Simple Salmon, Salted Salmon Roe, and Broccolini Chirashizushi

1. 1

   Put the washed rice, sake, and kombu seaweed into the rice cooker.

2. 2

   Fill the cooker with water up to the 2 cups line and start cooking.

3. 3

   In a large bowl, add Step 1 and the mixed sushi vinegar, and mix together quickly.

4. 4

   Cover with a damp towel and cool until cools down to about body temperature warmth.

5. 5

   Grill the salmon, remove the bones and skin, and flake.

6. 6

   Make a very thin omelet or scramble the eggs.

7. 7

   Cut the cucumber into small slices and rub in some salt (not listed).

8. 8

   When they become tender, pat dry with a paper towel.

9. 9

   Julienne the shiso leaves.

10. 10

    Scoop the sushi rice into a bowl and top with white sesame seeds, shredded nori seaweed, cucumber, salmon, egg, salmon roe, broccolini, and shiso leaves in that order.

11. 11

    Done.

12. 12

    It's still plenty delicious if you don't add the cucumber, broccolini, or nori seaweed.

* Per serving · 4 servings · Values may vary.

No additional tips available.