Seafood chirashi sushi recipe
Discover our delicious chirashi sushi recipe! Ideal to make an impression on your guests!
Equipment
- 1 hangiri
Ingredients
Vinegar rice
- 700 g of hot Japanese rice
- 2 tbsp vinegar rice
- 2 tbsp of sugar
- 1 pinch of salt
Shiitake and carrot marinade
- 2 dried mushrooms shiitake
- 1 carrot
- 1 tbsp of sake
- 2 tsp of sugar
- 1 tbsp shoyu soy sauce
- 2 tbsp mirin
Ingredients on top
- 100 g trout eggs
- 5 boiled shrimp
- 150 g raw bonito
- 150 g raw salmon
- 1 Kinshi omelette (2 eggs and 1 pinch of salt and 2 tsp of sugar)
Instructions
Preparation of vinegar rice
- Wet the bottom of your hangiri and put the hot rice on top. Then, pour your heated marinade (rice vinegar, sugar and salt). Using a rice spatula, mix your rice to aerate and cool it. Reserve your rice with a damp cloth over it. For more details, we invite you to see our recipe for vinegared sushi rice.
Preparation of shiitake mushrooms and carrots
- Rehydrate dried shiitake mushrooms with water, cut off the stem and cut into thin slices. Peel the carrots and cut them into julienne. Add a little oil to a skillet over medium heat then add the shiitake mushrooms and carrots. Cook them over low heat until tender.
- Then add the marinade over low heat as well: sake, sugar, soy sauce, mirin. Let simmer until the broth has reduced. Add these shiitake mushrooms and carrots to the vinegar rice and mix in the hangiri.
Preparing the Kinshi Omelet
- Mix the eggs, sugar and salt together. In a large skillet, make a thin omelette. Once the kinshi omelette is cooked, place it on a cutting board and fold it in half to cut it into thin strips.
- Place these strips on your rice mixture in the hangiri.
Fish preparation
- Cut the tuna and salmon into cubes and the prawns into small pieces. Arrange in order, the prawns, the tuna, the salmon, the trout eggs and finally the flat beans.
