Simple Way to Make Mario Batali Canned Mackerel Chirashi Sushi

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, canned mackerel chirashi sushi. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Canned Mackerel Chirashi Sushi is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Canned Mackerel Chirashi Sushi is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Canned Mackerel Chirashi Sushi:

1. Make ready 1 can Canned mackerel (soy sauce or miso flavored)
2. Prepare 30 grams Sugar snap peas
3. Make ready 1 Chikuwa
4. Make ready 1 Beni-shouga red pickled ginger, finely chopped
5. Prepare 4 servings Sushi rice
6. Prepare [A]
7. Make ready 2 tbsp Sugar
8. Prepare 2 tsp Soy sauce
9. Make ready [B]
10. Prepare 2 Eggs
11. Take 1 tsp Katakuriko
12. Take 1 tsp Soy sauce
13. Take 1 tsp Sake

Steps to make Canned Mackerel Chirashi Sushi:

1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
3. Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
4. You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro…
5. …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
6. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
7. Serve cut into portions.
8. Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
9. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.

So that’s going to wrap this up for this exceptional food canned mackerel chirashi sushi recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!