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! 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
Cooking Instructions
- 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.
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