Simple Way to Prepare Super Quick Homemade Chirashizushi with Lots of Toppings

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, chirashizushi with lots of toppings. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Chirashizushi with Lots of Toppings is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Chirashizushi with Lots of Toppings is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chirashizushi with Lots of Toppings:

1. Make ready 360 ml uncooked White rice
2. Prepare 5 cm Kombu
3. Take 3 tbsp ○Rice vinegar
4. Make ready 3 tbsp ○Sugar
5. Get 1 tsp ○Salt
6. Get 4 Dried shiitake mushrooms
7. Get 1 small Carrot
8. Get 1 section Lotus root
9. Prepare 400 ml The soaking liquid from the dried shiitake mushrooms
10. Take 3 tbsp ◎Soy sauce
11. Prepare 2 tbsp ◎Sake
12. Prepare 4 tbsp ◎Mirin
13. Get 3 tbsp ◎Sugar
14. Take 3 Eggs
15. Get 3 tbsp △Sugar
16. Take 1 1 teaspoon △Salt
17. Get 15 Snow peas
18. Make ready 150 grams Ikura (salmon roe preserved in soy sauce)
19. Make ready 1 whole sheet Nori seaweed

Instructions to make Chirashizushi with Lots of Toppings:

1. Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
3. In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
4. Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
6. Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
7. Add the simmered vegetables from Step 3 to the rice and mix in.
8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
9. Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.

So that’s going to wrap it up with this exceptional food chirashizushi with lots of toppings recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!