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Chirashizushi (scattered Sushi) Recipe

Chirashizushi (Scattered Sushi) Recipe
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Category : party/celebration dish
Serving : 3
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Prepare the ingredients before making Chirashizushi (Scattered Sushi) in your home. Then, follow these steps below to serve Chirashizushi (Scattered Sushi) for your family or friends.

Ingredients: Chirashizushi (Scattered Sushi)

  • 4 cups vinegared sushi rice →
  • 2 shiitake mushrooms (soak them in water for more than 1 hour.)
  • 1/2 carrot (peel and cut into thin sticks)
  • 1 abura-age (deep-fried tofu)
  • 2 eggs for kinshi-tamago (shredded thin omelette for topping)
  • 1 bunch spinach (trimmed and blanched in boiling water and cut into 3 cm for topping)
  • 2 Tbsp red pickled ginger (for topping)
  • 1 Tbsp toasted sesame seeds
  • 280 ml dashi (use the soaking liquid from shiitake mushrooms) *
  • 40 ml soy sauce *
  • 40 ml mirin *
  • 30-40 g sugar, to taste *

How to Make Chirashizushi (Scattered Sushi)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Chirashizushi (Scattered Sushi) in your home by yourself.

    Step 1
  • Remove stems of shiitake mushrooms and slice thinly. Cut aburaage into short strips.
  • Step 2
  • Put shiitake mushrooms, carrot, abura-age, and the * ingredients and bring to a simmer over medium heat, then lower the heat, and continue to simmer until the liquid is almost gone. Let them cool.
  • Step 3
  • Put vinegared sushi rice, simmered vegetables into a (wooden sushi) bowl and mix together.
  • Step 4
  • Top with kinshi-tamago, pickled ginger, spinach, sesame to finish.
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