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Before you jump to Canned Mackerel Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
You already understand that, to achieve true health, your diet needs to be balanced and nutritious and you need to get a good amount of exercise. However, we do not always have the time or the energy that this type of lifestyle involves. At the end of the day, almost everyone want to go home, not to the gym. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). The good news is that making wise decisions doesn’t have to be a pain. With practice you can get all of the nutritional requirements and the exercise that you need. Here are some tips to be as healthy as possible.
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There are plenty of things you can pursue to become healthy. An overpriced gym membership and very hard to stick to diets are not the only way to do it. Little things, when done each day, can do a great deal to make it easier to get healthy and lose pounds. Being smart when you choose your food and activities is where it begins. Getting as much exercise as you possibly can is another factor. Remember: being healthy isn’t just about reducing your weight. It has more to do with making your body as strong as it can be.
We hope you got insight from reading it, now let's go back to canned mackerel chirashi sushi recipe. You can cook canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to cook Canned Mackerel Chirashi Sushi:
- Provide 1 can of Canned mackerel (soy sauce or miso flavored).
- Take 30 grams of Sugar snap peas.
- Take 1 of Chikuwa.
- Prepare 1 of Beni-shouga red pickled ginger, finely chopped.
- Take 4 of servings Sushi rice.
- Prepare of [A].
- Use 2 tbsp of Sugar.
- Get 2 tsp of Soy sauce.
- You need of [B].
- Use 2 of Eggs.
- Take 1 tsp of Katakuriko.
- You need 1 tsp of Soy sauce.
- Get 1 tsp of Sake.
Steps to make Canned Mackerel Chirashi Sushi:
- 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..
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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