Step-by-Step Guide to Cook Super Quick Refreshing Salmon, Shiso and Lemon Chirashi Sushi

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Refreshing Salmon, Shiso and Lemon Chirashi Sushi. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Refreshing Salmon, Shiso and Lemon Chirashi Sushi Recipe. Salmon sashimi and avocado chirashi sushi is a kid-friendly dish of Japanese vinegar garnished with different condiments or additional vegetables. The key to any chirashi sushi, despite the toppings, is that the rice is seasoned with a sweet vinegar mixture.

You can cook Refreshing Salmon, Shiso and Lemon Chirashi Sushi using 4 ingredients and 8 steps. Here is how you cook that.

Ingredients of Refreshing Salmon, Shiso and Lemon Chirashi Sushi

1. Take 2 of rice cooker cups' worth Sushi rice.
2. It’s 3 of to 4 tablespoons Lightly salted salmon (grilled and flaked).
3. Make ready 5 of leaves or more, (to taste) Shiso leaves.
4. You need 1 of to 2 teaspoons or (to taste) Lemon juice.

Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy.This chirashi don proved that you can succeed in both.Those who are slaves to salmon will surely smile to spot not one but three, fatty slices.While the sashimi sushi was excellent, the tamagoyaki also deserves a shout-out with its dense yet fluffy layers of egg with just the right amount of sweetness.

Refreshing Salmon, Shiso and Lemon Chirashi Sushi step by step

1. Prepare the sushi rice..
2. Flake the cooked salted salmon..
3. You can use grilled salmon, or storebought grilled salmon flakes in a jar..
4. If you are using store-bought flaked salmon, there will be oil in the bottom of the jar, so try to avoid adding that..
5. Mix the salmon into the rice, trying not to crush the rice. Leave to cool..
6. When the rice has cooled down, mix in the shredded shiso leaves. If you add the shiso while the rice is still warm it will lose its bright green color..
7. When the shiso is mixed in, drizzle over the lemon juice. The amount is up to you, but it's best if you just sense a hint of the lemon-y flavor when you eat the sushi..
8. Finished. It was also delicious and refreshing in a bento..

Chirashi Sushi is sometimes mixed up with Barazushi which doesn't contain much raw fish other than decoration.Chirashi looks very nice because of the colors and shapes from different toppings - reds and whites from fish, yellow from cooked egg, orange balls of salmon roe, and green Shiso leaves.Shiso (pronounced "she-so") is the Japanese name for an annual herb called Perilla, which belongs to the mint family.

And in general it is like a sushi salad.The ingredients (or "gu") are scattered or topped on sushi rice with no rolling or shaping involved.Refreshing tuna poke with avocado, lemon juice, and ogo seaweed, marinated in spicy soy.Grilled Sanma (pacific saury) over charoal, served with grated daikon and lemon.The Chirashi bowl may be garnished with nori, shiso, or shredded eggs.