Salmon Chirashi Sushi. Ingredients: Rice, Salmon Salt, Rice vinegar, Soy Sauce, Wasabi, Onions Prepped the salmon into these chunks here: https Salmon Chirashi Sushi Recipe. I love salmon skin sushi, but the thought of preparing it can sometimes be a turn off. So why not just throw everything in a bowl, sprinkle a handful of roasted.

How to get to the place where salmon chirashi sushi being held? Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables. You can cook Salmon Chirashi Sushi using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Salmon Chirashi Sushi

It's 300 g of cooked rice.
Prepare 150 g of salted salmon.
It's 50 g of Turnip Greens (greens from about 3 turnips).
Prepare 2 Tbsp of *vineger.
Prepare 2 Tbsp of *sugar.
It's 1 pinch of *salt.
Prepare 1 of egg.
It's 1 tsp of mirin/sweet sake.
It's 1/3 of seaweed.
It's 1 pinch of white sesame.

Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as You can make Chirashi sushi from scratch (my recipe here) or take a shortcut version by using a. This is my favorite type of sushi. And for this occasion I have a photo guide for you. There is no fixed recipe and you don't need to use raw fish either if you don't like, but you can add any ingredient you prefer.

Salmon Chirashi Sushi step by step

Chop the turnip greens into small pieces and boil them a little to drain water. Grill the salmon well, and remove any bones and the skin. Then cut and tear to pieces by chopsticks or a fork..
Mix the vinegar, sugar and salt..
To make "Kinshi-Tamago": Beat the egg, mirin/sweet sake and a pinch of salt in a bowl. Pour olive oil into a pan on medium heat and add half an egg to make a very thin fried egg. Remove it to a chopping board and do the same thing with another half..
Place the 2 slices of fried eggs on a chopping board. Cut them in half and from the edge, cut into thin strips..
Put the cooked rice (a bit harder is better for Sushi) into a big bowl. Pour in the mixed ingredients from step 2, and mix with a wooden spatula with a cutting motion, but make sure not to knead the rice otherwise it will become too sticky..
Next add the salmon and turnip greens while mixing lightly. Finally, sprinkle in the sesame seeds..
Serve rice on a plate, put "kinshi-tamago" on top of the rice and add the torn seaweed to garnish..

It is perfect as an appetizer or main course served at room temperature. Another close translation for it is "sushi rice salad"; just to give you another. Slice fish to your desired size. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and But here in Sydney, salmon roe is very expensive so my recipe uses diced sashimi salmon as a substitute. Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi.