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Dans la lune

December 9, 2019

Chirashi Sushi

Chirashi Sushi

Print this recipe
Persons
3
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Chirashi Sushi

Ingredients

  • 2 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
  • 2 rice cooker cups of water

Ingredient A

  • 45g rice vinegar or apple cider vinegar
  • 35g white sugar
  • 8g fine salt
  • 1 tbsp white sesame

For the garnish:

  • 2 eggs
  • 1/4 tsp fine salt
  • 1/3 tsp sugar
  • 150g smoked salmon - cut into small pieces
  • 100g crab sticks - chopped
  • 1 tbsp mayonnaise
  • 150g cooked Shrimp - cut into half
  • 15cm cucumber
  • 50g Ikura (salmon roe)

Instructions

  • 1. In a small pan, add the ingredient A. Bring to a boil. Set aside, this is the sushi vinegar.
  • 2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10min.
  • 3. Transfer the rice to a sushi rice mixing tub or a medium size bowl. Pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Add white sesame and mix. Let it cool down.
  • 4. Egg Whisk the eggs, add sugar and salt. Whisk to combine well. Heat a non-stick frying pan and grease it, wipe off the excess oil. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When it is cooled, roll up and cut into thin ribbons. Set aside.
  • 5. Crab sticks In a small bowl, add crab and mix with mayonnaise. Set aside.
  • 6. Arrange sushi with all the toppings you’ve prepared. Decorate your chirashi sushi as you like! (Here is was I did here : First I spreaded the shredded egg over the rice, then from edge to center crabs, shrimps, smoked salmon. Spread cucumber. Finally place ikura as you like.)
  • Enjoy!
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Rice

May 27, 2018

Quick mixed sushi

Quick mixed sushi

Print this recipe
Serving Size
5 to 6 people
Prep Time
40 minutes
Cook Time
20 minutes
Total Time
1 hour
Quick mixed sushi

Ingredients

  • 4 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
  • 4 rice cooker cups of water (160ml x 4 = 640ml)

For the seasoning of rice (A)

  • 100ml apple cider vinegar or rice vinegar
  • 52g sugar
  • 12g salt (2 tsp)

For the filling

  • 100g crab sticks - roughly chopped
  • 160g ham - chopped
  • 300g cucumber - cut into small cubes (or 200g green beans - cut into small pices)
  • 1/2 tsp salt
  • 60g mayonnaise
  • 3 eggs
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • 20 mini tomatoes - cuto into half
  • 120g smoked salmon - cut into bite sizes

Instructions

  • 1. In a small pan, add the ingredient A. Bring to boil. Set aside, this is the sushi vinegar.
  • 2. Wash the rice well and drain. Transfer the rice in the rice cooker bowl and add water. Press to start. Once it is done, let the rice set in for about 10 mins.
  • 3. Transfer the rice to a sushi rice mixing tub (moistend with a water) or a medium bowl, and pour sushi vinegar over the rice. Slice mix the rice with a rice paddle gently to combine vinegar and rice together well. Let it cool down.
  • 4. Making scrambled eggs In a bowl, add egg, sugar and salt and mix well. Heat some oil in large nonstick skillet over medium heat until hot. Pour in egg mixture. Mix with 4 to 5 chopsticks, forming large soft curds. Set aside.
  • 5. In an another bowl, add cucumber and mix with salt. Leave for about 15 min. Drain well and mix with mayonnaise. Set aside.
  • 6. Now add all the filling ham, cucumber (or green beans), egg, crab sticks into the sushi rice. Mix gently with a rice paddle. Do not over mix. Laslyt, add the tomatoes and mix lightly. Arrange some smoked salmon over the sushi for topping.
  • Cover and chill until ready to serve.
© 2021 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Japanese, Rice, Salad, Seafood

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  • Karen Thank you for your reply. I tried the recipe but k
  • Karen Thank you for your reply. I tried the recipe but k
  • Dans la lune How much flour do they let you put as maximum? if
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