Chirashi sushi – rice with fish, seafood and vegetables

écrit le par Posté dans : Japan, Salad | tag(s) : , , , , , , , ,
Ease : 1
Cost : 2
Spicy :
People : 6
  • Baking :
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    Ingredients :

    • 1 cup of sushi rice
    • 4 dried mushrooms
    • 1 tablespoon of Japanese soy sauce
    • 1 teaspoon of sugar
    • 100 g of crabmeat or cooked shrimp
    • 100 g of raw fish net
    • 2 eggs
    • 1 pinch of salt
    • oil
    • 50 g of bamboo shoots, thinly sliced ​​
    • 1 little box of cooked peas
    • 1 piece of lotus root canned minced
    • 1 tablespoon of kombu (kelp) salt and vinegar, minced
    • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
    • few sprigs of beni shoga (pickled ginger) for garnish

    Preparation :

    Prepare the sushi rice to cool.

    Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

    Crumble crab meat or shrimp cut into strips.
    Make a thin omelette undercooked, and cut into thin strips.

    Mix rice with all ingredients, using the most colorful for garnish and serve cold.

    Astuces : It may be added to this rice salad all kinds of ingredients.

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