Easy Chirashi Sushi

1. 1

   Mix 2 tablespoons of the sushi vinegar with the rice, then mix in 1 tablespoon of sesame seeds and the chopped inari skin.

2. 2

   Make an egg crepe, then cook the salmon in the frying pan without washing it first.

3. 3

   Slice the egg crepe into thin strips, then finely chop the salmon.

4. 4

   Chop the thin green onions into small pieces.

5. 5

   Mix the rice up with the eggs, salmon, and green onions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.