Chirashi Zushi（Scattererd Sushi). 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. The colorful sushi is good for decoration and eating.
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Chirashi sushi (is called Chirashi-zushi in Japan) is a kind of sushi. "Chirashi" means scattered, served on plates or bowls with many Chirashi sushi is served for celebrate something or used in party in Japan.
This adorable and colorful dish is made from sushi.
Another close translation for it is "sushi rice salad"; just to give you another idea for the basic original Japanese meaning of the word.
You can prepare Chirashi Zushi（Scattererd Sushi) using 14 components and 5 steps. Right here is how you accomplish.
Active ingredients of Chirashi Zushi（Scattererd Sushi)
- Guidelines. 660 g of Sushi rice (shari).
- Guidelines. of For perfect sushi rice, please see my recipe with another a/c : https://Cookpad.com/us/recipes/12838224.
- Detaile. 10 g of Dried shiitake.
- Detaile. 200 g of Carrot.
- Guidelines. 100 g of Lotus root.
- Detaile. of Green veggies as you like （e.g. Cucumber, Boiled Spinach or Asparagus, Show peas, etc).
- Detaile. of Tamagoyaki (Japanese sweet omelet).
- Detaile. of Recipe :https://Cookpad.com/us/recipes/12838457.
- Guidelines. of Boiled shrimps.
- Directions. of Vinegar marinated fish if any (In Japan, normally use Gizzard shad or Horse mackerel).
- Detaile. of Soy sauce.
- Directions. of Sugar.
- Step by step. of Vinegar.
- Step by step. of Salt.
Generally, Chirashi Sushi or simply Chirashi means "scattered" (=chirashi 散らし) sushi in Japan where the ingredients are mixed in and topped on sushi rice. It's often vegetarian and if it is not, it usually contains cooked ingredients like cooked unagi rather than raw fish. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings. It's often cooked for celebrating special occasions, such as festivals and birthdays. You can use your favorite sushi toppings.
This Is To Make Chirashi Zushi（Scattererd Sushi)
- Soak dried shiitakes in cold water more than 30 min. To draw "umami" taste perfectly you should take time, but if you're in hurry, use warm water and cut them when they run a bit tender for the knife. Cocer los shiitakes y la zanahoria con 1 cuchara sopera de azúcar, 1 cuchara sopera de salsa de soya y agua usaba para ablandar los shiitakes. Si están secos durante de cocer, añadir poco agua. Chirashi Zushi (sushi di.
- Julienne the shiitake and carrot, and cook over low heat with 1 tbsp Sugar, 1 tbsp soy sauce and water to be used to soak shiitakes. Boil off all the excess water. (if water evaporates before the veggies run tender enough, add some water).
- Slice thinly the lotus root and boil with a pinch of salt, 1 teaspoon of sugar and 1 tbsp of vinegar. Cook for 2-3 min, then drain in the strainer if it's watery. Mezclar el arroz, el shiitake & la zanahoria, y la mitad del rizoma de loto.
- Mix sushi rice, carrot&shiitake, and lotus root..
- Decorate the sushi like with veggies, omelet, fish..
This unusual version (often referred to as scattered sushi) consists of a bowl of sushi rice complemented with a wide group of ingredients that are either layered on top or mixed in the rice. There are two traditional ways to prepare a bowl of chirashizushi. By Matt Lee and Ted Lee. Scatter scallions and sesame seeds on top. Serve with condiments like soy sauce, wasabi, pickled ginger and rice vinegar, so diners can season and toss sushi with chopsticks or spoons.
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