Chikuwa and Cucumber Chirashi Sushi with Sunomono Vinegar Dressing
I made sunomono vinegar dressing, and added it to rice to make chirashi sushi! Chikuwa adds heartiness to the dish The taste of the shiso leaves is invigorating and refreshing, and makes this easy to eat!
(1 1/2 tablespoons vinegar, 1/2 tablespoon sugar, 1 teaspoon soy sauce, a pinch of dashi stock granules, 2 teaspoons white toasted sesame)
Hot cooked rice
Thinly slice the cucumbers with a slicer, lightly sprinkle with salt (not listed), wrap in paper towels once they have shriveled, and squeeze out the water. Thinly slice the chikuwa. Finely chop the shiso leaves.
Mix A together in a bowl, add the cucumbers, chikuwa, and shiso leaves from step 1 to make the sunomono. ※ You can eat this as is, and it's delicious.
Mix salt into the rice, add to the bowl from step 2 after it has cooled, briskly mix, and it is done.
Story Behind this Recipe
I made this since it has gotten slightly warmer, and I wanted to eat something refreshing. More like, I just used what was left in the fridge ( _ ; . It was Friday night and I was tired, and this was all I had for dinner, so I made it filling by adding rice . My boyfriend thought it was chirashi sushi and ate it happily I thought it wouldn't be enough, but I had croquettes too (frozen), so maybe that is why he didn't complain!