<CHIRASHIZUSHI～FESTIVE SUSHI～>

On May 5th we celebrate Children's day. We cerebrate kid’s growth and health.

To make our table a little festive, I always make CHIRASHIZUSHI. It's a kind of sushi which is very popular in Japanese home-cooking at special occasions .

Each family has their own recipe for CHIRASHIZUSHI.

I'm introducing my version here which I believe is the easiest. You can arrange it your own way by adding in your favorite toppings.

It’s great for a home-party too!

The egg looks like a noodle. I'm using seaweed instead of shiitake mushrooms in the picture.

My kids are helping me mix the rice.

＜Yield> 5 servings

<Prep time> 5 minutes (doesn't include making the rice)

<Cook time> 15 minutes

<Ingredients>

300g rice + 300ml water (to make the rice)

100g raw salmon (sushi grade)

1/2 cucumber

2 tablespoons toasted sesame seed

Sushi vinegar

egg omelette

2 eggs

Seasoning A

1 teaspoon Mirin

1 teaspoon potato starch + 1 teaspoon of water

pinch of salt

Carrot and mushroom seasoned with sweetened soy sauce

1 carrot (80g)

3 shiitake mushrooms

Seasoning B

½ cup fish stock

½ tablespoon Soy sauce

1 teaspoon Mirin

½ teaspoon sugar

<Optional toppings>

broccoli sprouts

shredded nori seaweed

<Directions>

1. Cook 300g of sushi rice with 300ml of water.

Dice the cucumber and salmon into 2 cm cubes.

2. Combine the potato starch with the 1 tsp of water then dissolve them well. Beat the eggs then and add in the mirin, salt and potato starch mixture. Whisk until everything is well combined. Heat the vegetable oil over medium heat. Pour ⅓ of the egg mixture and spread it evenly on your pan. Lower the heat to low. Once the edges get dry and the egg is cooked half way through, flip it over. After 10 seconds, transfer it to a cutting board. Repeat the same process twice. Cut the egg "crepe" in half and shred them.

3. Shred the carrot and shiitake mushrooms finely. Heat the vegetable oil over medium, and stir them for 1 minute. Then add in Seasonings B and simmer it until almost all the liquid has evaporated.

4. In a bowl, mix the steamed rice with the sushi vinegar using cutting strokes as well as fanning the rice. Once the rice has cooling down, add in the carrots and shiitake mushrooms (step 3) and toasted sesame seeds. Combine them well.

5. Make a bed of rice (step 4) on your serving plate. Top with the shredded eggs (step 2), cucumbers, salmon and garnish with some broccoli sprouts. Now it's ready to be enjoyed!

<Note>

Tips for making the egg:

・ You can substitute potato starch for corn starch.

・For making the egg, I’m using a 15㎝ diameter non stick pan.

・When you make the egg, keep it over low heat otherwise it will burn. When you flip the egg, the edges should be dry but the surface is still slightly wet.

Tips for making sushi rice:

・If you don’t have sushi vinegar you can make it by following the directions below:

1 tbsp of sugar, 1/2 tsp of salt, 30ml of rice vinegar then combine them well.

・When you mix the rice and sushi vinegar together, the rice need to be steaming hot in order to let the rice grains absorb all the sushi vinegar.

・Try not to smash the rice grains when you mix them, otherwise the rice become too sticky and mushy.

<Storage time>

Store in an air-tight container in the fridge for up to 2 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!