Chirashizushi - Scattered Sushi

* 2 1/4 cups Japanese rice
* (1/4 cup vinegar, 2 Tbsp sugar, 1 tsp salt)
* 3 eggs and 1/2 Tbsp sugar
* 1 cucumber, julienned
* 1/2 lb tuna sashimi slices, marinated in 2 Tbsp of soy sauce and a little bit of wasabi (if you would like)
* 8 dried shiitake mushrooms, rehydrated in 2 cups of warm water *keep the water for cooking
* (1 Tbsp soy sauce, 1 Tbsp sugar, 1 tsp mirin)
* 2 oz imitation crab, shredded
* 2 Tbsp white sesame seeds


Chirashizushi Cooking Instructions:
* Prepare sushi rice.
* Remove stems from shiitake and slice thinly.
* Heat 2/3 cup of the water used for rehydrating shiitake in a medium pan.
* Add shiitake and soy sauce, sugar, and mirin. Simmer shiitake on low heat until the liquid is almost gone. Set aside.
* Beat eggs in a bowl and add 1/2 Tbsp of sugar. Oil a medium skillet and pour a scoop of egg mixture and make a thin omelette like a crape. Make a few sheets.
* Cut the omelettes into thin strips. Serve sushi rice on a large plate or invividual bowls.
* Spread simmered shiitake, cucumber, imitation crab meat, and omelettes strips over rice.
* Place tuna sashimi on top. Sprinkle sesame seeds. Serve pickled ginger on the side.

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Global Chef

Hi, my name is Global chef.

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