Delicious Cheese and Salmon Chirashizushi

Delicious Cheese and Salmon Chirashizushi

The rich and crumbly cheese and the citrusy refreshing flavor of ponzu sauce really enhance the sushi rice in this chirashizushi (scattered sushi).

Ingredients: 2 servings

● Cooked rice
2 heaping bowlfulls
● Ponzu
1 1/2 tablespoons
● Processed cheese (individually wrapped)
3 pieces
● Shiso leaves
About 5 leaves
Smoked salmon
80 g (divided into 2)
Onion (optional)
Mayonnaise (optional)
To taste
Bonito flakes (optional)
About 1 packet (3 g)


1. Slice the onion very thinly and put into a bowl of water. Squeeze out well and mix with mayonnaise. This will be used as a topping and is optional.
2. Cut each piece of cheese into 12 pieces (about 8 mm dice). Finely chop the shiso leaves. Reserve a bit of each to use as topping.
3. Line a deep plate (such as a soup plate) with plastic wrap, and line with half the amount of smoked salmon (1 serving).
4. Mix the ponzu sauce with hot rice, then add the non-reserved cheese and shiso leaves.
5. Mound half the mixed rice (1 serving) on top of the salmon in the plate.
6. Wrap with the plastic wrap and press lightly to form a round shape.
7. Open the plastic wrap and invert onto a plate. Top with the onion and mayonnaise, bonito flakes and reserved shiso leaves, then scatter the reserved cheese around the perimeter.
8. Make another portion just like the first and it's done.

Story Behind this Recipe

I don't stock readymade sushi vinegar in our kitchen. I tried using handy ponzu sauce instead of sushi vinegar, and it was very refreshing and delicious. It went really well with the rich flavor of cheese, so I decided I wanted to share the recipe.