Cafe-style Chirashi Sushi Using Crab, Avocado, and Ikura

1. 1

   Add washed rice, sake, and konbu seaweed to the rice cooker, add in water as recommended by the rice cooker, and cook.

2. 2

   Add the ingredients from step 1 to a large bowl, add in the mixed sushi vinegar briskly mix as if cutting the rice, cover with a wet towel, and let cool until it is cool to the touch.

3. 3

   Dice the avocado into large pieces, and sprinkle lemon juice.

4. 4

   Make a bed of the sushi rice and top with shredded seaweed, white sesame, crab, avocado, salmon roe, shiso leaves, lemon, and sprouts in that order, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.