Chikuwa and Cucumber Chirashi Sushi with Sunomono Vinegar Dressing

1. 1

   Thinly slice the cucumbers with a slicer, lightly sprinkle with salt (not listed), wrap in paper towels once they have shriveled, and squeeze out the water.

2. 2

   Thinly slice the chikuwa.

3. 3

   Finely chop the shiso leaves.

4. 4

   Mix A together in a bowl, add the cucumbers, chikuwa, and shiso leaves from step 1 to make the sunomono.

5. 5

   You can eat this as is, and it's delicious.

6. 6

   Mix salt into the rice, add to the bowl from step 2 after it has cooled, briskly mix, and it is done.

* Per serving · 4 servings · Values may vary.

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