Chirashizushi with Leftovers from Osechi

1. 1

   Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely.

2. 2

   Cut the pickled baby herrings or octopus into small bite sizes.

3. 3

   Cook the frozen prawns in strong Japanese dashi stock quickly to defrost and turn the heat off.

4. 4

   Leave to cool the prawns in the liquid.

5. 5

   Cook the rice until al dente as in [].

6. 6

   Mix in the sweet vinegar without mashing the rice grains.

7. 7

   Add sesame seeds if you like.

8. 8

   Mix in the step 1 vegetables, prawns and pickled baby herrings into the step 3 rice.

9. 9

   Garnish with datemaki omelet or hard scrambled eggs, boiled snow peas, and salmon roe on top.

10. 10

    This is my chirashizushi for 2011.

11. 11

    I added vinegared octopus and it looked very colourful.

* Per serving · 4 servings · Values may vary.

No additional tips available.