Recipe: Perfect Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs

Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs.

You can cook Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs

1. You need 1 of packet out of 2 in a bag Commercial chirashi sushi mix (I used Nagatanien).
2. Prepare 500 grams of Plain cooked rice.
3. It's 1 of White sesame seeds.
4. You need 1 of Mizuna leaves.
5. You need of For sweet and spicy fried pork.
6. You need 200 grams of Thinly-sliced pork belly.
7. Prepare 1 tbsp of ☆ Sake.
8. Prepare 1 tbsp of ☆ Soy sauce.
9. It's 1 tbsp of ☆ Mirin.
10. Prepare 1/2 tbsp of ☆ Sugar.
11. You need of For creamy scrambled eggs.
12. It's 2 of Eggs.
13. You need 1 pinch of of each Salt and pepper.

Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs step by step

1. Mix the chirashi sushi mix to cooked white rice (my child usually helps me out). Add the shredded nori that comes with the sushi seasoning pack and sesame seeds..
2. Scatter mizuna leaves..
3. Cut the thinly sliced pork belly into bite sizes and fry (blot excess grease with paper towels if necessary). Season with the ☆ ingredients, then remove from the pan..
4. Make soft scrambled eggs. It's best if the eggs are made creamy and fluffy, although this is a personal preference..
5. Scatter on top of the mizuna leaves..
6. Top with the pork and it is done. The combination of the tart sushi rice, the sweet and spicy pork belly, creamy egg, and crunchy mizuna is exquisite..