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Before you jump to Canned Mackerel Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.
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We hope you got insight from reading it, now let’s go back to canned mackerel chirashi sushi recipe. You can have canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to cook Canned Mackerel Chirashi Sushi:
- You need Canned mackerel (soy sauce or miso flavored)
- You need Sugar snap peas
- Use Chikuwa
- Get Beni-shouga red pickled ginger, finely chopped
- You need servings Sushi rice
- Take [A]
- Prepare Sugar
- Get Soy sauce
- Provide [B]
- Provide Eggs
- Prepare Katakuriko
- Get Soy sauce
- Provide 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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