Smoked Salmon Chirashi-zushi. Cut Avocado into small cubes, Smoked Salmon into bite size. Make Mayonnaise Sauce by mixing all the ingredients. Place the Sushi Rice on a plate and add some Avocado, Smoked Salmon and Scrambled Egg to decorate it.
You can have Smoked Salmon Chirashi-zushi using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Smoked Salmon Chirashi-zushi
- It’s of Sushi Rice (*Cooked from 180ml x 3 cups uncooked Rice).
- Prepare 1 of Avocado.
- It’s 2-3 of Eggs.
- You need 100 g of Smoked Salmon.
- You need 1-2 of Spring Onion.
- You need of Shredded Nori.
- It’s of Roasted Sesame Seeds, Tobiko or Ikura *Optional.
- It’s of <Mayonnaise Sauce Ingredients>.
- You need 2-3 tablespoons of Japanese Mayonnaise.
- You need 1 teaspoon of Soy Sauce.
- Prepare 1 teaspoon of Rice Vinegar (or Lemon Juice).
- Prepare of *Note: If you have Ponzu, replace Soy Sauce & Vinegar with the Ponzu.
Free-form sushi if you will and a great variation of what has become a favourite across Australia. Recipe: Smoked salmon and cucumber chirashizushi Chirashizushi (ちらし寿司) means 'scattered sushi', and is the easiest kind of sushi to make. This version uses two ingredients that anyone should be able to get - smoked salmon, and cucumber. Since the smoked salmon is 'cooked' so to speak, this sushi is great for bentos.
Smoked Salmon Chirashi-zushi step by step
Cook Sushi Rice. See my 'Sushi Rice' recipe..
Heat small amount of oil in a fry pan and cook Eggs to make firm scrambled egg. Transfer to a plate..
Cut Avocado into small cubes, Smoked Salmon into bite size..
Make Mayonnaise Sauce by mixing all the ingredients..
Place the Sushi Rice on a plate and add some Avocado, Smoked Salmon and Scrambled Egg to decorate it..
Place the Mayonnaise Sauce into a plastic bag, cut a bottom corner of the plastic bag to make a tiny hole, then squeeze the Sauce over the Sushi..
Sprinkle with some finely chopped Spring Onion, shredded Nori and Roasted Sesame Seeds. If you have Tobiko (Flying Fish Roe) or Ikura (Salmon Roe), sprinkle some of them as well and they will make this dish very special..
Traditional chirashizushi of this kind often use ikura (イクラ, salmon roe) as it makes chirashizushi a little bit extravagant. But here in Sydney, salmon roe is very expensive so my recipe uses diced sashimi salmon as a substitute. To give you an idea of how it looks, here is my Chirashizushi with ikura on it. Mix the water and a little salt in a pan and bring to a boil. Trim snow peas, parboil in lightly salted water.
