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How To Make Sushi Rice for Chirashi Sushi
How To Make Sushi Rice for Chirashi Sushi

Before you jump to How To Make Sushi Rice for Chirashi Sushi recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Walk up the stairs. Walk up the stairs to where you live or work as an alternative to using the elevator. While this will be tough to do if you live on or if your job is on a seriously high level floor in a skyscraper, taking the stairs to a home or office on, say, the fifth floor is entirely do-able. Even if you do live or work on one of the upper floors, you can still get off of the elevator early and climb up the stairs the rest of the way. So many people pick the elevator over clambering even a single flight of stairs. Even if you only have a single flight to climb, climbing up and down it during the day is a great way to get additional exercise.

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We hope you got benefit from reading it, now let’s go back to how to make sushi rice for chirashi sushi recipe. You can have how to make sushi rice for chirashi sushi using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare How To Make Sushi Rice for Chirashi Sushi:
  1. Get 540 ml Uncooked white rice
  2. Provide 600 ml Water or kombu based dashi stock
  3. Get ★For the sushi vinegar:
  4. Prepare 66 ml Vinegar
  5. Get 2 tbsp Sugar
  6. You need 1 tsp Salt
Instructions to make How To Make Sushi Rice for Chirashi Sushi:
  1. Rinse the rice 1 hour before cooking, and drain in a sieve. Cook the rice in an equal amount of water or konbu seaweed dashi stock.
  2. Make the sushi vinegar. Put the ★ ingredients in a small saucepan and heat up a bit and dissolve the sugar and salt. You can also just stir well until it dissolves without heating it up.
  3. Moisten the handai (wooden sushi rice tub) with water or vinegar. Put the freshly cooked rice in, drizzle on the sushi vinegar, and mix using a cut-and-fold motion. Cover the rice with a moistened and wrung out kitchen towel and leave for about a minute to allow the sushi vinegar to soak into the rice.
  4. Mix using a cut-and-fold motion while fanning the rice. Cool down to body temperature. Mix in the additional chirashi sushi ingredients at this point.
  5. Put the mixed rice into a large serving box (juubako). Decorate the top with kinshi tamago (shredded thin omelette), slices of kamaboko and snow peas. Your chirashi sushi is done.

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