Easy to Make Seasoned Chirashi Sushi
I tried this recipe because I was wondering how it will be if I added all the ingredients and sushi vinegar when I cook rice.
You can make 100 ml of sushi vinegar if you don't have the commercial kind. Add dashi soup stock to make the taste closer to sushi vinegar because usually there is kombu seaweed and bonito soup stock in sushi vinegar. (Reference) Mix 100 ml vinegar, 4 tablespoons of sugar and 2 tablespoons of salt to make sushi vinegar. Use 100 ml for this. Recipe by Marinmaririn
Easy to Make Seasoned Chirashi Sushi
I tried this recipe because I was wondering how it will be if I added all the ingredients and sushi vinegar when I cook rice.
You can make 100 ml of sushi vinegar if you don't have the commercial kind. Add dashi soup stock to make the taste closer to sushi vinegar because usually there is kombu seaweed and bonito soup stock in sushi vinegar. (Reference) Mix 100 ml vinegar, 4 tablespoons of sugar and 2 tablespoons of salt to make sushi vinegar. Use 100 ml for this. Recipe by Marinmaririn
Cooking Instructions
- 1
Wash the rice with water and soak in water for 30 minutes (discard the water), add the right amount of water for the rice and ○ ingredients. Add the kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
- 2
Wash the rice with water and keep it in water for 30 minutes (then discard the water) and add the right amount of water for the rice and all ○ ingredients. Add kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
- 3
Add the chirimen jako when the rice has cooked and mix it as if you are cutting the rice.
- 4
Beat the eggs in a bowl (add 2 teaspoons of sugar and a pinch of salt) and beat it well then make scrambled eggs using 4 sticks of chopsticks in a small pan with and put it aside on a plate when it is done.
- 5
Serve Step 3 on a plate and top it with the scrambled eggs, snow peas, tuna, then it is done.
- 6
Use any kinds of ingredients you like to decorate.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Quick and Easy Authentic Chirashi Sushi Quick and Easy Authentic Chirashi Sushi
My mother used to make this for me a lot. She puts chicken in the sushi rice, but I used shrimp as a topping so I omitted the chicken.Sushi vinegar is ready to use, so it's really convenient!You just need to simmer the ingredients added to the rice, so make the toppings while they are simmering.If you use shrimp for salads, you don't need to peel, wash and boil the shrimp. Easy and scrumptious! Recipe by usaco3
-
Easy! Simple Chirashi Sushi Easy! Simple Chirashi Sushi
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 -
Easy Chirashi Sushi Easy Chirashi Sushi
My kids said this was yummy, so I wrote it down so as not to forget.Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko -
Easily Made in a Rice Cooker! Chirashi Sushi Easily Made in a Rice Cooker! Chirashi Sushi
I used all the ingredients I usually cook in a pot to make this chirashi sushi in a rice cooker. It couldn't be easier!You can estimate the amount of each ingredient. You can also change the ingredients or seasonings to suit your taste. Do not use konnyaku if you intend to freeze the dish for later use. I made this in a rice cooker capable of cooking 3 cups of rice. I cooked it in one batch. I used a ratio of 1 part soy sauce, 1 part mirin, 1 part sugar, and 7 parts dashi stock. If you keep this ratio, the flavor will be the same, regardless of the amount. Recipe by maritta -
5-Ingredient Chirashi Sushi 5-Ingredient Chirashi Sushi
I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu -
Decorated Chirashi Sushi Decorated Chirashi Sushi
Ordinary chirashi sushi is boring, so I made it into a cake shape the kids would love.If you mix chirashi sushi seasoning into all of the rice, it gets monotonous, so I flavored half the rice simply with sushi vinegar. This "cake" is very easy to eat.I used a spring-form cake mold with a non-stick coating.If your mold is made out of a material that rice sticks to easily, line with plastic wrap first.I think it's fun to change the toppings to fit the season. For one 18 cm [7.1 in] mold. Recipe by Kikka mama -
Chirashi Sushi (5 Ingredient Chirashi Sushi) Chirashi Sushi (5 Ingredient Chirashi Sushi)
This is my family's chirashi sushi. It's delicious! Be careful not to eat too much!!!The fillings are rather moist, so it makes the entire dish moist and delicious.It's delicious when you use homemade dried shiitake mushrooms. Recipe by Cooking S Papa -
Chirashi Sushi Chirashi Sushi
I learned how to make chirashi sushi from books, but I couldn't get it to taste the way I wanted. I just measured out ingredients that I like using a spoon.For the toppings, it's easiest if you use things that don't require additional seasoning. Top with blanched snow peas, sakura-denbu, pickled daikon radish, or anything else you like.Because the toppings have quite neutral tastes, I've added umami and salt to the sushi vinegar along with usukuchi soy sauce. Recipe by Kakigori -
How To Make Sushi Rice for Chirashi Sushi How To Make Sushi Rice for Chirashi Sushi
This is a recipe I adapted from various cookbooks, TV cooking shows, and what I've learned from my mother.Cook the rice with konbu seaweed dashi stock to increase its umami and make it more delicious.When cooking the rice, you usually put in the konbu seaweed, switch the cooker on and take the konbu seaweed out during the cooking process. However, our rice cooker is the type that can't be opened halfway through, so I usually cook the rice with water that a piece of konbu seaweed has been soaking in for half a day. Recipe by @cotton -
Chirashi-Sushi Chirashi-Sushi
If you are planning to have a party at home, chirashi-sushi is something I definitely recommend. It's easy to make, healthy, and goes well with any kind of alcohol. I like to pair it with sparkling wine. Try it and you will love it!!
-
Easy Salmon Chirashi Sushi Easy Salmon Chirashi Sushi
My mother used to make this sushi a lot.My daughter doesn't like shiso, so I take out her portion before adding the shiso, and just mix it in the rest for the adults.My mother used to add myoga ginger. Try that when it's in season! For 4 to 5 servings. Recipe by Naosuke -
Chirashi Sushi (Scattered Sushi) Chirashi Sushi (Scattered Sushi)
Festive occasions call for chirashi sushi.This is definitely tastier with lotus root.Wring out the dried shiitake mushrooms and usu-age, and mix with the vinegar flavored sushi rice.Make it even more extravagant with some grilled anago eel or an extra sprinkle of chirimenjako (tiny dried salted sardines). Recipe by image
More Recipes
- For Bentos: Breaded Chicken Tenders with Basil
- Ketchup Flavored Stir-Fry: Great with Pork or Chicken
- Simple and Quick Western-Style Boiled Potato Tumbles
- Easy Gratin Cups Made In A Toaster Oven (for lunchboxes)
- Pork-Wrapped Daikon Radish with Yakiniku Sauce
- Temari Sushi Balls with Shrimp
- An Easy Bento Item: What's Inside The Cherry Tomatoes?!
- Wiener Sausages and Cabbage with Sesame Yukari
- Hot Spring Cabbage Salad
- Salmon Unrolled Sushi
Comments