ちらし寿司は料理ド下手でも失敗ナシ【Healthy Japanese Home Cooking - Sushi】
【キレイになるお家ごはんvol.4】 English below

 色とりどりの食材を大皿に盛りつけた「ちらし寿司」は、幸せとおいしさを分かち合いながら、みんなで取り分けて食べるのが楽しいメニューです。

 豪華なのに、とってもヘルシーなのでガッツリ食べても大丈夫。そこで今回は、料理ド下手でも失敗ナシ、ちらし寿司の作り方を紹介します。

◆材料(4人分)

・刺身(まぐろ、サーモンなど) 200g
・エビ(ゆで) 8尾
・ホタテ(ゆで) 4粒
・カニカマボコ 4本
・たまご 2個
・キュウリ 1本
・アボカド 1個
・白米 2合
・干昆布(あれば) 10センチ
・酢 大さじ4
・砂糖 大さじ1
・塩 小さじ1/2
・油 適宜

◆作り方

1.干昆布を入れて白米を炊く。水加減は通常の1割減らして、かためにする。

2.「錦糸玉子」を作る。加熱して油をなじませたフライパンに卵液を流し込み、薄いクレープ生地をイメージしながら両面を焼く。火加減は弱火。

3.焼いた生地を冷ました後、重ねてくるくると巻き、糸のように細く切る。手でふんわりほぐす。

4.刺身、エビ、ホタテ、カニカマボコ、キュウリ、アボカドを食べやすい大きさに切る。

5.「酢飯」を作る。炊きあがったごはんを、熱いうちにボウルに移し、あらかじめ合わせておいた酢、砂糖、塩を加えて手早く混ぜ合わせる。

6.大皿に酢飯を広げ、具材をトッピングしていく。最初は錦糸玉子や野菜から。色合いを見ながら、海鮮を散らしていく。

7.具材をすべて乗せれば完成。

8.食べる際に取り分け、しょうゆをかけたり、ワサビを添える。

◆Ingredients (Serves 4)

・Sashimi-grade raw fish (tuna, salmon, etc.) 200g
・Shrimps (boiled)8
・Scallops (boiled)4
・Crab sticks4
・Eggs 2
・Cucumber 1
・Avocado 1
・White rice 2 cups (approx. 360ml)
・Dried kelp (if available) 10cm
・Rice vinegar 4 tablespoons
(if unavailable, use white wine vinegar)
・Sugar 1 tablespoon
・Salt Half a teaspoon
・Oil As needed

◆Method

1. Cook the white rice with the dried kelp. Use about 10% less water than usual, to give the rice a firmer texture.

2. Make the kinshi-tamago egg strips. Brush a frying pan with oil and heat it up, then pour some of the beaten egg into the pan and cook it on both sides, like making a thin crepe. Keep the heat low. You should have enough beaten egg to make 2-3 of these thin omelets.

3. After allowing the thin omelets to cool, stack them on top of each other, then roll the stack up and slice it into thin, thread-like strips. Use your hands to disentangle the strips into a fluffy heap.

4. Cut the raw fish, shrimps, scallops, crab sticks, cucumber, and avocado into bite-sized pieces.

5. Make the vinegared rice. While the rice is cooking, combine the vinegar, sugar, and salt. Once the rice is cooked, transfer it into a bowl while it is still hot, then add the
sweetened vinegar mixture and mix it in quickly.

6. Spread the vinegared rice onto a large plate and top with the other ingredients. Start with the kinshi-tamago egg strips and vegetables. Then scatter the seafood over it, taking care to get a good balance of color.

7. Once you’ve added all of the ingredients, it’s ready to serve.

8. Share it out among your guests, providing soy sauce and wasabi as accompaniments that they can add as they wish.

※大皿、取り皿:Verre(ヴェール) http://verre.co.jp/ 03-5721-8013

<TEXT,PHOTO/SUGI AKATSUKI>
Profile:SUGI AKATSUKI
Graduate of the University of Tokyo. Researches culinary culture and foods that promote longevity and beauty. Studied basic medical science and life science at university. After studying organic food and Kushi macrobiotics, she began to conduct culinary research independently. Her motto is “simple ways to stay beautiful.” Her specialty is healthy dishes ideal for the busy woman of today. She also teaches yoga and has a popular blog(http://saqai.com/).