Chirashi Sushi (Scattered Sushi)_Washoku Lesson

Mix the ingredients of (A).* Put freshly cooked white rice into a rice tub and stir in the ingredients of (A). Use a rice ladle to break up the rice. Once (A) is thoroughly mixed in, add the sesame seeds and stir. Then, cover the bowl with a damp towel.

Crack the eggs into a bowl and break them up, then add in (B) a stir. Heat a fry pan on medium heat, grease it lightly with cooking oil, and pour in 1/4 of the egg mixture. Spread the egg all around the pan and reduce the heat to medium-low. Once the egg is firm, flip it over to fry momentarily, then remove it from the pan. Fry the remaining egg mixture, repeating the steps until there are 4 omelettes.

Once the residual heat has cooled, layer the four freshly-fried omelettes from Step 2 atop each other and slice into 4 long equal pieces. Then layer the lengths of omelette atop each other again and slice into thin strips, cutting from the edge.

If available, cut the carrot slices with a flower-shaped cutter (if a flower-shaped cutter is not available, coin-shaped carrot slices will do). In a pot, add the carrots and (C), and heat on medium. Once it begins to boil, cover with a lid and let simmer on low heat for 5-6 minutes. Then turn off the heat, and allow the pot to cool. Once the residual heat has cooled, put the boiled shrimp in the same pot and allow all the ingredients to soak together.

Cut the cucumber into thin coin-shaped slices. Sprinkle with salt and allow to sit for 5 minutes, then remove the moisture.　

Remove the stringy part from the snow peas, then heat in boiling water for 5 seconds, and then move them into cold water. After removing excess moisture, put them in (D) for up to 5 minutes. Then cut them diagonally into halves.

Serve the rice in a bowl. Sprinkle with the cucumbers and the omelette strips from Step 3, then layer with the carrots, boiled shrimp, and snow peas. When you eat the Chirashi Sushi, you can sprinkle a small amount of soy sauce (not included in ingredient list).