Chirashi sushi – rice with fish, seafood and vegetables

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

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.