Aromatic Shrimp and Nanohana Chirashi Sushi Recipe

Chopped lemon peel and nanohana bring a delicate bitterness and a refreshing aroma. This is a quick and easy way to enjoy Japan’s chirashi, or scattered‑style, sushi.

Cooking time

60min

Calories

431kcal

Sodium

591mg

Nutrition facts are for one serving.

Directions

Rinse the rice, drain in a colander. Place into a rice cooker, add 450 ml (15.2 fl. oz.) of water and then steam as usual.
Devein the shrimp, place in a pot containing plenty of water. Add in (B), boil the shrimp, peel and then chop into bite-sized pieces.
Boil the nanohana and squeeze out excess moisture. Cut the leaves into 3 cm (1.2 in.) lengths, and the stem into 1 cm (0.4 in.) lengths, then dress with (C).
Trim off the white portion of the lemon peel, then finely chop.
Once the rice is cooked, transfer to a wooden rice tub (handai), and use a chopping motion to mix in (A) without mushing. Once cooled, mix in (2) and (3), and sprinkle on (4).

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - peeling

When deep-frying shrimp or prawns, quite often the tail is left and only the shell is removed. Peel the shell off from the head while making sure that the last abdominal segment to which the tail is attached remains intact. When the shell is peeled off, the legs will also be removed.