Chirashizushi (Scattered Sushi) with salmon and shrimp. Great recipe for Chirashizushi (Scattered Sushi) with salmon and shrimp. This beautifully presented Sushi, perfect for special occasions is actually easy to make! The toppings can be arranged to meet your taste and needs too (vegan, cooked seafood only, etc.) This salmon oyako chirashi sushi has been inspired by the brunch in Melbourne. Especially the purple flower for decoration, since natural ingredients have been used a lot for decoration in Australia. Chirashizushi is a dish with a lot of colorful toppings and full of vegetables, seasonal ingredients, raw fish and so on..

The toppings can be arranged to meet your taste. See great recipes for Smoked Salmon and shrimp cream cheese Sushi too! Chirashizushi (ちらし寿司, "scattered sushi", also referred to as barazushi) serves the rice in a bowl and tops it with a variety of raw fish and vegetable garnishes. You can have Chirashizushi (Scattered Sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chirashizushi (Scattered Sushi) with salmon and shrimp

You need 510 g of white Japanese rice (3GOU or 540ml).
You need 580 ml of water (540 ml if using pressure cook).
You need 4.5 tbsp of rice vinegar.
You need 2 tbsp of sugar.
You need 1.5 tsp of salt.
Prepare 4 of dried shiitake mushroom (soaked in water).
It's 40 g of carrot.
It's 150 ml of dashi stock.
Prepare 50 ml of water (used to soak dried shiitake).
It's 1 tbsp of sugar*.
You need 1 tbsp of sake*.
It's 1 tbsp of soy sauce*.
You need 1 tbsp of mirin*.
Prepare 100 g of lotus root.
Prepare 2 tbsp of dashi stock.
It's 2 tbsp of rice vinegar.
You need 1 tbsp of sugar.
Prepare 1 pinch of salt.
It's 4 of eggs.
It's 1 tbsp of sake.
It's 1 tbsp of sugar.
You need 8-10 of king/tiger prawn (peeled).
It's 150 g of salmon for sashimi.
Prepare 15-20 of mange tout peas.
Prepare 1 sheet of Nori (dried seaweed).

It is commonly eaten because it is filling, fast and easy to make. [citation needed] It is eaten annually on Hinamatsuri in March. Edomae chirashizushi (Edo-style scattered sushi) is served with uncooked ingredients in an. This salmon oyako chirashi sushi has been inspired by the brunch in Melbourne. Especially the purple flower for decoration, since natural ingredients have been used a lot for decoration in Australia.

Chirashizushi (Scattered Sushi) with salmon and shrimp instructions

Cook the rice (https://cookpad.com/uk/recipes/4533541-cooking-japanese-rice-with-a-potor-sauce-pan?via=sidebar-recipes). Mix the vinegar, sugar and salt well so they all dissolve, then add to the cooked rice. Mix well and let the sushi rice cool..
Squeeze the shiitake soaked in water and slice. Peel and slice the carrot in rectangular shape. Heat the dashi and water and add all the * flavoring. Add shiitake, cook for 10 minutes then add carrot. Cook till the liquid is mostly gone. Let is cool. Pick some slices of shiitake and keep them aside for decoration later..
Peel and cut the lotus root in half, then slice. Soak in water with dash of vinegar. Drain and cook in dashi, vinegar, sugar and salt on mid heat till the moisture has evaporated..
Boil the mange tout briefly and take them out. Add a dash of sake and pinch of salt and boil the prawns. Slice the mange tout in half diagonally. Slice the salmon..
Mix the eggs in a bowl with sake and sugar. Heat a non stick pan with oil and make a very thin omelette (like crepe). Repeat until the egg is all used..
Once the omelettes are cooled, stack them on top of each other, cut in quarter, then in thin stripes. Cut the nori in 8th then in thin stripes (with scissors)..
Mix shiitake & carrot with the sushi rice and set it in your plate or bowl. Scatter the nori on the rice. Next, scatter the eggs all over. Arrange the prawn, salmon, lotus root, shiitake and mange tout beautifully(this order is recommended) !.

Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll 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! My Scattered Sushi toppings are easy to prepare or can be made ahead. This recipe for Japanese chirashizushi, known as scattered sushi, is served on plates or in bowls with colorful toppings.