Chirashi Sushi Rolls

Name: Chirashi Sushi Rolls
Yield: 4 servings
Cuisine: American
Ingredients: 1 bag Commercial chirashi sushi mix; 3 bowlfuls of rice Plain cooked rice; 10 Broccolini (parboiled); 2 ＊ Eggs; 1 tsp ＊ Shiro-dashi; 1 tsp ＊ Water; 70 grams Frozen edamame (shelled); 3 whole sheets Toasted nori

cookpad.japan @cookpad_jp

I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.

These sushi rolls are made easy by using commercial chirashi sushi mix.
You can use whatever fillings you like. You can use spinach instead of broccolini or mix in some chirimen jako or sesame seeds into the rice. For 3 to 4 servings. Recipe by ooma kitchen

I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.

cookpad.japan @cookpad_jp

I brought this to a cherry-blossom viewing picnic and they were a hit, so I've been making them often every since.

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Ingredients

4 servings

1 bagCommercial chirashi sushi mix
3bowlfuls of rice Plain cooked rice
10Broccolini (parboiled)
For the dashimaki tamago:
2＊ Eggs
1 tsp＊ Shiro-dashi
1 tsp＊ Water
70 gramsFrozen edamame (shelled)
3whole sheets Toasted nori

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Steps

1

Boil the frozen edamame quickly. Shell and peel the membrane (use as much edamame as you like.)
2

Beat the eggs and the ＊ ingredients together, and make the dashimaki tamago. Use whatever brand of chirashi sushi mix you like!
3

Toss the rice, chirashi sushi mix and edamame together.
4

Make sushi rolls with the chirashi sushi-mixed rice using sliced dashimaki tamago and broccolini in the middle.
5

Cut each roll into 8 portions. Line up on a serving plate and it's done.