Mediterranean Style Chirashi Sushi

It's like a sushi rice salad, colourful and healthy!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2~3 Prep: 30 min Cook: 30 min

Ingredients

Rice 2 gou (300g)
Sushi vinegar:
Rice vinegar 3 tbsp
Light brown sugar 2 tbsp
Sea salt 1/2 tbsp
Smoked salmon 200g
Olives 100g
Baby plum tomatoes 5-6
Rocket 1/2 pack
Cucumber 1/3
Edamame (soya beans) 2 handfuls

Method

1
Cook the rice first with 1 tbsp sake and slightly less water than usual.
2
Slice the smoked salmon into strips. Chop the tomatoes into half. Cut the cucumber into half lengthways then slice thinly before rubbing with salt.
3
Put the hot cooked rice into a large flat dish and pour over the sushi vinegar.
4
Mix gently by slicing with a wooden spoon and fanning at the same time to remove the moisture. Your sushi rice is ready.
5
Sprinkle the rocket onto a plate, then put the rice and smoked salmon and olives. Top with the squeezed cucumber and edamame - it's ready to eat!

Tips & Note

I used Bird's Eye frozen Young Soya Beans. Take 2 handfuls and put in hot water, drain and sprinkle with salt.

Mediterranean Style Chirashi Sushi

It's like a sushi rice salad, colourful and healthy!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2~3

Prep: 30 min

Cook: 30 min

Ingredients

Rice 2 gou (300g)
Sushi vinegar:
Rice vinegar 3 tbsp
Light brown sugar 2 tbsp
Sea salt 1/2 tbsp
Smoked salmon 200g
Olives 100g
Baby plum tomatoes 5-6
Rocket 1/2 pack
Cucumber 1/3
Edamame (soya beans) 2 handfuls

Mediterranean Style Chirashi Sushi

Recipe ID :723 Posted on 07 JUN 2015

Serves 2~3

Prep 30min
Cook 30min
views 2,551
printed 208

saved 2

It's like a sushi rice salad, colourful and healthy!

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Ingredients

Print Ingredients Email Ingredients
2 gou (300g)
3 tbsp
2 tbsp
1/2 tbsp
200g
100g
5-6
1/2 pack
1/3
2 handfuls

Method

Prep
30min
Cook
30min
1
Cook the rice first with 1 tbsp sake and slightly less water than usual.
2
Slice the smoked salmon into strips. Chop the tomatoes into half. Cut the cucumber into half lengthways then slice thinly before rubbing with salt.
3
Put the hot cooked rice into a large flat dish and pour over the sushi vinegar.
4
Mix gently by slicing with a wooden spoon and fanning at the same time to remove the moisture. Your sushi rice is ready.
5
Sprinkle the rocket onto a plate, then put the rice and smoked salmon and olives. Top with the squeezed cucumber and edamame - it's ready to eat!

Tips & Note

I used Bird's Eye frozen Young Soya Beans. Take 2 handfuls and put in hot water, drain and sprinkle with salt.

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