Chirashi Sushi
Photo: flickr user busbeytheelder
Ingredients
3 cups Short-grain rice sushi variety
4 cups Water
10 tablespoons Rice vinegar
3 tablespoons Sugar
4 teaspoons Salt
12 Dried shiitake mushrooms soak 1/2 hr
1 tablespoon Sugar
3 lrgs Eggs
1 tablespoon Sugar
teaspoon Salt
cup Sesame seeds
3 tablespoons Black sesame seeds
4 ounces Soybeans (Edamame) or Baby Lima Beans
2 dozs Shrimp, cooked sliced lengthwise
8 ounces Salmon broiled
5 shts Nori cut into strips
cup Red pickled ginger
Preparation
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Stir together the rice vinegar, sugar and salt in a small bowl until the sugar and salt are dissolved. Uncover the rice, put in a large, wide mixing bowl or roasting pan. Gradually sprinkle on the vinegar mixture while you gently stir the rice. Use a magazine to fan the rice mixture as you stir. Cover and set aside.
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Egg Crepes: In a bowl, mix the eggs with the sugar and salt. Pour through a strainer, using the back of a spoon to speed up the process. Heat a nonstick pan on med heat just until hot. Turn the heat to low, brush the pan with oil and pour in a few tbs of egg batter. Swirl the pan to spread the egg as thin as possible. Cook until the bottom sets and flip over, cook the other side until just set. Continue until the batter is gone, stacking the crepes on a plate. Roll the stack into a log, and slice the log into 1/8" slices. T
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This makes a beautiful presentation, especially with the red of the salmon and the black sesame seeds.
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Notes: This is a typical Japanese picnic food. It does not refrigerate well as the rice gets tough. Well-wrapped leftovers store well in freezer, use a microwave to defrost.
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NOTES : This is a recipe that was given to me from a friend who brought it to a pot luck picnic. It was the best dish there and everyone asked for the recipe. She presented it in a large, round, wooden box. I have made it myself and it was wonderful. She said when she was living in Japan, this was typical Japanese picnic food.
Tools
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Yield:
64.0 servings
Added:
Thursday, February 11, 2010 - 5:23pm