Steps to Prepare Homemade Canned Mackerel Chirashi Sushi

Canned Mackerel Chirashi Sushi.

Hello everybody, hope you are having an incredible day today. Today, we're going to make a distinctive dish, canned mackerel chirashi sushi. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Canned Mackerel Chirashi Sushi is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. Canned Mackerel Chirashi Sushi is something which I have loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Canned Mackerel Chirashi Sushi:

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

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..

So that is going to wrap this up with this exceptional food canned mackerel chirashi sushi recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!