Chirashizushi with Lots of Toppings
Chirashizushi with Lots of Toppings

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chirashizushi with lots of toppings. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Toppings can be raw fish only, a combination of raw fish, cooked fish and vegetables, or no raw fish. The number of toppings can vary but usually several different toppings are placed on sushi rice. I was born in Tokyo so I am more used to the chirashizushi with raw fish on top.

Chirashizushi with Lots of Toppings is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Chirashizushi with Lots of Toppings is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you can achieve that.

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

We serve this when we celebrate special occasions. However, please remember that rice do gets hard in the fridge. Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top.

Steps 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.

The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in Japan. The biggest part of making chirashizushi is preparing the toppings so let's start with the raw fish. Take a medium bowl and mix wasabi and soy sauce evenly. Now, use a sharp sushi knife to cut salmon and tuna into half-inch cubes. Mix the fish cubes with the soy sauce and wasabi paste.

So that is going to wrap it up for this special food chirashizushi with lots of toppings recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!