Simple Way to Make Eric Ripert Chirashizushi (Scattered Sushi) with salmon and shrimp

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chirashizushi (scattered sushi) with salmon and shrimp. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chirashizushi (Scattered Sushi) with salmon and shrimp is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chirashizushi (Scattered Sushi) with salmon and shrimp is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have chirashizushi (scattered sushi) with salmon and shrimp using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chirashizushi (Scattered Sushi) with salmon and shrimp:

1. Get white Japanese rice (3GOU or 540ml)
2. Get water (540 ml if using pressure cook)
3. Get rice vinegar
4. Make ready sugar
5. Prepare salt
6. Get dried shiitake mushroom (soaked in water)
7. Take carrot
8. Get dashi stock
9. Prepare water (used to soak dried shiitake)
10. Make ready sugar*
11. Get sake*
12. Prepare soy sauce*
13. Get mirin*
14. Take lotus root
15. Take dashi stock
16. Prepare rice vinegar
17. Get sugar
18. Take salt
19. Take eggs
20. Make ready sake
21. Get sugar
22. Prepare king/tiger prawn (peeled)
23. Prepare salmon for sashimi
24. Get mange tout peas
25. Get Nori (dried seaweed)

Instructions to make Chirashizushi (Scattered Sushi) with salmon and shrimp:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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).
7. 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) !

So that’s going to wrap this up for this exceptional food chirashizushi (scattered sushi) with salmon and shrimp recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!