date: 2020-10-29T08:28:20.807Z image: https://img-global.cpcdn.com/recipes/5503879992049664/751x532cq70/canned-mackerel-chirashi-sushi-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/5503879992049664/751x532cq70/canned-mackerel-chirashi-sushi-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/5503879992049664/751x532cq70/canned-mackerel-chirashi-sushi-recipe-main-photo.jpg author: Linnie West ratingvalue: 4.9 reviewcount: 46975 recipeingredient: - "1 can Canned mackerel soy sauce or miso flavored" - "30 grams Sugar snap peas" - "1 Chikuwa" - "1 Benishouga red pickled ginger finely chopped" - "4 servings Sushi rice" - " A" - "2 tbsp Sugar" - "2 tsp Soy sauce" - " B" - "2 Eggs" - "1 tsp Katakuriko" - "1 tsp Soy sauce" - "1 tsp Sake" recipeinstructions: - "Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan." - "Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done." - "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." - "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..." - "...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate." - "Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings." - "Serve cut into portions." - "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." - "See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage." categories: - Recipe tags: - canned - mackerel - chirashi katakunci: canned mackerel chirashi nutrition: 154 calories recipecuisine: American preptime: "PT21M" cooktime: "PT31M" recipeyield: "2" recipecategory: Lunch ---  Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, canned mackerel chirashi sushi. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious. Canned Mackerel Chirashi Sushi is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. Canned Mackerel Chirashi Sushi is something which I have loved my whole life. They're nice and they look fantastic. To begin with this particular recipe, we must first 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. Prepare 1 can Canned mackerel (soy sauce or miso flavored) 1. Make ready 30 grams Sugar snap peas 1. Prepare 1 Chikuwa 1. Get 1 Beni-shouga red pickled ginger, finely chopped 1. Make ready 4 servings Sushi rice 1. Take [A] 1. Prepare 2 tbsp Sugar 1. Make ready 2 tsp Soy sauce 1. Prepare [B] 1. Make ready 2 Eggs 1. Make ready 1 tsp Katakuriko 1. Make ready 1 tsp Soy sauce 1. Get 1 tsp Sake ##### Instructions to make Canned Mackerel Chirashi Sushi: 1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan. 1. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done. 1. 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. 1. 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... 1. ...then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate. 1. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings. 1. Serve cut into portions. 1. 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. 1. 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 with this special food canned mackerel chirashi sushi recipe. Thank you very much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!