Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy salmon chirashi sushi. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Easy Salmon Chirashi Sushi is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Easy Salmon Chirashi Sushi is something which I have loved my entire life. They are nice and they look fantastic.
AAA Sushi Grade Ahi Tuna & Salmon. Especially the purple flower for decoration, since natural ingredients have been used a lot for decoration in Australia. Most chirashi sushi is made to serve a large number of people, and are great for parties or potlucks.
To begin with this particular recipe, we have to first prepare a few components. You can have easy salmon chirashi sushi using 12 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Easy Salmon Chirashi Sushi:
- Prepare 540 ml White uncooked rice
- Prepare 3 slice Lightly salted salmon filets
- Make ready 1 to 1 1/2 Cucumber
- Get 5 Shiso leaves
- Prepare 1 tablespoon, (to taste) Beni shouga red pickled ginger (or regular ginger if you don't have beni shouga)
- Prepare 1 tbsp Sesame seeds
- Get 2 Eggs
- Prepare 1 Nori seaweed
- Take 60 ml ★ Vinegar
- Get 3 tbsp ★ Sugar
- Make ready 1 1/2 tsp ★ Salt
- Get 10 cm Kombu
My daughter doesn't like shiso, so I take out her portion before adding the shiso, and just mix it in the rest for the adults. My mother used to add myoga ginger. Try that when it's in season! Here is how you cook it.
Steps 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).
Each region in Japan serves a slightly different version of Chirashi Sushi with various ingredients and toppings. For example, in the Osaka area where my mom was originally from, Chirashi Sushi is called Barazushi (ばら寿司) or Gomoku Sushi (五目寿司). We would serve the sushi rice topped with unagi and cooked or uncooked vegetables. Learn how to make this quick and easy recipe! "There are many versions of chirashi. Here I use sea urchin roe (uni), salmon or trout caviar, tuna, salmon, and scallops, along with avocado, scallions, tree ear mushrooms, and toasted sesame seeds.
So that is going to wrap it up with this special food easy salmon chirashi sushi recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
