A picture of For Summer! Salmon and Shiso Chirashi Sushi.

For Summer! Salmon and Shiso Chirashi Sushi

cookpad.japan @cookpad_jp

This is a summer version of chirashizushi.

This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline

This is a summer version of chirashizushi.

This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline

For Summer! Salmon and Shiso Chirashi Sushi

cookpad.japan @cookpad_jp

This is a summer version of chirashizushi.

This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline

This is a summer version of chirashizushi.

This is refreshing and tastes great with yuzu or lemon juice. You can flake the salmon, but it was a pain, so I just roughly flaked it from the filet. I use salmon trout with minimal salt. I also use lots of shiso leaves and sesame seeds. It tastes great if you use 10 or more shiso leaves. For 2 servings. Recipe by commeline

Saved

Ingredients

2 servings

1bowl Hot cooked rice
30 mlSushi vinegar (or yuzu vinegar)
30 ml*Vinegar
1heaping tablespoon *Sugar
1/4 tsp*Salt
2cuts Sake (Salmon Trout)
1Sesame seeds
1(lots( Shiso leaves

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Steps

1

Mix together the *flavoring ingredients (☆using store-bought sushi vinegar, or freshly squeezed yuzu juice).
2

Julienne the shiso leaves, soak briefly in water, drain, and then cut into finer strips.
3

Wrap the salmon in paper towels, and microwave. Flake the fish.
4

Mix the sushi vinegar with hot rice, let cool, and mix in the salmon, shiso leaves, and sesame seeds while slightly warm.
5

Arrange onto plates and top with more sesame seeds and shiso leaves.

Saved

Cooksnaps

Saved

cookpad.japan @cookpad_jp

on September 27, 2013 22:58

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Keywords

Sushi Sake Salmon Trout Rice

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