Simple Way to Make Quick Chirashizushi with Lots of Toppings

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Speedy Chirashizushi with Lots of Toppings. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chirashizushi with Lots of Toppings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chirashizushi with Lots of Toppings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chirashizushi with Lots of Toppings is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Chirashizushi with Lots of Toppings using 19 ingredients and 9 steps. Here is how you cook that.

The chirashi-zushi my mother used to make had grilled anago (sea eel) and minced shrimp, and was even more sumptuous... but this is a simpler version of chirashi-zushi that I adapted. After you add the sushi vinegar to the rice, mix it quickly using a cut-and-fold motion. The rice is not sour and on the sweet side, so adjust the amount of sugar to taste. For 4 servings. Recipe by Bananazakuro

Ingredients and spices that need to be Take to make Chirashizushi with Lots of Toppings:

1. 360 ml uncooked White rice
2. 5 cm Kombu
3. 3 tbsp ○Rice vinegar
4. 3 tbsp ○Sugar
5. 1 tsp ○Salt
6. 4 Dried shiitake mushrooms
7. 1 small Carrot
8. 1 section Lotus root
9. 400 ml The soaking liquid from the dried shiitake mushrooms
10. 3 tbsp ◎Soy sauce
11. 2 tbsp ◎Sake
12. 4 tbsp ◎Mirin
13. 3 tbsp ◎Sugar
14. 3 Eggs
15. 3 tbsp △Sugar
16. 1 1 teaspoon △Salt
17. 15 Snow peas
18. 150 grams Ikura (salmon roe preserved in soy sauce)
19. 1 whole sheet Nori seaweed

Instructions to make to make Chirashizushi with Lots of Toppings

1. Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
3. In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
4. Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
6. Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
7. Add the simmered vegetables from Step 3 to the rice and mix in.
8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
9. Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.

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So that's going to wrap it up for this exceptional food Recipe of Award-winning Chirashizushi with Lots of Toppings. Thank you very much for reading. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!