Chirashi-zushi
ingredients:
Rice... 660g (2 cups)
Tuna (for sashimi) . .150g
Salmon (for sashimi) . .150g
Scallops (for sashimi) . .150g
Salmon roe (for sashimi) . .50g
Cucumber . 1 cucumber
3 shiso leaves . . 3 leaves
Salt (for cucumber) .... pinch of salt
White sesame seeds ... 1 tablespoon
【omelet egg】
2 eggs
sugar...1 tablespoon
pinch of salt a pinch
salad oil...1 teaspoon
【Sushi vinegar】
A.sugar... 2 tablespoons
A.salt...1 teaspoon
A.vinegar...4 tablespoons
Recipe:
【Omelet egg】
1.Pour salad oil into an egg pan, spread thinly with kitchen paper, and heat over medium heat.
2.Pour in half of the egg mixture and cook, stirring constantly, until half-cooked.
3. Roll from the back to the front and then to the back. Add the remaining egg mixture and cook in the same way.
4.Remove from heat and cut into 1 cm cubes (egg omelet).
【Sumeshi】
Put (A) in a bowl and mix (sushi vinegar).
Put the rice in a separate bowl, pour the sushi vinegar over the rice and mix with a wooden spoon to cut the rice. Add shiso leaves and white sesame seeds and mix gently (sushi rice).
Place the sushi rice flat on a plate, then top with bite-sized slices of sashimi and other ingredients.
