Refreshing Salmon, Shiso and Lemon Chirashi Sushi
Refreshing Salmon, Shiso and Lemon Chirashi Sushi

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, refreshing salmon, shiso and lemon chirashi sushi. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Refreshing Salmon, Shiso and Lemon Chirashi Sushi is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Refreshing Salmon, Shiso and Lemon Chirashi Sushi is something that I have loved my entire life. They are nice and they look fantastic.

This video will show you how to make Chirashi Sushi (Chirashizushi), a kind of sushi dish with thinly sliced Sashimi raw fish placed over a bed of sushi. Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi maki rolls and nigiri. The rice needs to be made ahead and cooled before using.

To begin with this particular recipe, we have to prepare a few components. You can cook refreshing salmon, shiso and lemon chirashi sushi using 4 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Refreshing Salmon, Shiso and Lemon Chirashi Sushi:
  1. Take 2 rice cooker cups' worth Sushi rice
  2. Get 3 to 4 tablespoons Lightly salted salmon (grilled and flaked)
  3. Get 5 leaves or more, (to taste) Shiso leaves
  4. Get 1 to 2 teaspoons or (to taste) Lemon juice

Shiso (pronounced "she-so") is the Japanese name for an annual herb called Perilla, which belongs to the mint family. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy. Top it with uni, masago, diced takuan, and shiso leaf. Here is another sushi mix that makes traditional chirashi.

Instructions to make Refreshing Salmon, Shiso and Lemon Chirashi Sushi:
  1. Prepare the sushi rice.
  2. Flake the cooked salted salmon.
  3. You can use grilled salmon, or storebought grilled salmon flakes in a jar.
  4. If you are using store-bought flaked salmon, there will be oil in the bottom of the jar, so try to avoid adding that.
  5. Mix the salmon into the rice, trying not to crush the rice. Leave to cool.
  6. When the rice has cooled down, mix in the shredded shiso leaves. If you add the shiso while the rice is still warm it will lose its bright green color.
  7. When the shiso is mixed in, drizzle over the lemon juice. The amount is up to you, but it's best if you just sense a hint of the lemon-y flavor when you eat the sushi.
  8. Finished. It was also delicious and refreshing in a bento.

With Kamado-san, you can make really tasty sushi rice with perfectly chewy texture. I like making sushi rice bowl and top with whatever the freshest sashimi grade seafood I find at a local market. Arrange the kinshi-tamago on top of the sushi rice, then sprinkle with the ikura salmon roe and the rest of the ingredients. The Chirashi bowl may be garnished with nori, shiso, or shredded eggs. When arranged neatly, a bowl of Chirashi looks like a chest of precious gems containing orange-striped salmon, pink tuna Chirashi is a type of scattered sushi served in a bowl, so you need to use the typical seasoned sushi. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings.

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