Scattered Sushi Chirashizushi Food

SCATTERED SUSHI (CHIRASHIZUSHI)

Steps:

• Remove heads and veins from the prawns.
• Hold prawn horizontally with the tail on the left (for right hander) and the belly facing down.
• Starting from the head end, put through a toothpick along the back between the shell and the flesh.
• When the toothpick reaches half way, point the tip of the toothpick downwards and push it further towards the tail so that the toothpick cuts through the flesh. This will prevent the prawn from curling when cooked.
• Repeat for the remaining prawns.
• Bring a small saucepan with water and a tablespoon of vinegar to a boil. Add the prawns and cook for a couple of minutes.
• Drain, remove the toothpicks, let them cool and remove shells.
• Butterfly the prawns by cutting the belly side from the head end to the tail, leaving the dorsal side of the flesh and skin intact.
• Cut the butterflied prawns, perpendicular to the butterfly cut, into 3 similar size pieces (note 8).
• Cut the grilled eel perpendicular to the backbone, to 2cm/¾" wide pieces.
• Cut each piece in half crosswise to make each piece almost square.
• Break the stem end of snow pea gently and pull the tip towards the other end. The tough string that runs along the side comes off.
• Pinch the other end, trim and pull the other side of the tough string (if you can) towards the stem end.
• Place the snow peas in a microwave safe bowl with a small amount of water, sprinkle tiny amount of salt and cover with cling wrap. Cook for 1 minute.
• Rinse under cold water to quickly cool them down. Pat dry with a paper towel.
• Cut each snow pea pod diagonally into two pieces. If the pod is very large, cut it into three pieces diagonally so that you will have two ends and one diamond-shape piece.,
• Spread the sushi rice thinly in a large shallow plate.
• Scatter simmered shiitake mushrooms over the rice.
• Scatter kinshi tamago over so that the rice and mushrooms are mostly covered.
• Scatter the lotus root pieces over the kinshi tamago.
• Place the prawn pieces with the red side up, randomly but evenly spaced.
• Place the eel pieces with the skin side down, randomly but evenly spaced.
• Make small balls with diced salmon and place them where the large patch of yellow is.
• Place snow peas randomly but evenly spaced.

CHIRASHI SUSHI OR CHIRASHIZUSHI

Steps:

• Wash the rice in a large bowl. Keep on washing it until the water comes out almost clear. Drain the rice and set aside for half an hour. In the rice cooker, add about 2 1/3 cup of water and the rice. Let the rice soak in the water for another half an hour and then start cook until done.
• In the meantime, mix the rice vinegar, sugar and salt in a sauce pan. Cook on low heat and heat until the sugar dissolves and then let it cool . Spread the rice (while it still hot) into a plate or a bowl and sprinkle the vinegar mixture over the rice. Using a rice spatula or a spoon, fold the rice quickly. (the amount is to taste, but use very generously.)
• Rehydrated the shiitaki mushrooms in 2 cups of warm water and reserve the water for cooking. Remove the stems from the mushrooms and slice them thinly.
• Heat 2/3 cup of the reserved mushroom water. Add the sliced shiitake, soy sauce and sugar; simmer on low heat until the liquid is evaporated. Set aside.
• In a large bowl beat the eggs and add 1/2 tablespoon sugar. In an oiled skillet, pour a scoop of egg mixture to make a small crepe-like omelette. Repeat to make a few more until mixture is entirely used. Cut cooked egg into strips.
• Serve the sushi rice using individual bowls and scatter the remaining toppings on top, covering the rice: the sliced shiitake mushrooms, the carrot and cucumber, the imitation crab meat, egg strips and sesame seeds.