我家廚房 Christina's Kitchen

Chirashi Sushi
繁體中文

Ingredients

Sushi rice	1-1/2	cup
Cooked shiitake mushroom (finely julienned or chopped)	2	Tbs
Inari age (chopped)	2	Tbs
Roasted sesame seed	1/2	Tbs
Lettuce leaf (tear into small pieces) or Shiso leaf	2	leaf
Persian cucumber (diagonally sliced)	4	slice
Daikon radish (finely julienned)	1/4	cup
Tuna/maguro (cut 0.7cm thick slice)	2	slice
Salmon/sake (cut 0.7cm thick slice)	2	slice
Yellowtail/hamachi (cut 0.7cm thick slice)	2	slice
Longfin yellowtail/kampachi (cut 0.7cm thick slice)	2	slice
Red snapper/tai (cut 0.5cm thick slice)	2	slice
Squid/ika (score shallow lines at surface)	2	small pieces
Salmon roe/ikura	1/2	Tbs
Grilled eel/unagi (cut 3cm x 5 cm piece)	2	piece
Tamagoyaki/Egg Omelet (cut 1cm thick slice)	2	slice
Wasabi	1	tsp
Light soy sauce	2	Tbs

Note: The fish and squid must be sashimi grade and safe for consuming raw. The above ingredients are for 1 person. The photos below are for 4 people - good for family gathering.

Instructions

1.	Prepare the sushi rice and all other ingredients.
2.	Place sushi rice on the bottom of a shallow bowl (I used a rectangle lacquer container.); sprinkle with shiitake mushroom, chopped inari age and sesame seeds.
3.	Arrange lettuce, cucumber, daikon radish, eggs, assorted sashimi and salmon roes as you like. Serve chirashi with wasabi and soy sauce.

散壽司
ENGLISH

材料

壽司飯	1-1/2	杯
滷香菇(切細絲或切碎)	2	大匙
調味豆皮(切碎)	2	大匙
熟芝麻	1/2	大匙
生菜葉(撕小塊)或紫蘇葉	2	葉
小黃瓜(切斜片)	4	片
白蘿蔔(切細絲)	1/4	杯
鮪魚(切0.7公分厚片)	2	片
鮭魚(切0.7公分厚片)	2	片
鰤魚(切0.7公分厚片)	2	片
長鰭鰤(切0.7公分厚片)	2	片
鯛魚(切0.5公分厚片)	2	片
花枝(表面切條紋)	2	小片
鮭魚卵	1/2	大匙
烤鰻魚(切3公分x5公分片)	2	片
厚蛋燒(切1cm厚片)	2	片
山葵醬(綠芥末)	1	小匙
淡醬油	2	大匙

註：魚和花枝必須是生魚片等級，可以生吃的。以上材料是一人份，以下圖片是四人份，適合家庭聚會。

做法

1.	準備壽司飯和其它材料。
2.	取一方盒或廣口大碗，將飯平鋪再底部然後撒上香菇，豆皮碎和芝麻。
3.	把生菜葉，小黃瓜，蘿蔔絲，綜合生魚片和鮭魚卵依個人喜好擺在飯上。食用時佐以適量的山葵醬和醬油。