Food recipes
How To Make Sushi Rice for Chirashi Sushi
How To Make Sushi Rice for Chirashi Sushi Ingredients: rice, white, long-grain, regular, unenriched, cooked without salt water, bottled, generic vinegar, distilled sugars, granulated salt, table Directions: Rinse the...
How To Make Sushi Rice for Chirashi Sushi
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
vinegar, distilled
sugars, granulated
salt, table
Directions:
Rinse the rice 1 hour before cooking, and drain in a sieve.
Cook the rice in an equal amount of water or konbu seaweed dashi stock.
Make the sushi vinegar.
Put the ingredients in a small saucepan and heat up a bit and dissolve the sugar and salt.
You can also just stir well until it dissolves without heating it up.
Moisten the handai (wooden sushi rice tub) with water or vinegar.
Put the freshly cooked rice in, drizzle on the sushi vinegar, and mix using a cut-and-fold motion.
Cover the rice with a moistened and wrung out kitchen towel and leave for about a minute to allow the sushi vinegar to soak into the rice.
Mix using a cut-and-fold motion while fanning the rice.
Cool down to body temperature.
Mix in the additional chirashi sushi ingredients at this point.
Put the mixed rice into a large serving box (juubako).
Decorate the top with kinshi tamago (shredded thin omelette), slices of kamaboko and snow peas.
Your chirashi sushi is done.
Ingredients:
rice, white, long-grain, regular, unenriched, cooked without salt
water, bottled, generic
vinegar, distilled
sugars, granulated
salt, table
Directions:
Rinse the rice 1 hour before cooking, and drain in a sieve.
Cook the rice in an equal amount of water or konbu seaweed dashi stock.
Make the sushi vinegar.
Put the ingredients in a small saucepan and heat up a bit and dissolve the sugar and salt.
You can also just stir well until it dissolves without heating it up.
Moisten the handai (wooden sushi rice tub) with water or vinegar.
Put the freshly cooked rice in, drizzle on the sushi vinegar, and mix using a cut-and-fold motion.
Cover the rice with a moistened and wrung out kitchen towel and leave for about a minute to allow the sushi vinegar to soak into the rice.
Mix using a cut-and-fold motion while fanning the rice.
Cool down to body temperature.
Mix in the additional chirashi sushi ingredients at this point.
Put the mixed rice into a large serving box (juubako).
Decorate the top with kinshi tamago (shredded thin omelette), slices of kamaboko and snow peas.
Your chirashi sushi is done.