For Summer! Salmon and Shiso Chirashi Sushi

For Summer! Salmon and Shiso Chirashi Sushi

This is a salmon chirashizushi (chirashi sushi) with lots of shiso leaves and sesame seeds mixed in. It is simple to make and delicious served cold. Make rice balls with leftovers.

Ingredients: 2 servings

Hot cooked rice
1 bowl
Sushi vinegar (or yuzu vinegar)
30ml (sugar vinegar available at the market)
1 heaping tablespoon
1/4 teaspoon
Sake (Salmon Trout)
2 cuts
Sesame seeds
To taste
Shiso leaves
To taste (lots(


1. Mix together the *flavoring ingredients (☆using store-bought sushi vinegar, or freshly squeezed yuzu juice).
2. Julienne the shiso leaves, soak briefly in water, drain, and then cut into finer strips.
3. Wrap the salmon in paper towels, and microwave. Flake the fish.
4. Mix the sushi vinegar with hot rice, let cool, and mix in the salmon, shiso leaves, and sesame seeds while slightly warm.
5. Arrange onto plates and top with more sesame seeds and shiso leaves.

Story Behind this Recipe

This is a summer version of chirashizushi.