From 6 Bittersweets (Guest Post by Nami of Just One Cookbook)
Prep Time: 30-40 minutes
Yield: Makes about 2 Chirashi Sushi Cakes and 2 Temari Sushi
21 oz. (600 g) cooked Japanese premium short grain rice (2 cups uncooked rice)
1 packet Chirashi Sushi Mix (I used “Sushi Taro brand”)
Sakura Denbu (pink colored seasoned shredded codfish)
Handful of thinly sliced cucumber, cut in half
For Thin Egg Crepe & Shredded Egg Crepe Garnish:
1 Tbsp. sugar
1 Tbsp. sake/water
1 tsp. corn starch (this will prevent from breaking easily)
1/4 tsp. salt
10-12 pieces of salmon sashimi
12 boiled shrimp
1/3-1/2 cup ikura (salmon roe)
A couple of blanched snow pea, cut diagonally
To Make Chirashi Sushi:
When rice is cooked, take out some rice into a small bowl, and mix with Sakura Denbu to make pink colored rice.
Place the rest of rice into a large bowl and add one packet of Chirashi Sushi Mix while the rice is still hot. Fold everything together with the rice using a rice paddle. Gently slice through the rice to separate the grains. Cover with moist towel so it will not dry out.
To Make Thin Egg Crepe & Shredded Egg Crepe Garnish:
In a bowl, beat the eggs with the whisk and add the rest of ingredients until well combined. Strain the egg mixture through a sieve at least one time to achieve a silky smooth texture.
Heat a non-stick pan on medium heat. Prepare a moisten towel and place on countertop. Dip a small piece of paper towel in vegetable oil and apply a thin layer on the pan.
Before it gets too hot, pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions.
Then turn off the heat and cover. Transfer the pan on top of the wet towel to stop browning the egg. Keep the lid on for 1-2 minutes or until the egg is solidified. The edges are drier so you can use a chopstick or spatula to lift the egg. Transfer the egg onto a plate and let it cool. Clean the pan and re-oil between batches. Repeat this process until all the egg mixture has been used.
Save 1 egg crepe for Temari Sushi (to make 2 Temari Sushi). For shredded egg crepe garnish, fold the rest in half, and then roll a crepe into a tight roll from the bottom. With a sharp knife, cut into thin julienne strips. You can freeze them for up to 4 weeks.
To Assemble Chirashi Sushi Cake & Temari Sushi:
For Chirashi Sushi Cake, prepare a container of your choice (round/square, small/big). First place shredded egg crepe garnish on the bottom. Make sure there is no space between. Then add ½ inch layer of pink rice, then finally putChirashi Sushi on top. Between rice and container, place the sliced cucumber around the bowl so when you flip upside down it will nicely decorate the bottom trim. Flip on a plate and decorate as you wish. To make sashimi rose, you overlap half a piece of sashimi with the next one and roll them up.
For Temari Sushi, cut the thin egg crepe into half and place it on a sheet of plastic wrap. Put about 1-2 Tbsp of Chirashi Sushi on top of the egg crepe and wrap it tightly. Keep it wrapped until you are ready to serve. When you are ready to serve, unwrap the Temari Sushi and place it on a plate. Garnish with snow pea, half of sliced shrimp, and ikura on top.