Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, canned mackerel chirashi sushi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. Mackerel (saba) Mackerel has the longest history in [traditional] edomae-style sushi.
Canned Mackerel Chirashi Sushi is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Canned Mackerel Chirashi Sushi is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Canned Mackerel Chirashi Sushi:
- Prepare 1 can Canned mackerel (soy sauce or miso flavored)
- Get 30 grams Sugar snap peas
- Make ready 1 Chikuwa
- Make ready 1 Beni-shouga red pickled ginger, finely chopped
- Prepare 4 servings Sushi rice
- Get [A]
- Prepare 2 tbsp Sugar
- Take 2 tsp Soy sauce
- Get [B]
- Take 2 Eggs
- Get 1 tsp Katakuriko
- Take 1 tsp Soy sauce
- Take 1 tsp Sake
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. Prepare the toppings of your choice, scatter them on sushi rice, and voila!
Steps to make Canned Mackerel Chirashi Sushi:
- Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
- Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
- 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.
- 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…
- …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
- Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
- Serve cut into portions.
- 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.
- See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.
My Scattered Sushi toppings are easy to prepare. The world's first canned Mezcal cocktail from Oaxaca, Mexico. Natural lime and orange flavors, Mezcal, lime and jalapeño..and can be overwhelming, but you can do no wrong if you stick to the sushi and sashimi, particularly the chirashi don and the The dish includes salmon, tuna, uni, ebi, blue marlin, mackerel, kani (crab stick) What's your favorite sushi/sashimi spot in your area? Do you have a go-to spot for chirashi? How to make mackerel sashimi - Learn how to create stunning sushi dishes with the guidance of self-taught sushi chef, Davy Devaux.
So that is going to wrap this up for this exceptional food canned mackerel chirashi sushi recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
