Chirashi-zushi

Servings

5

servings
Prep time

40

minutes
Cooking time

20

minutes

Ingredients

  • 2 cups of rice

  • Tuna (Sushi grade) 250g

  • Yellowtail-Hamachi (Sushi grade) 250g

  • Salmon (Sushi grade) 170g

  • Shrimp 200g

  • Salmon roe-Ikura(All you want)

  • 3 Eggs

  • Dried shiitake mushrooms 30g

  • Mayonnaise 20g

  • Oil 1-2 tablespoon

  • Water 450ml

  • Vinegar 3 tablespoon

  • Sugar 1 tablespoon and 1/2 tablespoon

  • Some salt

Preparation

  • Cut tuna, salmon and yellowtail-hamachi into cubes .
    chirashizushi1
  • Dried shiitake mushrooms
    ⇨Boil in a pot on low heat until soft
  • Shrimp
    ⇨Boil in pot with salt for 1 to 2 minutes or until it turns orange. And remove the tail and shell.
  • Egg
    (1)Mix mayonnaise and cracked eggs.
    (2)Oil into a flying pan.
    (3)Put into a hot frying pan and cook over low heat so that the eggs are fully cooked.
    chirashizushi2(4)Cut the(3) eggs into thin pieces.
    chirashizushi3
    chirashizushi4
  • Rice
    (1) Wash rice with water
    (2)Add 450ml of water to the rice, or add enough water to cover the rice to 1-2 above the rice.
    (3)Soak for 30minutes
    (4)Simmer in a pot over low heat 20-30 minutes or until the water in the spot evaporates.
  • Main
  • Put the ingredients in steps 5 of the preparation into the bucket.
  • Add vinegar and sugar to1
  • Mix
  • Add the prepared ingredients
    Scatter over the rice in this order
    (1)dried shiitake-mushrooms
    (2)Yellowtail-Hamachi
    (3)Tuna
    (4)Salmon
    (5)Shrimp
    (6)Egg
    (7)Salmon roe-ikura
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