Easy Chirashi Sushi

Name: Easy Chirashi Sushi
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Plain cooked rice; 2 tbsp Sushi vinegar; 1 tbsp White sesame seeds; 1 Inari skins; 2 Eggs; 1 filet Fresh salmon filet; 3 Thin green onions

cookpad.japan @cookpad_jp

My kids said this was yummy, so I wrote it down so as not to forget.

Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko

My kids said this was yummy, so I wrote it down so as not to forget.

Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko

cookpad.japan @cookpad_jp

My kids said this was yummy, so I wrote it down so as not to forget.

Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko

My kids said this was yummy, so I wrote it down so as not to forget.

Make the egg crepe a little thicker than usual, and et it brown a little bit. It'll be even more delicious this way. Recipe by Suppaiko

Saved

Ingredients

2 servings

350 gramsPlain cooked rice
2 tbspSushi vinegar
1 tbspWhite sesame seeds
1Inari skins
2Eggs
1filet Fresh salmon filet
3Thin green onions

Saved

Steps

1

Mix 2 tablespoons of the sushi vinegar with the rice, then mix in 1 tablespoon of sesame seeds and the chopped inari skin.
2

Make an egg crepe, then cook the salmon in the frying pan without washing it first. Slice the egg crepe into thin strips, then finely chop the salmon. Chop the thin green onions into small pieces.
3

Mix the rice up with the eggs, salmon, and green onions and serve.