Chirashi Sushi with Salmon and Avocado

INGREDIENTS4servings

  • fresh cooked rice

    600g

[A]

  • ・rice vinegar

    50ml

  • ・sugar

    2 tsp

  • ・salt

    1/2 tsp

  • ・Shimaya Dashi-no-moto

    1/2 tsp

  • salmon

    120g

  • cucumber

    1/2

  • avocado

    1

  • lemon juice

    1 Tbsp

  • egg

    ３

  • salt

    1/4 tsp

  • toasted sesame seeds

    1 Tbsp

  • chopped seaweed

    proper amount

[B]

  • ・wasabi (Japanese horseradish) paste

    proper amount

  • ・soy sauce

    proper amount

The standard of measuring
  • 1 Tbsp (table spoon) ＝ 15ml,
    1 tsp (tea spoon) ＝ 5ml
  • Shimaya Dashi-no-moto 1 tsp ＝ about 4g
    (powder type, granule type)

DIRECTIONS

  1. Ｍix [A] and pour it evenly on the fresh cooked rice. Mix boldly the rice with a spatula, fan it to cool down and remove moisture. When the top of the rice is cooled, mix and cool down it again. Continue to do that about 2 or 3 times to make sushi rice.
  2. Thinly slice the salmon. Cut the cucumber into 5 mm cubes. Cut the avocado into half, remove the seed and peel. Cut it into 5 mm width and sprinkle the lemon juice.
  3. Stir the eggs and salt into a bowl. Put and scramble it in a heated small pan to make scrambled eggs.
  4. Mix the sushi rice, cucumber, and toasted sesame seeds. Serve on a plate and make flat the surface of the rice. Scatter the scrambled eggs, salmon, avocado and chopped seaweed beautifully on it. Wasabi & soy sauce can also be added as you like.
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