Easy Chirashizushi Recipe Scattered Sushi Perfection

Name: Easy Chirashizushi Recipe Scattered Sushi Perfection
Total time: 75 min
Ingredients: 720 ml (3 cups) Uncooked white rice, Japanese short-grain preferred; 5 cm (2 inches) Kombu (dried kelp); 120 ml (1/2 cup) Store-bought sushi vinegar; 8 Dried shiitake mushrooms; Soaking liquid from reconstituting the dried shiitake mushrooms + water (enough to cover); 1 medium Carrot, julienned; 1/2 section Lotus root, peeled, quartered lengthwise, and thinly sliced; 2 1/2 tbsp Soy sauce; 3 tbsp Sugar; 1 pinch Salt; 4 large Eggs; 1 dash Salt; 1 cup Snow peas, trimmed; 1 cup Boiled shrimp (from frozen is fine), peeled and deveined; 1/2 cup Daikon radish sprouts

seafood-portal.com

Craving Chirashizushi recipe Scattered sushi Easy Skip the rolls This vibrant Japanese rice bowl is quick easy and packed with flavour My secret to perfect…

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Ingredients

720 ml (3 cups) Uncooked white rice, Japanese short-grain preferred
5 cm (2 inches) Kombu (dried kelp)
120 ml (1/2 cup) Store-bought sushi vinegar
8 Dried shiitake mushrooms
Soaking liquid from reconstituting the dried shiitake mushrooms + water (enough to cover)
1 medium Carrot, julienned
1/2 section Lotus root, peeled, quartered lengthwise, and thinly sliced
2 1/2 tbsp Soy sauce
3 tbsp Sugar
1 pinch Salt
4 large Eggs
1 dash Salt
1 cup Snow peas, trimmed
1 cup Boiled shrimp (from frozen is fine), peeled and deveined
1/2 cup Daikon radish sprouts