can be arranged to meet your taste and needs too (vegan, cooked seafood only, etc.)

#japanese #sushi #fish #party #event

Saved

Ingredients

45 minutes

4-5 servings

510 gwhite Japanese rice (3GOU or 540ml)
580 mlwater (540 ml if using pressure cook)
4.5 tbsprice vinegar
2 tbspsugar
1.5 tspsalt
4dried shiitake mushroom (soaked in water)
40 gcarrot
150 mldashi stock
50 mlwater (used to soak dried shiitake)
1 tbspsugar*
1 tbspsake*
1 tbspsoy sauce*
1 tbspmirin*
100 glotus root
2 tbspdashi stock
2 tbsprice vinegar
1 tbspsugar
1 pinchsalt
4eggs
1 tbspsake
1 tbspsugar
8-10king/tiger prawn (peeled)
150 gsalmon for sashimi
15-20mange tout peas
1 sheetNori (dried seaweed)

Saved

Steps

45 minutes

1

Cook the rice (https://cookpad.wasmer.app/uk/recipes/4533541-cooking-japanese-rice-with-a-potor-sauce-pan?via=sidebar-recipes). Mix the vinegar, sugar and salt well so they all dissolve, then add to the cooked rice. Mix well and let the sushi rice cool.
2

Squeeze the shiitake soaked in water and slice. Peel and slice the carrot in rectangular shape. Heat the dashi and water and add all the * flavoring. Add shiitake, cook for 10 minutes then add carrot. Cook till the liquid is mostly gone. Let is cool. Pick some slices of shiitake and keep them aside for decoration later.
3

Peel and cut the lotus root in half, then slice. Soak in water with dash of vinegar. Drain and cook in dashi, vinegar, sugar and salt on mid heat till the moisture has evaporated.
4

Boil the mange tout briefly and take them out. Add a dash of sake and pinch of salt and boil the prawns. Slice the mange tout in half diagonally. Slice the salmon.
5

Mix the eggs in a bowl with sake and sugar. Heat a non stick pan with oil and make a very thin omelette (like crepe). Repeat until the egg is all used.
6

Once the omelettes are cooled, stack them on top of each other, cut in quarter, then in thin stripes. Cut the nori in 8th then in thin stripes (with scissors).
7

Mix shiitake & carrot with the sushi rice and set it in your plate or bowl. Scatter the nori on the rice. Next, scatter the eggs all over. Arrange the prawn, salmon, lotus root, shiitake and mange tout beautifully(this order is recommended) !