For garnishings (red pickled ginger, shredded nori or chives etc.)
Mix beaten eggs with 1 teaspoon of sugar, a pinch of salt, and 1 teaspoon of sake. Make kinshi-tamago by frying a thin omelet in a pan and cutting it into thin strips.
Mix the warm rice with sushi vinegar, salmon flakes and white sesame seeds.
Julienne the cucumber and sprinkle onto the rice. Place the kinshi-tamago on top and garnish with red pickled ginger.
[Note] If you don't have store-bought sushi vinegar, make your own. Mix 1 tablespoon of sugar, 1 and 1/2 tablespoons of vinegar and 1/2 teaspoon of salt. To dissolve the sugar, microwave for about 30 seconds.
This is a luxurious version with marinated sashimi bonito + sweet & sour pickled lotus roots + thick Japanese omelet + steamed prawns + salmon roe.
Story Behind this Recipe
I made this for our sudden visitors and they loved it. Chirashi-zushi looks nice, is easy to make and tasty. It is one of our family's regular dishes. This time I used user "Poku-chan"'s salmon flakes because it was tasty. (Recipe ID: 486089)
More kinshi-tamago makes the dish voluminous and it might look better. Mixing in just the salmon flakes and vinegar is still easy and tasty. Try any toppings you like.