Chirashi Sushi

This is my favourite type of sushi. And for this occasion I have a photo guide for you. Japanese dining is a ritual. Everything is important. From the guest seating order, to the table manners. From the order of the servings, to the color of food. Making a perfectly shaped or rolled sushi can be really difficult and intimidating. Especialy when you know that It can take time and guests are hungry. There is no fixed recipe and you don't need to use raw fish either if you don't like, but you can add any ingredient you prefer. It is perfect as an appetizer or main course served at room temperature.

Ingridients:
 Return to How to make Sushi
 * 4 Hoshi-shiitake (dry shiitake mushrooms) pinch of sugar
 * 3 gou (approximately 2 cups or 170 gr) Japanese rice
 * 2 tablespoons sake
 * 1 square (approximately 4 x 4 inch or 10 x 10 cm) konbu (dry kelp)
 * 1 age (fried tofu pouches - tofu skin)
 * half bag (about 1/4 oz or 6 - 7 gr) kampyou (gourd strips)
 * pinch of salt
 * 1 small carrot, peeled
 * 1 Yude-Takenoko (bamboo shoot)
 * 2 oz (60 gr) kinusaya (china peas)
 * 1 + 2 tablespoons rice vinegar
 * 1 renkon (lotus root)
 * 3 eggs
 * 1/2 tablespoon vegetable oil
 * 1 tablespoon sugar
 * 2 tablespoons sake
 * 2 tablespoons mirin (sweet sake, used only for cooking)
 * 3 tablespoons sugar
 * 1 teaspoon salt
 * 4 tablespoons rice vinegar
 * 12 oz (350 gr) raw shrimps
 * 5 tablespoons sake
 * 2 1/2 tablespoons mirin
 * pinch of salt
 * 3 anago (char broiled eel)
 * 6 tablespoons ikura (salmon roe)
 * a small bunch of kizammi nori (shredded seaweed)