Scattered Sushi Chirashizushi Recipes

SCATTERED SUSHI (CHIRASHIZUSHI)

Scattered Sushi (Chirashizushi) image

Scattered Sushi (Chirashizushi) is often made for special occasions such as Dolls Festival and birthdays. This beautifully arranged sushi is the easiest of all the sushi dishes. Prepare the toppings of your choice, scatter them on sushi rice, and voila!Total Time does not include the time to cook sushi rice, make Simmered Shiitake Mushrooms, marinate lotus roots and making kinship tamago (egg crapes) that can be made ahead.

Provided by Yumiko

Categories Main

Time 35m

Number Of Ingredients 9

Ingredients

4 cups cooked sushi rice ((note 1))
8 fresh prawns/shrimps ((medium size, note 2))
8 toothpicks
4 Simmered Shiitake Mushrooms (, thinly sliced (note 3))
2 large eggs worth of Kinshi Tamago ((shredded egg crepe, note 4))
6 slices of pickled lotus roots ((note 7), cut into quarters (pie shape))
½ pack Japanese grilled eel ((note 5))
50g/1.8oz sashimi salmon (, finely diced (note 6))
40g/1.4oz snow peas

Steps:

Remove heads and veins from the prawns.
Hold prawn horizontally with the tail on the left (for right hander) and the belly facing down.
Starting from the head end, put through a toothpick along the back between the shell and the flesh.
When the toothpick reaches half way, point the tip of the toothpick downwards and push it further towards the tail so that the toothpick cuts through the flesh. This will prevent the prawn from curling when cooked.
Repeat for the remaining prawns.
Bring a small saucepan with water and a tablespoon of vinegar to a boil. Add the prawns and cook for a couple of minutes.
Drain, remove the toothpicks, let them cool and remove shells.
Butterfly the prawns by cutting the belly side from the head end to the tail, leaving the dorsal side of the flesh and skin intact.
Cut the butterflied prawns, perpendicular to the butterfly cut, into 3 similar size pieces (note 8).
Cut the grilled eel perpendicular to the backbone, to 2cm/¾" wide pieces.
Cut each piece in half crosswise to make each piece almost square.
Break the stem end of snow pea gently and pull the tip towards the other end. The tough string that runs along the side comes off.
Pinch the other end, trim and pull the other side of the tough string (if you can) towards the stem end.
Place the snow peas in a microwave safe bowl with a small amount of water, sprinkle tiny amount of salt and cover with cling wrap. Cook for 1 minute.
Rinse under cold water to quickly cool them down. Pat dry with a paper towel.
Cut each snow pea pod diagonally into two pieces. If the pod is very large, cut it into three pieces diagonally so that you will have two ends and one diamond-shape piece.,
Spread the sushi rice thinly in a large shallow plate.
Scatter simmered shiitake mushrooms over the rice.
Scatter kinshi tamago over so that the rice and mushrooms are mostly covered.
Scatter the lotus root pieces over the kinshi tamago.
Place the prawn pieces with the red side up, randomly but evenly spaced.
Place the eel pieces with the skin side down, randomly but evenly spaced.
Make small balls with diced salmon and place them where the large patch of yellow is.
Place snow peas randomly but evenly spaced.

More about "scattered sushi chirashizushi recipes"

SCATTERED SUSHI (CHIRASHIZUSHI) | ASIAN INSPIRATIONS

2017-07-31 Cook sushi rice according to instructions on rice packaging. Add ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt to the cooked rice. Using a …
From asianinspirations.com.au
5/5 (2)
Category Authentic
Cuisine Japanese
Total Time 1 min

To Prep the Rice Cook sushi rice according to instructions on rice packaging. Add ¼ cup rice vinegar, 2 tbsp sugar and 1 tsp salt to the cooked rice. Using a wooden spatula, fold the seasoning into the rice.
To Prep the Shiitake Gently squeeze shiitake mushrooms to drain water, remove stems and slice thinly. In a medium pan, heat 160ml water used for soaking the mushrooms. Then add shiitake, soy sauce, sugar, and mirin. Simmer on low heat until the liquid is almost dried up. Set aside.
To Cook the Omelette In a bowl, beat eggs and add ½ tbsp sugar. Continue mixing until the sugar dissolves. In a medium skillet, evenly oil the surface and heat over medium heat. Pour a scoop of egg mixture into the skillet to make a thin crepe-like omelette. Repeat until egg mixture is used up. To slice, roll up the omelettes and slice into thin strips.
To Serve Serve sushi rice on a large plate or individual bowls. Scatter simmered shiitake, shredded crab sticks, sliced omelette, and cucumber over rice. Top with sashimi slices, ikura and sesame seeds. Serve with pickled ginger on the side.

Scattered Sushi Chirashizushi Recipes

SCATTERED SUSHI (CHIRASHIZUSHI)

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