How To Make Sushi Rice for Chirashi Sushi
How To Make Sushi Rice for Chirashi Sushi

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, how to make sushi rice for chirashi sushi. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

How To Make Sushi Rice for Chirashi Sushi is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. How To Make Sushi Rice for Chirashi Sushi is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have how to make sushi rice for chirashi sushi using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make How To Make Sushi Rice for Chirashi Sushi:
  1. Prepare 540 ml Uncooked white rice
  2. Take 600 ml Water or kombu based dashi stock
  3. Prepare ★For the sushi vinegar:
  4. Prepare 66 ml Vinegar
  5. Prepare 2 tbsp Sugar
  6. Get 1 tsp Salt
Instructions to make How To Make Sushi Rice for Chirashi Sushi:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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