Canned Mackerel Chirashi Sushi

• 1 can Canned mackerel (soy sauce or miso flavored)
• 30 grams Sugar snap peas
• 1 Chikuwa
• 1 Beni-shouga red pickled ginger, finely chopped
• 4 servings Sushi rice
• 2 tbsp Sugar
• 2 tsp Soy sauce
• 2 Eggs
• 1 tsp Katakuriko
• 1 tsp Soy sauce
• 1 tsp Sake

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.
3. That's the mackerel soboro done.
4. Boil the sugar snap peas in boiling salted water for a minute, then finely julienne.
5. Make kinshi tamago (finely shredded thin omelette) with the B ingredients.
6. Finely julienne the chikuwa also.
7. 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...
8. ...then the rice and more mackerel soboro.
9. I press it down firmly, then unmold it on a serving plate.
10. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done.
11. This is 4 servings.
12. Serve cut into portions.
13. 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.
14. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.

mackerel, sugar, chikuwa, ginger, rice, sugar, soy sauce, eggs, katakuriko, soy sauce, sake

Taken from cookpad.com/us/recipes/188344-canned-mackerel-chirashi-sushi (may not work)