Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes
Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, yukari-seasoned easy chirashi sushi with salmon flakes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have yukari-seasoned easy chirashi sushi with salmon flakes using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes:
  1. Prepare 60 grams Salmon flakes (ready-made)
  2. Prepare 2 Eggs
  3. Make ready 1/2 tsp ●Sugar
  4. Prepare 1 pinch ●Salt
  5. Get 5 leaves Shiso leaves
  6. Take 1 Cucumber
  7. Take 1 Avocado
  8. Make ready 1 tsp △Vinegar
  9. Make ready 1 pinch △Salt
  10. Get 360 ml Freshly cooked rice
  11. Prepare 4 tbsp ＊Vinegar
  12. Take 2 tbsp ＊Sugar
  13. Take 1 tsp ＊Yukari (dried red shiso leaf powder)
  14. Prepare 2 tbsp ＊White ground sesame seeds
  15. Take 2 plums Minced crunchy plums (optional)
Steps to make Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes:
  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!

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