How to make Japanese Chirashi Sushi, how to make Japanese Chirashi Sushi

Ingredients?

2 eggs

5 slices Japanese red ginger

1 grilled eel with sauce

4 large bowls of rice

3 scallops

3 pieces of salmon

Half avocado

Sushi vinegar Sushi vinegar

1 handful of shredded seaweed

Half cucumber

1 small bowl of salmon roe

How to make Japanese chirashi sushi?

1 Beat the eggs

Beat the two eggs evenly.

2 Make the egg skin

Pour olive oil into the pot, then pour in the egg liquid and bake it into an egg skin.

3 Make vinegar rice

Scoop four bowls of rice and add four tablespoons of sushi vinegar accordingly.

Pour in the sushi vinegar and let it sit for 2 to 3 minutes to allow the hot rice to absorb the sushi vinegar. Then use a spatula to spread the vinegar and rice evenly to avoid breaking the rice. If you don’t have sushi vinegar, you can use white rice vinegar.

4 Cut the ingredients

Cut the egg skin into shreds, cut the cucumber into small slices, shred the salmon, chop the Japanese red ginger, cut the eel into small pieces, and slice the scallops and set aside.

5-cut avocado

Peel the avocado and cut into small pieces.

6 Mix the ingredients well

Put all the previously cut ingredients and shredded seaweed into the vinegared rice, then pour in the crab roe or salmon roe, and mix thoroughly.

Do not put avocado in this step, because the avocado is too soft and can be easily smashed during the mixing process

7 serving plates

Put the mixed Pour the chirashi sushi into the finished plate.

8 Spread the avocados

Spread the avocados evenly on the chirashi sushi.

9 Spread the seaweed shreds

Finally, sprinkle the nori shreds and you’re done!

Chirashi Sushi: “I look like this!”