Prairie Chirashi-Bowl
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Ingredients
- 2 cup rice
- 4 shiitake mushrooms
- 1 carrot small size
- 5 tbsp peas frozen
- 2 egg
- 4 slice smoked salmon
- 8 shrimp
- 1 cucumber small size
- 1/2 avocado
- 1 sheet Japanese nori seaweed
- 2 tbsp soy sauce
- wasabi
- 2 tbsp lemon juice
Ingredients
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Instructions
- To make this chirashi bowl, we’ll need sushi rice. (Check this link: http://www.japan-recipe.com/recipe/sushi-rice/ )
- Soak Shiitake mushrooms in water for about 10 minutes. Keep the water for later use. Thaw out the frozen peas. Cut the carrots into short, thin slices.
- Marinade the smoked salmon in a mix of soy sauce, wasabi and lemon juice for about 30 minutes.
- Preparing shrimp is a little tricky, so please follow me. Skewer the shrimp from the tail to the head to prevent it from curling up when boiled.
- Put about one teaspoon of salt in the boiling water, and add sake, about a tablespoon full. Put the shrimp in the boiling water. When the color of the shrimp changes to drunken red, it’s done. Pull the shrimp out of the water and wash it under cold running water.
- Peel the shrimp, and make a cut on its belly. Careful not to cut right through. Open the shrimp flat. Marinade it in the mix of soy sauce, wasabi and lemon juice about 30 minutes.
- Slice shiitake mushrooms into thin strips.
- Put the shiitake and carrots in the shiitake water and bring it to a boil. Add seasoning, sugar and soy sauce. Keep it boiling for about 10 minutes.
- Before turning off the heat, add the peas. Pour the contents into a strainer as we won’t need the liquid.
- Now I’m making thinly sliced egg, called “Golden thread egg”. Beat the egg, heat the pan, put in some oil, and pour in the egg, just enough to cover the surface of the pan. Wait until the egg starts congealing, and flip!!
- Layer up the sheets of egg, roll them up, and cut them into thin strips. “Golden thread egg!” If you are in a hurry, scrambled egg will do.
- Squeeze the remaining liquid out of the shiitake, carrot and pea mix and add it to the sushi rice.
- Stir the rice very well. Mix the sushi rice almost as if you were slicing into the rice, or the rice may become cloggy and gooey.
- Now it’s decoration time! Serve the chirashi sushi in a bowl. Scatter “Golden thread egg” on the rice. This is optional, but if you like, scatter fish row on top. It can add a nice colour to the rice. Place the cucumber slices on.
- And avocado. Many Japanese say that avocado dipped in wasabi soy sauce tastes like good tuna sashimi. Try it, and you may feel you are eating nice seafood.
- Make a flower petal with the salmon, if you are feeling artistic. Put the shrimp on.
- Now we are at the final stage. If available, put red ginger in the middle of the sushi rice. Sprinkle the rice with dried nori seaweed.