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SUSHI salmon and their eggs
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"Chirashi" or "chirashi-zushi" is another type of SUSHI. Perhaps you feel betrayed because you coyez that in "SUSHI" there's always raw fish.
Indeed, on a chirashi sushi restaurants, different kinds of raw fish are nicely exposed. But in a family, chirashi-zushi or Gomoku-ZUSHI are simply flat rice vinegar (Sumesh) on which the five types of ingredients (Gomoku) are scattered (chirashi). But it is too early to be disappointed: it's still very good. Do not underrate and try, it's good for your guests who are not yet ready to eat raw fish.
INGREDIENTS: 2 or 3 people
1.5 GB of rice, prepared in Japanese, see the preparation of "Gohan."
1.5 teaspoons SUSHINOKO
1 can of salmon eggs
5 cm of cucumber
1 / 2 fillet of salmon, well salted and grilled
2 eggs
1 teaspoon sugar
Shiro-goma (sesame white)
marinade of ginger, optional
If you do not have guests, you can quite do without eggs of salmon. In this case, pour some soy sauce on the salmon once served on your plate individually.
- PREPARATION
1. Break two eggs into a small bowl and mix with chopsticks.
2. Heat the oil in a skillet over medium heat. Pour in eggs.
3. Mix on an ongoing until the eggs are fully cooked.
4. Drain a few slices of ginger marinade.
5. Cut them finely.
6. Put them in a small plate.
7. Wash cucumbers.
8. Cut the green part.
9. Cut the sliced green part finely in terms of length.
10. Like that. 11. Crumble salmon. 12. Put the cooked rice in a bowl.
13. Add SUSHINOKO. Mix (see preparation of "Sumesh"). 14. Disperse the seeds of sesame. 15. Then disperse cucumbers.
16. Disperse the egg yet. 17. Finally disperse salmon. 18. Make the middle one or two tablespoons of salmon eggs.
In TABLE: Put the bowl in the middle of the table. Then serve in individual plates of the proper amount. Mix ingredients lightly in your plate, especially salmon eggs, they are often too salty. When you do not put salmon eggs, pour slightly from soy sauce on the salmon on your plate. |
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