Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

Name: Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes
Cuisine: American
Ingredients: 60 grams Salmon flakes (ready-made); 2 Eggs; 1/2 tsp ●Sugar; 1 pinch ●Salt; 5 leaves Shiso leaves; 1 Cucumber; 1 Avocado; 1 tsp △Vinegar; 1 pinch △Salt; 360 ml Freshly cooked rice; 4 tbsp ＊Vinegar; 2 tbsp ＊Sugar; 1 tsp ＊Yukari (dried red shiso leaf powder); 2 tbsp ＊White ground sesame seeds; 2 plums Minced crunchy plums (optional)

cookpad.japan @cookpad_jp

I had leftover salmon flakes, which I used in my recipe "Lemon Flavoured Easy Chirashi Sushi with Salmon Flakes"so I created this second Chirashi Sushi recipe.

Using scrambled eggs instead of kinshi tamago is easier.
I added crunchy plums because I had them on hand, but it's no problem if you don't.
You can also sprinkle on shredded seaweed. For uses 360 ml uncooked rice. Recipe by Orange Day

I had leftover salmon flakes, which I used in my recipe "Lemon Flavoured Easy Chirashi Sushi with Salmon Flakes"so I created this second Chirashi Sushi recipe.

cookpad.japan @cookpad_jp

I had leftover salmon flakes, which I used in my recipe "Lemon Flavoured Easy Chirashi Sushi with Salmon Flakes"so I created this second Chirashi Sushi recipe.

Saved

Ingredients

60 gramsSalmon flakes (ready-made)
2Eggs
1/2 tsp●Sugar
1 pinch●Salt
5leaves Shiso leaves
1Cucumber
1Avocado
1 tsp△Vinegar
1 pinch△Salt
360 mlFreshly cooked rice
4 tbsp＊Vinegar
2 tbsp＊Sugar
1 tsp＊Yukari (dried red shiso leaf powder)
2 tbsp＊White ground sesame seeds
2plums Minced crunchy plums (optional)

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Steps

1

Add ● seasonings into eggs, and make kinshi tamago by shredding a thin omelette. Julienne the shiso leaves.
2

Slice the cucumber into rounds and sprinkle on salt (not listed). Rub in lightly, and let it sit for a while. Rinse and drain. Wrap with a paper towel, and squeeze well.
3

Cut the avocado into 1 cm cubes and transfer to a bowl. Add the △ seasonings and mix.
4

Mix ＊ vinegar and sugar, and sprinkle on freshly cooked rice. Add the rest of the ＊ ingredients and mix with a cutting motion, then chill.
5

Set aside some of the chopped ingredients to be used as toppings. Mix the rest with Step 4's rice (excluding the eggs).
6

Serve onto a plate. Sprinkle with the eggs and the topping ingredients. (Mince the crunchy variety of ume plum pickles as well if you have them.) Try to keep a nice balance of flavors and colors, and you're done!