Chirashi-Sushi

This is a kind of sushi that often cooked for celebration. You need to prepare many ingredients that should be cooked in advance. Therefore, this dish take time to cook. However, ingredients can be changed according to your preferences or what you can prepare except sushi rice, egg, and pickles of lotus roots. Kanpyo can be changed to shiitake mushrooms, tuna fish can be changed to other grilled fish. You can use peas instead of broad beans and field peas.

Ingredients
Rice for sushi　　　　　　　　　　2cups (raw)
Pickles of lotus roots　　　　　　　50g
Egg　　　　　　　　　　　　　　1pc
Seasoned bamboo shoot　　　　　50g
Kanpyo (dried gourd)　　　　　　　50g
Crab flavored fish cake (kanikama)　60g
Sakura-soboro (minced fish cake)　　40g
Tuna (fresh)　　　　　　　　　　　100g (mix with 5cc of soya-bean sauce)
Field peas (sayaendo)　　　　　　　20pcs
Sora-mame (broad beans)　　　　　12pcs

<Sauce for peas and beans> only if you have time
Dashi soup　　　　100㏄
Mirin　　　　　　　10㏄
Soya-bean sauce　　5㏄
Salt　　　　　　　　1g

How to cook
1. Prepare rice for sushi.
2. Mix ingredients of “sauce for peas and beans”. Soak boiled field peas and broad beans in this sauce. Slice half of field peas.
3. Beat egg and cook in a pan to make a thin egg sheet. Cut into 10cm x 5mm strings.
4. Cut tuna fish into small pieces. Mix with soya-bean sauce.
5. Cut pickles of lotus roots, kanpyo, and bamboo shoots into small pieces.
6. Mix rice for sushi, bamboo shoots, tuna fish, sliced field peas, lotus roots, and kanpyo.
7. Spread rice in a big plate. Decorate rice with sakura-soboro, kanikama, broad beans, field peas, and strings of the egg.