Recipe: Delicious Chirashizushi with Leftovers from Osechi

Chirashizushi with Leftovers from Osechi. Chirashizushi with Leftovers from Osechi cookpad.japan. Use up all the osechi food and your family will love this! If you choose colourful toppings, it'll look gorgeous.

You can add leftover kamaboko fish cakes. However, please remember that rice do gets hard in the fridge. It's often cooked for celebrating special occasions, such as festivals, birthdays, and so on. You can cook Chirashizushi with Leftovers from Osechi using 5 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chirashizushi with Leftovers from Osechi

1. Prepare of Leftover osechi vegetables.
2. You need of Salmon roe, prawns or pickled baby herrings.
3. You need of Datemaki omelet or hard scrambled eggs.
4. Prepare of Japanese rice or rice for sushi.
5. You need of Sweet vinegar recipe.

Don't be limited by the toppings suggested here. Homestyle chirashizushi is a bit more slapdash. Here is how you achieve it. Ingredients of Chirashizushi with Lots of.

Chirashizushi with Leftovers from Osechi step by step

1. Chop the shitake mushrooms, lotus roots, konyaku and bamboo shoots finely. Cut the pickled baby herrings or octopus into small bite sizes..
   
2. Cook the frozen prawns in strong Japanese dashi stock quickly to defrost and turn the heat off. Leave to cool the prawns in the liquid..
   
3. Cook the rice until al dente as in []. Mix in the sweet vinegar without mashing the rice grains. Add sesame seeds if you like..
   
4. Mix in the step 1 vegetables, prawns and pickled baby herrings into the step 3 rice. Garnish with datemaki omelet or hard scrambled eggs, boiled snow peas, and salmon roe on top..
5. .
6. This is my chirashizushi for 2011. I added vinegared octopus and it looked very colourful..

However, when you go outside of Tokyo area, this is called Edomae Chirashi Sushi (江戸前ちらし寿司) or Kaisen Chirashi Sushi (海鮮ちらし寿司) to differentiate the mainstream chirashi sushi, which I'll talk about next. It's often cooked for celebrating special occasions, such as festivals, birthdays, and so on. Don't be limited by the toppings suggested here. Homestyle chirashizushi is a bit more slapdash. Here is how you cook that.