Recipe of Super Quick Homemade Flower Chirashi Sushi

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The ingredients needed to make Flower Chirashi Sushi:

1. Prepare 550 grams, about 3 small bowlful Plain cooked rice
2. Make ready 1 commercial Chirashi sushi mix
3. Make ready 10 thin slices Carrot
4. Get 2 Dried shiitake mushrooms
5. Take 1 Koya tofu
6. Get 10 Mangetouts
7. Take Kinshi tamago (finely shredded thin omelet)
8. Take 2 ● Eggs
9. Get 1 tsp ● Sugar
10. Get Prawns
11. Make ready 5 to 10 (cooked)
12. Make ready 1 tbsp ○Vinegar
13. Make ready 1/2 tsp ○Sugar
14. Make ready 1 Sakura denbu

Instructions to make Flower Chirashi Sushi:

1. Add the ● ingredients to the eggs and make Kinshi tamago.
2. Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
3. Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
4. Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
5. Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
6. Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
7. Arrange the sliced prawns, carrots and mangetouts on top and serve.
8. If you have leftover rice, serve with other ingredients as is.

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