Chirashi Sushi by @thefeedfeed

50 min

4 servings

🍚

2

Calrose rice

💧

400 ml

Water

🍶

4 tbsp

Sushi vinegar

🐟

110 g

Salmon

🐟

110 g

Tuna

🐟

4 tbsp

Ikura

🥚

2

Eggs

🥒

0.5

Cucumber

🍃

Shiso leaves

🍙

Nori

  1. Rinse
    • Calrose rice

    Rinse the rice.

  2. Add
    • Calrose rice
    • Water

    Add the rice and water to a rice cooker or pot, then cook according to the rice cooker's instructions.

  3. Cut
    • Salmon
    • Tuna

    Cut the salmon and tuna into small cubes.

  4. Slice
    • Cucumber

    Thinly slice the cucumber.

  5. Beat
    • Eggs

    Beat the eggs and cook them into 2-3 thin crepes.

  6. Slice
    • Eggs

    Slice the crepes into thin strips.

  7. Mix
    • Calrose rice
    • Sushi vinegar

    Once the rice is cooked, gently mix in the sushi vinegar while fluffing the rice.

  8. Transfer
    • Calrose rice

    Transfer the sushi rice to a serving platter.

  9. Layer
    • Shredded nori
    • Eggs
    • Salmon

    Layer with the shredded nori and sliced egg crepes, then arrange the salmon, tuna, ikura, cucumber, and shiso leaves on top.

Chirashi Sushi by @thefeedfeed

50 min

4 servings

🍚

2

Calrose rice

💧

400 ml

Water

🍶

4 tbsp

Sushi vinegar

🐟

110 g

Salmon

🐟

110 g

Tuna

🐟

4 tbsp

Ikura

🥚

2

Eggs

🥒

0.5

Cucumber

🍃

Shiso leaves

🍙

Nori

Preparation Steps

  1. Step 1/9

    Rinse the rice.

    🍚Calrose rice

  2. Step 2/9

    Add the rice and water to a rice cooker or pot, then cook according to the rice cooker's instructions.

    🍚Calrose rice
    💧Water

  3. Step 3/9

    Cut the salmon and tuna into small cubes.

    🐟Salmon
    🐟Tuna
    🔪Knife
    🪵Cutting board

  4. Step 4/9

    Thinly slice the cucumber.

    🥒Cucumber
    🔪Knife
    🪵Cutting board

  5. Step 5/9

    Beat the eggs and cook them into 2-3 thin crepes.

    🥚Eggs
    🥄Spatula

  6. Step 6/9

    Slice the crepes into thin strips.

    🥚Eggs
    🔪Knife
    🪵Cutting board

  7. Step 7/9

    Once the rice is cooked, gently mix in the sushi vinegar while fluffing the rice.

    🍚Calrose rice
    🍶Sushi vinegar
    🥄Spatula

  8. Step 8/9

    Transfer the sushi rice to a serving platter.

    🍚Calrose rice
    🍽️Serving platter

  9. Step 9/9

    Layer with the shredded nori and sliced egg crepes, then arrange the salmon, tuna, ikura, cucumber, and shiso leaves on top.

    🍙Shredded nori
    🥚Eggs
    🐟Salmon
    🐟Tuna
    🐟Ikura
    🥒Cucumber
    🍃Shiso leaves
    🍽️Serving platter

Composition

Ingredients

Types

Grains, Liquid, Condiments, Fish, Seafood, Eggs, Vegetables, Herbs, Seaweed

Ingredients

Calrose rice, Water, Sushi vinegar, Salmon, Tuna, Ikura, Eggs, Cucumber, Shiso leaves, Nori

Notes

Calrose rice (2 rice cooker cups), Salmon (cut into small cubes), Tuna (cut into small cubes), Ikura (salmon roe), Cucumber (thinly sliced), Shiso leaves (amount not given), Nori (amount not given, shredded)

Allergens

Gluten, Sulphites, Fish, Eggs

Dietetics

Dietary regimen

Nut-Free, Dairy-Free, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 24g, Carbohydrates: 55g, Fat: 10g, Fiber: 2g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 480mg, Potassium: 350mg, Iron: 1.5mg, Selenium: 30µg

Vitamins

Vitamin D: 3µg, Vitamin B12: 2.5µg, Vitamin A: 80µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Frying pan, Spatula, Serving platter

Appliances

Rice cooker

Type

Type

Type Of Dish

Main Course

Occasions

Party

Origin

Source

Platform

instagram

Original Creator

@thefeedfeed

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Soft, Tender, Chewy

Flavors

Umami, Savory, Fresh, Briny

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated leftovers : Same day, best eaten immediately (Store in an airtight container,Keep refrigerated due to raw fish,Consume within 24 hours), freezer : Not recommended (Contains raw fish and cooked rice which do not freeze well)