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Canned Mackerel Chirashi Sushi Recipe
To cook Canned Mackerel Chirashi Sushi you only need 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Canned Mackerel Chirashi Sushi :
Use Canned mackerel (soy sauce or miso flavored).
Use Sugar snap peas.
You need to prepare Chikuwa.
Use Beni-shouga red pickled ginger, finely chopped.
You need to prepare servings Sushi rice.
Use [A].
You need to prepare Sugar.
You need Soy sauce.
You need [B].
You need to prepare Eggs.
You need Katakuriko.
Provide Soy sauce.
Use Sake.
Canned Mackerel Chirashi Sushi step by step :
Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan..
Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done..
Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also..
You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro....
...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate..
Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings..
Serve cut into portions..
Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas..
See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage..
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