Ingredients for ★ Chirashi-Sushi in Cup ★
- 350 g cooked rice
- Sushi-vinegar
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon green nori powder
- 1 teaspoon ゆかり（shiso powder)
- Kinshi tamago
- 1 egg
- oil for fry
- Carrot flower
- 10 slices carrot
- 1 T noodle soup
- 4 cooked quail eggs
- red coloring for quail eggs
- 12 green peaces
- 4 boiled shrimp
Cooking Instructions for making ★ Chirashi-Sushi in Cup ★
Mix the sushi vinegar ingredients well and mix with freshly cooked rice. In Japan, sushi vinegar is commercially available.
Divide the vinegared rice into three portions and mix green nori into one portion. If you can’t get green nori, mix in chopped green vegetables to make it green.
Add shiso powder（ゆかり yukari) to the other portion to make it purple. If you can’t get that, mix in black sesame seeds to make it black. Leave one portion as is.
Let’s make shredded egg (Kinshi tamago) Cook the egg in a greased frying pan and cut it into thin strips.
Boil thinly sliced carrots in soup stock. Add 1 tablespoon of noodle soup stock to 200cc of water, or add 1 tablespoon of soy sauce to 200cc of soup stock, and boil until soft. Once cooked, carve out small flower shapes.
Color the boiled quail eggs with red food coloring and cut a jagged edge down the center to make a flower.
Divide the shiso rice into four equal parts and place the white sushi rice on top. Then place sushi rice with nori seaweed on top.
Garnish the top with shredded egg, red dyed quail, green peas, shrimp, etc.
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