Add ● seasonings into eggs, and make kinshi tamago by shredding a thin omelette. Julienne the shiso leaves.
Slice the cucumber into rounds and sprinkle on salt (not listed). Rub in lightly, and let it sit for a while. Rinse and drain. Wrap with a paper towel, and squeeze well.
Cut the avocado into 1 cm cubes and transfer to a bowl. Add the △ seasonings and mix.
Mix ＊ vinegar and sugar, and sprinkle on freshly cooked rice. Add the rest of the ＊ ingredients and mix with a cutting motion, then chill.
Set aside some of the chopped ingredients to be used as toppings. Mix the rest with Step 4's rice (excluding the eggs).
Serve onto a plate. Sprinkle with the eggs and the topping ingredients. (Mince the crunchy variety of ume plum pickles as well if you have them.) Try to keep a nice balance of flavors and colors, and you're done!
Story Behind this Recipe
I had leftover salmon flakes, which I used in my recipe "Lemon Flavoured Easy Chirashi Sushi with Salmon Flakes" (Recipe ID: 1765391) so I created this second Chirashi Sushi recipe.
Using scrambled eggs instead of kinshi tamago is easier. I added crunchy plums because I had them on hand, but it's no problem if you don't. You can also sprinkle on shredded seaweed.