Simple ☆ Salmon, Salted Salmon Roe, and Broccolini Chirashizushi

Name: Simple ☆ Salmon, Salted Salmon Roe, and Broccolini Chirashizushi
Yield: 3 servings
Cuisine: American
Ingredients: 360 ml White rice; 2 tsp Sake; 3 cm Kombu; 3 tbsp Vinegar; 2 tbsp Sugar; 1 1/2 tsp Salt; 1 White sesame seeds; 1 Shredded nori; 1 filet Lightly salted salmon; 1/2 Cucumber; 2 Eggs; 1 Salted salmon roe; 1 optional Broccolini; 1 Shiso leaves

cookpad.japan @cookpad_jp

Since Girls Festival was approaching, I decided to try making chirashizushi using seasonal broccolini and salmon.

It's so easy that there really aren't any.
Just have fun making and eating this. Recipe by NumaYuu

Since Girls Festival was approaching, I decided to try making chirashizushi using seasonal broccolini and salmon.

It's so easy that there really aren't any.
Just have fun making and eating this. Recipe by NumaYuu

cookpad.japan @cookpad_jp

Since Girls Festival was approaching, I decided to try making chirashizushi using seasonal broccolini and salmon.

It's so easy that there really aren't any.
Just have fun making and eating this. Recipe by NumaYuu

Since Girls Festival was approaching, I decided to try making chirashizushi using seasonal broccolini and salmon.

It's so easy that there really aren't any.
Just have fun making and eating this. Recipe by NumaYuu

Saved

Ingredients

3 servings

360 mlWhite rice
2 tspSake
3cm Kombu
Sushi vinegar
3 tbspVinegar
2 tbspSugar
1 1/2 tspSalt
Toppings:
1White sesame seeds
1Shredded nori
1filet Lightly salted salmon
1/2Cucumber
2Eggs
1Salted salmon roe
1optional Broccolini
1Shiso leaves

Saved

Steps

1

Put the washed rice, sake, and kombu seaweed into the rice cooker. Fill the cooker with water up to the 2 cups line and start cooking.
2

In a large bowl, add Step 1 and the mixed sushi vinegar, and mix together quickly. Cover with a damp towel and cool until cools down to about body temperature warmth.
3

Grill the salmon, remove the bones and skin, and flake.
4

Make a very thin omelet or scramble the eggs.
5

Cut the cucumber into small slices and rub in some salt (not listed). When they become tender, pat dry with a paper towel.
6

Julienne the shiso leaves.
7

Scoop the sushi rice into a bowl and top with white sesame seeds, shredded nori seaweed, cucumber, salmon, egg, salmon roe, broccolini, and shiso leaves in that order. Done.
8

It's still plenty delicious if you don't add the cucumber, broccolini, or nori seaweed.