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Canned Mackerel Chirashi Sushi

Before you jump to Canned Mackerel Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us think that comfort foods are terrible for us and that we ought to stay away from them. Sometimes, if your comfort food is a sugary food or another junk food, this is very true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are several foods that, when you eat them, could improve your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Put together some trail mix of nuts or seeds. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is because these nuts are high in magnesium, which helps to boost your production of serotonin. Serotonin is the “feel good” chemical substance that dictates to your brain how you feel day in and day out. The more of this chemical in your brain, the better you’ll feel. Not only that, nuts, specifically, are a terrific source of protein.

You can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of these instead!

We hope you got benefit from reading it, now let’s go back to canned mackerel chirashi sushi recipe. To make canned mackerel chirashi sushi you only need 13 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Canned Mackerel Chirashi Sushi:
  1. Use 1 can Canned mackerel (soy sauce or miso flavored)
  2. Take 30 grams Sugar snap peas
  3. Provide 1 Chikuwa
  4. Provide 1 Beni-shouga red pickled ginger, finely chopped
  5. You need 4 servings Sushi rice
  6. Take [A]
  7. Use 2 tbsp Sugar
  8. Provide 2 tsp Soy sauce
  9. You need [B]
  10. Get 2 Eggs
  11. You need 1 tsp Katakuriko
  12. Take 1 tsp Soy sauce
  13. Prepare 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.

Chirashi zushi means "scattered sushi": sushi rice spread on a plate and artfully decorated with seafood, vegetables, crêpe-thin fried For chirashi zushi, impeccable ingredients are a must. When selecting your fish and seafood make sure you get sashimi-grade so you know it's as fresh as can be. It's often cooked for celebrating special occasions, such as festivals and birthdays. You can use your favorite sushi toppings. Rice and mackerel are formed in an oval pole and wrapped in kelp.

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