"Chirashizushi"

Editor: Mariko

Chirashizushi is a typical recipe at girl's festival called "Hinamatsuri", and is also suitable to entertain.
Burned salmon, avocado, boiled cuttlefish and tuna dressed with mayonnaise are available for those who don't eat raw fish.

Ingredients (for 4-6 servings)
450g slightly hard boiled Rice, 100g Tuna, 100g Cuttlefish, 5-6 pieces shrimps, 50g Salmon roe (Ikura), 1 Cucumber, 30g vinegared-ginger, 2 Eggs, Salad oil as suitable, 1 teaspoon salt
Seasoning for rice	4 tablespoons Japanese vinegar called "SU", 1 tablespoon sugar, 1 teaspoon salt Instant seasoning is available at supermarket.
Preparation for tuna and cuttlefish	1 tablespoon soy sauce, Wasabi as needed
Making egg for garnish	1 tablespoon mirin, 1 tablespoon sugar, 1/2 teaspoon soy sauce

Preparation
SHRIMP	Remove vein and shell from body, and boil quickly. Cut into 1 cm length.
EGG	1) Mix eggs, mirin, sugar and soy sauce in a bowl. 2) Preheat a skillet and spread salad oil. 3) Pour the blended egg in the skillet while mixing roughly. 4) Burn the egg in low-degree. When it getting hard, keep burning not to make hole. 5) After the face of egg dried, turn egg over and burn. 6) Take egg out and put on a paper towel due to cool. 7) Cut into 5mm square.
CUCUMBER	Cut into 5mm square. Put them in a bowl, sprinkle salt and mix with cucumber. Drain after cucumber became pliant.
VINEGARED-GINGER	Slice vinegared-ginger.
TUNA, CUTTLEFISH	Cut into bite-sized and mix with soy sauce and wasabi in a bowl. Soak them for a while.

Making sushi rice

Mix vinegar, sugar and salt.
Put rice on wide dish or bowl, spread the rice and add the above seasoning evenly over rice. To give off the heat, mix them with cutting strokes with a spatula.

Mixing

Add vingegared-ginger in the rice and mix them lightly.
Drain tuna and cuttlefish.
Serve shrimp, egg, tuna, cuttlefish, salmon roe and cucumber evenly on the dish.

Mariko's Advice

As for rice, please use new rice hot from rice cooker.

"SUSHI-NO-KO"

Powder seasoning for sushi rice called "SUSHI-NO-KO" is available at supermarket.
Please use 1 tablespoon SUSHI-NO-KO per 330g boiled rice.

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