Easy Chirashizushi with Salmon Flakes

1. 1

   Mix beaten eggs with 1 teaspoon of sugar, a pinch of salt, and 1 teaspoon of sake.

2. 2

   Make kinshi-tamago by frying a thin omelet in a pan and cutting it into thin strips.

3. 3

   Mix the warm rice with sushi vinegar, salmon flakes and white sesame seeds.

4. 4

   Julienne the cucumber and sprinkle onto the rice.

5. 5

   Place the kinshi-tamago on top and garnish with red pickled ginger.

6. 6

   [Note] If you don't have store-bought sushi vinegar, make your own.

7. 7

   Mix 1 tablespoon of sugar, 1 and 1/2 tablespoons of vinegar and 1/2 teaspoon of salt.

8. 8

   To dissolve the sugar, microwave for about 30 seconds.

9. 9

   This is a luxurious version with marinated sashimi bonito + sweet & sour pickled lotus roots + thick Japanese omelet + steamed prawns + salmon roe.

* Per serving · 4 servings · Values may vary.

No additional tips available.