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Simple ☆ Salmon, Salted Salmon Roe, and Broccolini Chirashizushi

Simple ☆ Salmon, Salted Salmon Roe, and Broccolini Chirashizushi

A simple spring-like sushi bowl with salmon, salted salmon roe, and rapeseed blossoms. It's perfect for guests or for Girl's Day.

Ingredients: 3-4 servings

White rice
2 rice cooker cups (360 ml)
Sake
2 teaspoons
Kombu
3 cm
Sushi vinegar
Vinegar
3 tablespoons
Sugar
2 tablespoons
Salt
1 1/2 teaspoons
Toppings:
White sesame seeds
to taste
Shredded nori
to taste
Lightly salted salmon
1 filet
Cucumber
1/2
Eggs
2
Salted salmon roe
to taste
Broccolini
Optional
Shiso leaves
as needed

Steps

1. Put the washed rice, sake, and kombu seaweed into the rice cooker. Fill the cooker with water up to the 2 cups line and start cooking.
2. In a large bowl, add Step 1 and the mixed sushi vinegar, and mix together quickly. Cover with a damp towel and cool until cools down to about body temperature warmth.
3. Grill the salmon, remove the bones and skin, and flake.
4. Make a very thin omelet or scramble the eggs.
5. Cut the cucumber into small slices and rub in some salt (not listed). When they become tender, pat dry with a paper towel.
6. Julienne the shiso leaves.
7. Scoop the sushi rice into a bowl and top with white sesame seeds, shredded nori seaweed, cucumber, salmon, egg, salmon roe, broccolini, and shiso leaves in that order. Done.
8. It's still plenty delicious if you don't add the cucumber, broccolini, or nori seaweed.

Story Behind this Recipe

Since Girls Festival was approaching, I decided to try making chirashizushi using seasonal broccolini and salmon.