Chirashi sushi or chirashi zushi (vinegared rice with pieces of raw fish and other ingredients arranged on top) is a perfect spring time dish. Vinegar is good for your body, and the colorful ingredients on top make this a feast for the eyes. People associate eating chirashi sushi with celebratory occasions. For example, chirashi sushi is a dish we traditionally eat on Hinamatsuri (Dolls’ Festival). There are various theories about the relationship of chirashi sushi to Hinamatsuri, but none of them has been proved. One theory is that chirashi sushi was created as a healthy dish for girls by placing a variety of nutritious ingredients over rice. Strictly speaking, chirashi sushi should have ingredients of four colors: blue, red, white and black. The four colors represent the Four Godly Creatures, namely, the Blue Dragon, the Red Chinese Phoenix, the White Tiger, and the Black Tortoise (or Black Warrior). The Four Godly Creatures are believed to govern the four corners of the world.

The Blue Dragon looks after the East and Spring, the Red Chinese Phoenix is in charge of the South and Summer, the White Tiger controls the West and Autumn, and the Black Tortoise is the God of the North and Winter. Adjust the balance of vinegar and sugar to taste. Generally, when making sushi with raw fish, you should add a little less sugar. Older recipes often instruct you to first “wash the rice and place it on a bamboo sieve (or strainer).” This is because in olden times rice was refined and stored in different ways and therefore had a hard surface. That’s why rice had to be washed and then dried on a bamboo sieve so that the surface would crack and more water would be absorbed. This is not necessary with today’s rice. Gomoku chirashi Sushi Bowl Recipe Sushi rice to serve 4 (How to make sushi rice?) Ingredient to be mixed with rice 4 dried shiitake mushrooms 2/5 cup dashi soup stock 1 Tbsp. sake (cooking sake) 1 Tbsp. mirin (Japanese sweet cooking rice wine)

1 Tbsp. soy sauce 0.7 oz. snow peas 3.5 oz. lotus root 1 tsp. mirin (Japanese sweet cooking rice wine)sushi to go carrasco Thin strips of eggcooking sushi rice without vinegar 1/2 tsp. corn starchwhere to buy sushi knife in japan Vegetable oil (as needed)food delivery metro manila philippines To prepare the ingredients to be mixed with rice Soak the dried shiitake mushrooms in lukewarm water, whittle the burdock and soak in vinegar water (add the desired amount of vinegar other than the measured vinegar listed above), and slice the carrot thinly. Julienne the shiitake mushrooms and put them into a pot with the soaking water, add the drained burdock and carrot pieces and seasonings, and boil until no liquid remains.

To prepare the toppings De-shell and de-vein the shrimps, and boil them in salted water (add the desired amount of salt other than the measured salt listed above). If the shrimps are too big, cut them into halves. Boil the snow peas in salted water (add the desired amount of salt other than the measured salt listed above) and slice diagonally. Slice the lotus roots into thin crescent pieces. Boil in salted water (add the desired amount of salt other than the measured salt listed above), and soak in the warmed sweet vinegar mixture. To prepare the eggs Mix the starch, sugar, and salt in a bowl. Add water to dissolve all the ingredients. Add eggs and beat well. Coat a frying pan with a thin layer of oil and make an egg crepe. Let it cool, and slice into thin strips. Mix shiitake mushrooms, burdock and carrot with the sushi rice. Transfer the rice mixture onto a serving plate. Cover with the thin strips of egg, and garnish with the toppings. Salmon Chirashi Sushi Bowl Recipe

A pinch of salt 3 slices of salmon fillet 3 Tbsp. mirin (Japanese sweet cooking rice wine) 2 Tbsp. sake (cooking sake) A pinch of black sesame seeds 5 oba (green perilla) leaves Thinly slice the cucumbers. Sprinkle with salt and let stand for a while. Remove the skin from salmon and cook in a pan with mirin, sake and salt. Use a rice scoop to break the fish into flakes as you cook. Squeeze the cucumbers to drain the water. Mix with sushi rice, salmon flakes and sesame seeds. Julienne oba leaves and sprinkle them over the rice mixture. Chirashi Sushi Bowl with Spring Vegetables Recipe 1 sheet of fried bean curd 2 Tbsp. mirin (Japanese sweet cooking rice wine) 1 small boiled bamboo shoot 2/5 cup uncooked green peas 2/5 cup uncooked broad (fava) beans 3.5 oz. boiled sansai (mountain vegetables) 1/2 bunch mitsuba (Japanese honewort) 0.7 oz. sakura no shio zuke (salt-pickled cherry flowers) 1/4 cup mominori (roasted shredded seaweed)

Boil the fried bean curd to remove the oil, thinly slice it, and cook with the sake, mirin and soy sauce until no liquid remains. Boil the beans in salt water. Soak the cherry flowers in lukewarm water to remove salt. Slice the bamboo shoot and mitsuba (fresh) into bite-sized pieces, and drain the mountain vegetables. Mix the sushi rice with fried bean curd slices. Transfer the rice mixture onto a serving plate, and garnish with the toppings. This is a staple sushi dish and a home-cooked delicacy, and requires careful preparation but is well worth it! Eel & Squid Chirashi Sushi Bowl Recipe A heavenly combination of sauce and sushi rice Sushi rice to serve 4 (Sushi Rice Reicpes) 1 piece grilled eel 1 slice sashimi-grade squid 3 oba (green perilla) leaves 1 oz. tobiko (flying fish roe) 1 pack kaiware (radish sprouts) Sliced nori (dried seaweed) (as needed) 3 Tbsp. soy sauce Boil the eel sauce ingredients in a pan, and let cool.