Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chirashizushi with lots of toppings. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chirashizushi with Lots of Toppings is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Chirashizushi with Lots of Toppings is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chirashizushi with Lots of Toppings:

1. Make ready 360 ml uncooked White rice
2. Get 5 cm Kombu
3. Take 3 tbsp ○Rice vinegar
4. Prepare 3 tbsp ○Sugar
5. Get 1 tsp ○Salt
6. Get 4 Dried shiitake mushrooms
7. Get 1 small Carrot
8. Make ready 1 section Lotus root
9. Get 400 ml The soaking liquid from the dried shiitake mushrooms
10. Make ready 3 tbsp ◎Soy sauce
11. Prepare 2 tbsp ◎Sake
12. Prepare 4 tbsp ◎Mirin
13. Get 3 tbsp ◎Sugar
14. Get 3 Eggs
15. Take 3 tbsp △Sugar
16. Prepare 1 1 teaspoon △Salt
17. Take 15 Snow peas
18. Prepare 150 grams Ikura (salmon roe preserved in soy sauce)
19. Make ready 1 whole sheet Nori seaweed

Steps to make Chirashizushi with Lots of Toppings:

1. Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water.
2. Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly.
3. In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool.
4. Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne.
5. Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips.
6. Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature.
7. Add the simmered vegetables from Step 3 to the rice and mix in.
8. Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors.
9. Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating.

So that’s going to wrap this up for this exceptional food chirashizushi with lots of toppings recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!