Steps to Make Award-winning Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, yukari-seasoned easy chirashi sushi with salmon flakes. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have yukari-seasoned easy chirashi sushi with salmon flakes using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes:

1. Make ready 60 grams Salmon flakes (ready-made)
2. Take 2 Eggs
3. Take 1/2 tsp ●Sugar
4. Take 1 pinch ●Salt
5. Make ready 5 leaves Shiso leaves
6. Take 1 Cucumber
7. Make ready 1 Avocado
8. Take 1 tsp △Vinegar
9. Make ready 1 pinch △Salt
10. Get 360 ml Freshly cooked rice
11. Take 4 tbsp ＊Vinegar
12. Prepare 2 tbsp ＊Sugar
13. Prepare 1 tsp ＊Yukari (dried red shiso leaf powder)
14. Prepare 2 tbsp ＊White ground sesame seeds
15. Make ready 2 plums Minced crunchy plums (optional)

Instructions to make Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes:

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!

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