TOPRecipesBlossom Chirashi Cup Sushi with UMAMI TOPPING
Blossom Chirashi Cup Sushi with UMAMI TOPPING
Ingredients (For 5–6 pieces)
[Sushi rice]
Warm cooked rice
400 g
[A]
Vinegar
45ml
Sugar
10 g
Salt
3 g
Boiled beets
100 g
[B]
Wine vinegar
50 ml
Salt
pinch
Sugar
2 tsp
Salmon (sashimi grade)
100 g
Eggs
2
[C]
Salt
pinch
Sugar
1 tsp
Cooking oil
As needed
Boiled edamame or mint leaves
As needed
S&B UMAMI TOPPING Crunchy Garlic with Chili oil
As needed
Directions
[sushi rice] Mix together [A], dissolving the sugar and salt completely. Mix [A] into the warm cooked rice. Blend well and allow it to cool.
Thinly slice the beets and marinate them in the mixed [B] ingredients for about 30 minutes.
Slice the salmon thinly.
Make scrambled eggs: beat the eggs, then add [C] and mix. Put a small amount of oil in a small pan and heat over a gentle heat. Add the beaten egg and stir-fry, stirring constantly with chopsticks.
Create flower shapes using the beets or salmon. Use a small slice as the center, and wrap other slices around it.
Fill a cup with [1], top with [4], and garnish with [5] and edamame or mint leaves. Sprinkle some UMAMI TOPPING on top of the beet or salmon flowers.
