Video:How to Make Chirashizushi

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Transcript:How to Make Chirashizushi

Hi. I am Hiroko Shimbo of Hiroko’s Kitchen LLC in New York City here for About.com. I am going to show you Chirashizushi. Sushi rice topped with fresh or cooked seafood.

To Make Chirashizushi, You'll Need:

• Sushi rice cooked (seasoned with rice vinegar, sugar, salt)
• Fish, Sushi quality yellow tail, tuna and salmon
• Shrimp.
• Dried shitaki mushroom. (soaked in water about 2 hours)
• Pickled sushi ginger,
• Fresh cucumber
• Lemon
• Shiso
• Wasabe
• Shoyu, which is a Japanese soy sauce.
• Three teaspoons sugar

Cook Shrimp and Mushrooms for Chirashizushi

Now let’s start with shrimp. Shrimp when it’s cooked bends. To prevent it, we put the shrimp on a skewer and cook the shrimp two minutes. Let it just cool. Peel the shell. I am cutting this open, just a kind of butterfly. Here, I have sugar and salt. Rub the shrimp.

Two mushrooms, add the soaking water. Simmer 20 minutes. Now, let’s season with three teaspoons sugar and cook ten more minutes. Now, season with one and a half teaspoon Shoyu and cook ten minutes.

Cut Ingredients and Assemble the Chirashizushi

Cucumber. Lemon. Let’s make this inner V shape. And use as wasabi container. Let’s cut the fish, tuna, always cut against the grain. And then continue cut. Yellow tail, I am going to cut a different way. A little just a chunk. So, Chirashizushi assembly.

Here is the Chirashizushi. Thanks for watching. To learn more, visit us on the web at about.com.