Canned Mackerel Chirashi Sushi
Canned Mackerel Chirashi Sushi

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, canned mackerel chirashi sushi. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Canned Mackerel Chirashi Sushi This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe. Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice.

Canned Mackerel Chirashi Sushi is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Canned Mackerel Chirashi Sushi is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Canned Mackerel Chirashi Sushi:
  1. Get 1 can Canned mackerel (soy sauce or miso flavored)
  2. Make ready 30 grams Sugar snap peas
  3. Prepare 1 Chikuwa
  4. Get 1 Beni-shouga red pickled ginger, finely chopped
  5. Prepare 4 servings Sushi rice
  6. Make ready [A]
  7. Get 2 tbsp Sugar
  8. Take 2 tsp Soy sauce
  9. Prepare [B]
  10. Take 2 Eggs
  11. Prepare 1 tsp Katakuriko
  12. Take 1 tsp Soy sauce
  13. Take 1 tsp Sake

Chirashi sushi is a style of sushi with several kinds of ingredients scattered on, or mixed in sushi rice, hence the name 'chirashi' (scattered in Japanese). Although chirashi sushi is much easier to make than Nigiri or sushi rolls, it looks colourful and beautiful as it use variety of ingredients. We have this quite often for lunch, so I created a simplified recipe. Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice.

Instructions to make Canned Mackerel Chirashi Sushi:
  1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
  2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
  3. Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
  4. You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro…
  5. …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
  6. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
  7. Serve cut into portions.
  8. Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
  9. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.

Canned mackerel is richer and milder than canned tuna, and even more sustainable. Photo by Joseph De Leo, Food Styling by Erika Joyce All products featured on. Savory and spicy, this mayo-based dip is made with canned mackerel. The protein-rich low-calorie fish is popular among the health conscious crowd. It is a staple food for people who prefer a healthy pantry.

So that’s going to wrap it up with this exceptional food canned mackerel chirashi sushi recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!