Chirashi Sushi Cake and Temari Sushi

If you want to add more Japanese recipes to your recipe box, Chirashi Sushi Cake and Temari Sushi might be a recipe you should try. One portion of this dish contains roughly 10g of protein, 5g of fat, and a total of 195 calories. For 45 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 20. 6 people have made this recipe and would make it again. Head to the store and pick up cow pea, short grain rice, egg, and a few other things to make it today. It works well as a very reasonably priced hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Just One Cookbook. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 35%. Similar recipes include Deconstructed Sushi (Chirashi Sushi), Temari Sushi 手まり寿司, and Quick & Easy Chirashi Sushi.

Servings: 20

Preparation duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

When rice is cooked, take out some rice into a small bowl, and mix with Sakura Denbu to make pink colored rice.Place the rest of rice into a large bowl and add one packet of Chirashi Sushi Mix while the rice is still hot. Fold everything together with the rice using a rice paddle. Gently slice through the rice to separate the grains. Cover with moist towel so it will not dry out.Make thin egg crepe & shredded egg crepe garnish. Save 1 egg crepe for Temari Sushi (to make 2 Temari Sushi) and cut into thin julienne strips.For Chirashi Sushi Cake, prepare a container of your choice (round/square, small/big). First place shredded egg crepe garnish on the bottom. Make sure there is no space between. Then add ½ inch layer of pink rice, then finally put Chirashi Sushi on top. Between rice and container, place the sliced cucumber around the bowl so when you flip upside down it will nicely decorate the bottom trim.Flip on a plate and decorate as you wish. To make sashimi rose, you overlap half a piece of sashimi with the next one and roll them up.For Temari Sushi, cut the thin egg crepe into half and place it on a sheet of plastic wrap. Put about 1-2 Tbsp. of Chirashi Sushi on top of the egg crepe and wrap it tightly. Keep it wrapped until you are ready to serve.When you are ready to serve, unwrap the Temari Sushi and place it on a plate. Garnish with snow pea, half of sliced shrimp, and ikura on top.

 

Step by step:

1. When rice is cooked, take out some rice into a small bowl, and mix with Sakura Denbu to make pink colored rice.

2. Place the rest of rice into a large bowl and add one packet of Chirashi Sushi

3. Mix while the rice is still hot. Fold everything together with the rice using a rice paddle. Gently slice through the rice to separate the grains. Cover with moist towel so it will not dry out.Make thin egg crepe & shredded egg crepe garnish. Save 1 egg crepe for Temari Sushi (to make 2 Temari Sushi) and cut into thin julienne strips.For Chirashi Sushi Cake, prepare a container of your choice (round/square, small/big). First place shredded egg crepe garnish on the bottom. Make sure there is no space between. Then add ½ inch layer of pink rice, then finally put Chirashi Sushi on top. Between rice and container, place the sliced cucumber around the bowl so when you flip upside down it will nicely decorate the bottom trim.Flip on a plate and decorate as you wish. To make sashimi rose, you overlap half a piece of sashimi with the next one and roll them up.For Temari Sushi, cut the thin egg crepe into half and place it on a sheet of plastic wrap. Put about 1-2 Tbsp. of Chirashi Sushi on top of the egg crepe and wrap it tightly. Keep it wrapped until you are ready to serve.When you are ready to serve, unwrap the Temari Sushi and place it on a plate.

4. Garnish with snow pea, half of sliced shrimp, and ikura on top.

Nutrition Information:

covered percent of daily need