Smoked Salmon Chirashi Sushi Recipe

Name: Smoked Salmon Chirashi Sushi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 360 ml Cooked white rice; 60 ml Sushi vinegar; 2 to 3 tablespoons White sesame seeds; 5 Shiso leaf ( julienne ); 1 *Cucumber; 1 pinch *Salt; 100 grams Smoked salmon; 100 grams Boiled shrimp; 2 Egg; 1 tsp Sugar; 1 tbsp Japanese soup stock ( or water ); 1 leaf Roasted nori seaweed

Servings: persons

360 ml Cooked white rice
60 ml Sushi vinegar
2 to 3 tablespoons White sesame seeds
5 Shiso leaf ( julienne )
1 *Cucumber
1 pinch *Salt
100 grams Smoked salmon
100 grams Boiled shrimp
2 Egg
1 tsp Sugar
1 tbsp Japanese soup stock ( or water )
1 leaf Roasted nori seaweed

1
Add to the white rice and make sushi rice and let it cool down.
2
Add sesame seeds and the julienne shiso leaves and mix.
3
Mix all ingredients and make scrambled eggs and let it cool down.
4
( Add some sugar to the eggs if you like. )
5
Use a slicer and slice the cucumber into a round thin slice.
6
Put the * salt and leave till water comes out of the cucumber.
7
Cut the roasted nori sheet or tear into small pieces.
8
Put the sushi rice from the 1 process on a plate and squeeze out the water from the cucumber before putting on the rice.
9
Then decorate with the smoked salmon, boiled shrimp and scrambled eggs to make it look nice and sprinkle some nori on top and it is ready.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 360 ml Cooked white rice, 60 ml Sushi vinegar, 2 to 3 tablespoons White sesame seeds, 5 Shiso leaf ( julienne ), and more.

Yes, Smoked Salmon Chirashi Sushi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon Chirashi Sushi

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