Recipe of Quick How To Make Sushi Rice for Chirashi Sushi

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, how to make sushi rice for chirashi sushi. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

How To Make Sushi Rice for Chirashi Sushi is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. How To Make Sushi Rice for Chirashi Sushi is something which I’ve loved my entire life.

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

The ingredients needed to make How To Make Sushi Rice for Chirashi Sushi:

1. Make ready 540 ml Uncooked white rice
2. Prepare 600 ml Water or kombu based dashi stock
3. Take ★For the sushi vinegar:
4. Take 66 ml Vinegar
5. Take 2 tbsp Sugar
6. Prepare 1 tsp Salt

Steps 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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