Guide to Make Chirashizushi with Lots of Toppings

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, chirashizushi with lots of toppings. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chirashizushi with Lots of Toppings is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Chirashizushi with Lots of Toppings is something which I’ve loved my entire life.

Steps to Prepare Chirashizushi with Lots of Toppings

To get started 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 cook it.

Ingredients

The ingredients needed to make Chirashizushi with Lots of Toppings:

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

Instructions

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.

As simple as that Recipe of Chirashizushi with Lots of Toppings

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