Easy Salmon Chirashi Sushi. I usually keep the fattiest pieces for the sashimi (feel free to skip this part if you don't like raw fish, it's alright!) Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings. Learn how to make this quick and easy recipe! It has most of the ingredients, but I like to throw in some add-ons like shredded eggs crepe, snap peas, and ikura (salmon roe) to make the dish.

Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Chirashi Sushi (Chirashizushi) is a kind of Sushi dish with thinly sliced Sashimi raw fish placed over a bed of Sushi Rice, instead of single pieces (Nigiri Sushi) or rolls (Maki Sushi). Chirashi Sushi is sometimes mixed up with Barazushi which doesn't contain much raw fish other than decoration. You can cook Easy Salmon Chirashi Sushi using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Easy Salmon Chirashi Sushi

You need 540 ml of White uncooked rice.
You need 3 slice of Lightly salted salmon filets.
Prepare 1 of to 1 1/2 Cucumber.
It's 5 of Shiso leaves.
Prepare 1 of tablespoon, (to taste) Beni shouga red pickled ginger (or regular ginger if you don't have beni shouga).
You need 1 tbsp of Sesame seeds.
It's 2 of Eggs.
It's 1 of Nori seaweed.
Prepare 60 ml of ★ Vinegar.
Prepare 3 tbsp of ★ Sugar.
It's 1 1/2 tsp of ★ Salt.
Prepare 10 cm of Kombu.

Simple Salmon Chirashi recipe: sounds great. Use sockeye or other wild salmon. Sprinkle salmon on both sides with salt and pepper. Quick and Easy Chirashi Sushi. by justonecookbookrecipes.

Easy Salmon Chirashi Sushi instructions

Cook the rice with the konbu seaweed. You can omit the konbu seaweed if you like..
While the rice is cooking, grill the salmon, take off the skin and bones and flake..
Slice the cucumber and put it in a plastic container with a little salt. Shake it around a bit, and leave until some moisture comes out of the slices..
Chop up the shiso, beni shouga (or regular ginger or myoga ginger. You can omit these for children)..
Mix the ★ ingredients together in a small pan and bring to a boil to melt the sugar..
When the rice is done, turn it out into a sushi tub (sushi oke). Alternatively, wet the inside of a large bowl, drain and then put the rice in. Mix with the sushi vinegar from Step 5..
When the sushi rice is mixed, cool it rapidly by fanning it, and mix in the sesame seeds..
While the rice cools, beat the eggs, season with a little salt and make usuyaki tamago (very thin omelettes). Shred finely to make kinshi tamago when cool..
When the rice has cooled down, mix in the flaked salmon, tightly squeezed out cucumber slices, shiso and beni-shouga. Done!.
Mound on a serving plate and top with kinshi tamago and shredded nori. Enjoy..
This is a children's version for Hinamatsuri (Girl's Day)..
This is an adult version for Hinamatsuri. It's topped with sugar snap pears and ikura (salmon roe)..

Chirashi-Style Rice Bowls with Tempura Mushrooms. Salmon sashimi and avocado chirashi sushi is a kid-friendly dish of Japanese vinegar garnished with different condiments or additional vegetables. The key to any chirashi sushi, despite the toppings, is that the rice is seasoned with a sweet vinegar mixture. Another close translation for it is "sushi rice salad"; just to give you another idea for the basic original Japanese meaning of the word. Sushi originated as a preservation method for fish in Southeast Asia, expanding first into China and then Japan.