Delicious Cheese and Salmon Chirashizushi

Name: Delicious Cheese and Salmon Chirashizushi
Yield: 2 servings
Cuisine: American
Ingredients: 2 heaping bowlfulls ● Cooked rice; 1 1/2 tbsp ● Ponzu; 3 pieces ● Processed cheese (individually wrapped); 5 leaves ● Shiso leaves; 80 grams Smoked salmon; 1/8 Onion (optional); 1 Mayonnaise (optional); 1 packet Bonito flakes (optional)

cookpad.japan @cookpad_jp

I don't stock readymade sushi vinegar in our kitchen. I tried using handy ponzu sauce instead of sushi vinegar, and it was very refreshing and delicious. It went really well with the rich flavor of cheese, so I decided I wanted to share the recipe.

You can use sashimi grade tuna instead of the smoked salmon. You can also serve this sushi wrapped in a thin omelette (usuyaki tamago) like a rice omelette. For 2 servings. Recipe by miyuki12

cookpad.japan @cookpad_jp

You can use sashimi grade tuna instead of the smoked salmon. You can also serve this sushi wrapped in a thin omelette (usuyaki tamago) like a rice omelette. For 2 servings. Recipe by miyuki12

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Ingredients

2 servings

2heaping bowlfulls ● Cooked rice
1 1/2 tbsp● Ponzu
3pieces ● Processed cheese (individually wrapped)
5leaves ● Shiso leaves
80 gramsSmoked salmon
1/8Onion (optional)
1Mayonnaise (optional)
1packet Bonito flakes (optional)

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Steps

1

Slice the onion very thinly and put into a bowl of water. Squeeze out well and mix with mayonnaise. This will be used as a topping and is optional.
2

Cut each piece of cheese into 12 pieces (about 8 mm dice). Finely chop the shiso leaves. Reserve a bit of each to use as topping.
3

Line a deep plate (such as a soup plate) with plastic wrap, and line with half the amount of smoked salmon (1 serving).
4

Mix the ponzu sauce with hot rice, then add the non-reserved cheese and shiso leaves.
5

Mound half the mixed rice (1 serving) on top of the salmon in the plate.
6

Wrap with the plastic wrap and press lightly to form a round shape.
7

Open the plastic wrap and invert onto a plate. Top with the onion and mayonnaise, bonito flakes and reserved shiso leaves, then scatter the reserved cheese around the perimeter.
8

Make another portion just like the first and it's done.