Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, easy salmon chirashi sushi. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easy Salmon Chirashi Sushi is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Easy Salmon Chirashi Sushi is something that I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this recipe, we have to first prepare a few ingredients. You can have easy salmon chirashi sushi using 12 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Easy Salmon Chirashi Sushi:
- Prepare 540 ml White uncooked rice
- Take 3 slice Lightly salted salmon filets
- Prepare 1 to 1 1/2 Cucumber
- Prepare 5 Shiso leaves
- Get 1 tablespoon, (to taste) Beni shouga red pickled ginger (or regular ginger if you don't have beni shouga)
- Prepare 1 tbsp Sesame seeds
- Make ready 2 Eggs
- Take 1 Nori seaweed
- Prepare 60 ml ★ Vinegar
- Get 3 tbsp ★ Sugar
- Make ready 1 1/2 tsp ★ Salt
- Take 10 cm 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.
Instructions to make Easy Salmon Chirashi Sushi:
- 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. It not only paints a colorful picture but also delivers an explosion of textures and flavors. Here is the recipe containing tuna and salmon.
So that’s going to wrap this up for this exceptional food easy salmon chirashi sushi recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
