For Summer! Salmon and Shiso Chirashi Sushi

1. 1

   Mix together the *flavoring ingredients (using store-bought sushi vinegar, or freshly squeezed yuzu juice).

2. 2

   Julienne the shiso leaves, soak briefly in water, drain, and then cut into finer strips.

3. 3

   Wrap the salmon in paper towels, and microwave.

4. 4

   Flake the fish.

5. 5

   Mix the sushi vinegar with hot rice, let cool, and mix in the salmon, shiso leaves, and sesame seeds while slightly warm.

6. 6

   Arrange onto plates and top with more sesame seeds and shiso leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.