Chirashi Sushi - JFC International
Main Dish / Japanese, 5
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Cooking tools:
- Rice cooker
- Pot
- Saucepan
- Colander
- Slotted spoon
- Chef's knife
- Cutting board
- Kitchen shears
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Serving platter
- Stove
Ingredients
- Nishiki Medium Grain Rice
- Japanese egg crepe (Kinshi Tamago), thinly sliced
- 5-10 deveined, unshelled shrimp
- ½ cup crab flakes
- ¼ salmon roe
- 5-10 parboiled snow peas
- Shredded nori dried seaweed
- 1/3 cup Nishiki rice vinegar
- 3 tbsps sugar
- 1 ½ tsps of salt
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