Salmon Chirashi-Zushi
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Ingredients:1servings
| uncooked rice |
3 rice-cooker cups |
| salmon |
100g |
| cucumber |
0.5 |
| eggs |
2 |
| oba (Japanese basil) leaves |
4 |
| Otafuku Sushi Vinegar |
0.5 cup |
Instructions
- Cook the rice with a little less water than usual, and add the corresponding amount of Sushi Vinegar to the cooked rice to make sushi rice.
- Quickly sear the salmon on both sides and roughly break it up into pieces.
- Cut the cucumber into rounds, salt to tenderize, then immerse in water and drain the water off. Shred the oba into strips.
- Beat the eggs and cook them into a light crepe, remove and shred into thin strips.
- When the sushi rice is at skin temperature, mix in (2) and (3) until barely combined.
- Place (5) on a serving dish, and sprinkle on the shredded egg crepe.
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