12.12.2010 chirashizushi (family-style sushi)

Sushi rice, mixed with a little vinegar & sugar

 My friend Wendy lived in Japan for many years and brought this dish to my mom's bday yesterday...her's was made with more authentic sushi grade raw fish...but here is our re-creation...it was so delicious we craved it the very next day! Her's was in a beautiful steaming basket...we used a baking dish.

eggs, with a pinch of sugar, ready to be whisked into submission and made into egg "noodles"

not bad for a newbie...my egg "noodle" crepes

the sauce for the fish

cutting the egg into ribbons

roasted salmon, flaked, imitation crab and steamed shrimp with cucumber all to be mixed with the sauce



a thing of beauty...topped with sliced avocado, egg ribbons and sesame seeds

this was enough for about 6 servings...great for lunch the next day!

Sushi Rice:
2 Cups Sushi rice
2 Cups water
2 tbs rice venegar (or regular)
2 tbs sugar
 1 tbs kosher salt
Direct: rinse rice ( I didn't)
Cook rice according to directions on bag
combine vinegar, salt, sugar in bowl and heat in microwave for 30-45 sec.  Mix with rice in a large bowl, folding thoroughly to combine and coat each grain....cool to room temp..if you can wait that long.

Egg Sheets:
2 eggs, 1/4 tsp salt, 2 tsp sake (didn't have, used ? wine, water?)
beat eggs and mix in salt and sake (water).  Heat and lightly oil a nonstick frying pan (7 in, small).  Pour just enougth of the egg mix in to spread in the bottom like a crepe.  cook over a low flame.   when bottom is set, turn sheet over (I just grabbed it with my hands) and cook lightly...repeat and cut into fine strips for "noodles" or "ribbons"

For the "Sauce"...I mixed sriracha with a little something, soy, lemon????look at pic above...can't remember what Wendy told me now?...look up next time....what ever we did it worked...and coated the roasted/flaked salmon, steamed shrimp, and "crab", oh and cucumber with it...so good!