Salmon chirashi-zushi

Salmon chirashi-zushi


Chirashi means "to scatter" so chirashi-zushi is the sushi ingredients scattered in a large bowl. It is perfect for serving large crowds.

The ingredient of Salmon chirashi-zushi

  1. 3 cups sushi rice
  2. 90ml rice vinegar
  3. 1/3 cup (55g) caster sugar
  4. 1/2 large carrot, finely chopped
  5. 6 dried shiitake mushrooms, stalks discarded
  6. 25g kanpyo (dried gourd shavings), rinsed
  7. 1 1/2 tablespoons soy sauce
  8. 140g whole peeled bamboo shoot, cut into 1cm pieces
  9. 8 eggs
  10. 1 1/2 teaspoons bonito dashi (stock) powder
  11. 1 tablespoon mirin (rice wine)
  12. 1 tablespoon vegetable oil
  13. 400g sashimi-grade salmon, cut into 4mm-thick slices
  14. 60g snow peas, blanched, trimmed, thinly sliced diagonally
  15. 50g salmon roe (optional), to serve

The instruction how to make Salmon chirashi-zushi

  1. Rinse rice under cold running water until water runs clear. Cook in a rice cooker with 3 1/2 cups water. Combine vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small bowl. Transfer hot rice to a large bowl. Sprinkle with vinegar mixture, while mixing rice quickly with a spatula. Using a stiff piece of paper, fan rice while stirring to cool it (this will give it a shine).
  2. Meanwhile: place carrot, 1/2 cup water and a pinch of sugar and salt in a small saucepan and cook over medium heat for 3-5 minutes or until soft. Drain, then set aside to cool.
  3. Place shiitake in a bowl and pour over 2 cups lukewarm water. Stand for 20 minutes or until soft. Drain and finely chop, reserving soaking liquid.
  4. Place kanpyo in a sieve and rinse under cold running water. Rub 1 teaspoon salt into kanpyo and rinse again. Cook in a large saucepan of boiling water for 5 minutes or until soft. Drain, then finely chop.
  5. Place reserved shiitake liquid, shiitakes, remaining sugar, soy sauce, kanpyo and bamboo in a small saucepan. Cook over medium heat for 20 minutes or until water has almost evaporated. Set aside to cool.
  6. Combine eggs, dashi and mirin in a bowl. Heat oil in a 20cm non-stick frying pan over low heat. Working in batches, pour in 1/4 cup egg mixture to make a thin omelette. Cook for 1 minute each side or until just set but not browned. Remove from pan and cut into thin strips.
  7. Fold carrot and shiitake mixture into rice. Using slightly moistened hands, mould heaped tablespoons of rice mixture into 2.5 x 5cm rectangles, about 2.5cm high. Top with a slice of salmon, snow peas, omelette strips and salmon roe, if using. Serve.

Nutritions of Salmon chirashi-zushi

calories: NutritionInformation

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