Photograph of the finished Chirashizushi

Japan · Cơm sushi thập cẩm Chirashi

Chirashizushi

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 400 g
  • Photograph of Rice vinegar Rice vinegar 60 ml
  • Photograph of Sugar Sugar 32 g
  • Photograph of Salt Salt 8 g
  • Photograph of Salmon fillet Salmon fillet 240 g
  • Photograph of Tuna Tuna 160 g
  • Photograph of Prawns Prawns 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Cucumber Cucumber 120 g
  • Photograph of Nori seaweed Nori seaweed 8 g
  • Photograph of Wasabi Wasabi 12 g
  • Photograph of Soy sauce Soy sauce 60 ml

Method

  1. 1 Cook the rice until slightly dry, then mix with vinegar, sugar, and salt, and let it cool for 5 minutes.
  2. 2 Fry the egg very thinly, then cut it into strips to make kinshi egg.
  3. 3 Slice the salmon and tuna into thin slices, boil the shrimp for 2 minutes, then peel them.
  4. 4 Spread the vinegared rice in a wide bowl, then top with shredded egg and sliced cucumber.
  5. 5 Arrange the seafood in blocks of color, then sprinkle with shredded seaweed.
  6. 6 Serve immediately with soy sauce mixed with wasabi.
Start cooking