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Flower Chirashi Sushi Recipe

Flower Chirashi Sushi Recipe
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Serving : 2
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Prepare the ingredients before making Flower Chirashi Sushi in your home. Then, follow these steps below to serve Flower Chirashi Sushi for your family or friends.

Ingredients: Flower Chirashi Sushi

  • 550 grams, about 3 small bowlful Plain cooked rice
  • 1 commercial Chirashi sushi mix
  • 10 thin slices Carrot
  • 2 Dried shiitake mushrooms
  • 1 Koya tofu
  • 10 Mangetouts
  • Kinshi tamago (finely shredded thin omelet)
  • 2 ● Eggs
  • 1 tsp ● Sugar
  • Prawns
  • 5 to 10 (cooked)
  • 1 tbsp ○Vinegar
  • 1/2 tsp ○Sugar
  • 1 Sakura denbu

How to Make Flower Chirashi Sushi

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Flower Chirashi Sushi in your home by yourself.

    Step 1
  • Add the ● ingredients to the eggs and make Kinshi tamago.
  • Step 2
  • Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
  • Step 3
  • Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
  • Step 4
  • Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
  • Step 5
  • Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
  • Step 6
  • Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
  • Step 7
  • Arrange the sliced prawns, carrots and mangetouts on top and serve.
  • Step 8
  • If you have leftover rice, serve with other ingredients as is.
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