Steps to Prepare Any-night-of-the-week Canned Mackerel Chirashi Sushi

Canned Mackerel Chirashi Sushi

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, canned mackerel chirashi sushi. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Canned Mackerel Chirashi Sushi is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Canned Mackerel Chirashi Sushi is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Canned Mackerel Chirashi Sushi:
  1. Prepare 1 can Canned mackerel (soy sauce or miso flavored)
  2. Make ready 30 grams Sugar snap peas
  3. Make ready 1 Chikuwa
  4. Take 1 Beni-shouga red pickled ginger, finely chopped
  5. Prepare 4 servings Sushi rice
  6. Take [A]
  7. Make ready 2 tbsp Sugar
  8. Prepare 2 tsp Soy sauce
  9. Prepare [B]
  10. Prepare 2 Eggs
  11. Get 1 tsp Katakuriko
  12. Take 1 tsp Soy sauce
  13. Get 1 tsp Sake
Instructions to make Canned Mackerel Chirashi Sushi:
  1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
  2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
  3. 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.
  4. 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…
  5. …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
  6. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
  7. Serve cut into portions.
  8. 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.
  9. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.

So that’s going to wrap this up with this special food canned mackerel chirashi sushi recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!