Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

This is my second chirashi sushi recipe. The only thing you need to cook is the eggs.
The combination of avocado & salmon and sushi rice with yukari goes well together.

Ingredients: uses 360 ml uncooked rice

Salmon flakes (ready-made)
60 g
1/2 teaspoon
a pinch
Shiso leaves
5 leaves
1 teaspoon
a pinch
Freshly cooked rice
2 rice cooker cups (360 ml uncooked)
4 tablespoons
2 tablespoons
*Yukari (dried red shiso leaf powder)
1 teaspoon
*White ground sesame seeds
2 tablespoons
Minced crunchy plums (optional)
2 plums


1. Add ● seasonings into eggs, and make kinshi tamago by shredding a thin omelette. Julienne the shiso leaves.
2. 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.
3. Cut the avocado into 1 cm cubes and transfer to a bowl. Add the △ seasonings and mix.
4. Mix * vinegar and sugar, and sprinkle on freshly cooked rice. Add the rest of the * ingredients and mix with a cutting motion, then chill.
5. Set aside some of the chopped ingredients to be used as toppings. Mix the rest with Step 4's rice (excluding the eggs).
6. 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.