Recipe: Appetizing Canned Mackerel Chirashi Sushi

Canned Mackerel Chirashi Sushi. Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings. Learn how to make this quick and easy Among all the different types of sushi in Japan, Chirashi Sushi (ちらし寿司), literally means "scattered sushi", is probably the most common sushi. You can change this preference below. *Chirashi sushi*. -Ingredients-. -mackerel tin -avocado -egg -shredded beetroot -seaweed -ginger paste -rice -rice vinegar -sugar -salt.

I like this dish a lot, because it's a delicious one-bowl meal that. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. This beautifully arranged sushi is the easiest of all the sushi dishes. You can have Canned Mackerel Chirashi Sushi using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Canned Mackerel Chirashi Sushi

1. It's 1 can of Canned mackerel (soy sauce or miso flavored).
2. Prepare 30 grams of Sugar snap peas.
3. It's 1 of Chikuwa.
4. Prepare 1 of Beni-shouga red pickled ginger, finely chopped.
5. It's 4 of servings Sushi rice.
6. Prepare of [A].
7. Prepare 2 tbsp of Sugar.
8. You need 2 tsp of Soy sauce.
9. Prepare of [B].
10. It's 2 of Eggs.
11. It's 1 tsp of Katakuriko.
12. It's 1 tsp of Soy sauce.
13. You need 1 tsp of Sake.

Prepare the toppings of your choice, scatter them on sushi rice, and voila! My Scattered Sushi toppings are easy to prepare. Spanish Mackerel sushi, also known as Sawara in Japanese, is hard to find in sushi restaurants but it is one of my favorite things to eat. There are multiple varieties of mackerels used in restaurants, but the Boston mackerel is the most widely eaten one in the US.

Canned Mackerel Chirashi Sushi step by step

1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan..
2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done..
3. Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also..
4. You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro....
5. ...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate..
6. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings..
7. Serve cut into portions..
8. Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas..
9. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage..

Most often times, these mackerels are. Making sushi at home can be a challenge fraught with angst. It's a rice bowl covered in colorful slices of fish, glistening balls of orange roe, and a rainbow of other Chirashi. Sliced seafood and toppings over sushi rice. It's often cooked for celebrating special occasions, such as festivals and birthdays.