Canned Mackerel Chirashi Sushi

Name: Canned Mackerel Chirashi Sushi
Yield: 4 servings
Cuisine: American
Ingredients: 1 can Canned mackerel (soy sauce or miso flavored); 30 grams Sugar snap peas; 1 Chikuwa; 1 Beni-shouga red pickled ginger, finely chopped; 4 servings Sushi rice; 2 tbsp Sugar; 2 tsp Soy sauce; 2 Eggs; 1 tsp Katakuriko; 1 tsp Soy sauce; 1 tsp Sake

cookpad.japan @cookpad_jp

This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe.

Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice. For 4 servings. Recipe by FarmersK

This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe.

Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice. For 4 servings. Recipe by FarmersK

cookpad.japan @cookpad_jp

This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe.

Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice. For 4 servings. Recipe by FarmersK

This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe.

Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice. For 4 servings. Recipe by FarmersK

Saved

Ingredients

4 servings

1 canCanned mackerel (soy sauce or miso flavored)
30 gramsSugar snap peas
1Chikuwa
1Beni-shouga red pickled ginger, finely chopped
4servings Sushi rice
[A]
2 tbspSugar
2 tspSoy sauce
[B]
2Eggs
1 tspKatakuriko
1 tspSoy sauce
1 tspSake

Saved

Steps

1

Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
2

Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
3

Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
4

You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro...
5

...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
6

Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
7

Serve cut into portions.
8

Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
9

See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.