Flower Chirashi Sushi Recipe

Name: Flower Chirashi Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 550 grams, about 3 small bowlful Plain cooked rice; 1 commercial Chirashi sushi mix; 10 thin slices Carrot; 2 Dried shiitake mushrooms; 1 Koya tofu; 10 Mangetouts; 2 Eggs; 1 tsp Sugar; 5 to 10 (cooked); 1 tbsp Vinegar; 1/2 tsp Sugar; 1 Sakura denbu

Servings: persons

550 grams, about 3 small bowlful Plain cooked rice
1 commercial Chirashi sushi mix
10 thin slices Carrot
2 Dried shiitake mushrooms
1 Koya tofu
10 Mangetouts
2 Eggs
1 tsp Sugar
5 to 10 (cooked)
1 tbsp Vinegar
1/2 tsp Sugar
1 Sakura denbu

1
Add the ingredients to the eggs and make Kinshi tamago.
2
Cut the carrot slices with a flower shaped cutter.
3
Rehydrate the dried shiitake mushrooms and slice thinly.
4
Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
5
Marinate the prawns in the ingredients.
6
I used ready-cooked prawns for salad.
7
Cut the koya tofu into small cubes.
8
Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
9
Fill a mould with the prepared sushi rice.
10
Place the egg and denbu on top like in the photo.
11
Arrange the sliced prawns, carrots and mangetouts on top and serve.
12
If you have leftover rice, serve with other ingredients as is.

688

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 550 grams, about 3 small bowlful Plain cooked rice, 1 commercial Chirashi sushi mix, 10 thin slices Carrot, 2 Dried shiitake mushrooms, and more.

Yes, Flower Chirashi Sushi falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flower Chirashi Sushi

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