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The ingredients needed to make Canned Mackerel Chirashi Sushi:
- Prepare Canned mackerel (soy sauce or miso flavored)
- Use Sugar snap peas
- Provide Chikuwa
- You need Beni-shouga red pickled ginger, finely chopped
- Prepare servings Sushi rice
- Use [A]
- You need Sugar
- Take Soy sauce
- Get [B]
- You need Eggs
- Prepare Katakuriko
- You need Soy sauce
- Use Sake
Steps to make Canned Mackerel Chirashi Sushi:
- Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
- Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
- 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.
- 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…
- …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
- Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
- Serve cut into portions.
- 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.
- See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.
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