For Summer! Salmon and Shiso Chirashi Sushi

Name: For Summer! Salmon and Shiso Chirashi Sushi
Yield: 2 servings
Cuisine: American
Ingredients: 1 bowl Hot cooked rice; 30 ml Sushi vinegar (or yuzu vinegar); 30 ml *Vinegar; 1 heaping tablespoon *Sugar; 1/4 tsp *Salt; 2 cuts Sake (Salmon Trout); 1 Sesame seeds; 1 (lots( Shiso leaves

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.

cookpad.japan @cookpad_jp

This is a summer version of chirashizushi.

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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.