Recipes

Chirashi Sushi with Salmon and Bamboo Shoots

The richness of Manju wraps the fatty salmon and briny ikura in a full, floral embrace.

Chirashi Sushi with Salmon and Bamboo Shoots

Ingredients (serves 2)

  • 4 oz sashimi-grade salmon, sliced
  • 2 oz bamboo shoots (boiled), cut into thin wedges
  • 2 oz cucumber, peeled with a peeler and rolled into petal shapes
  • 2 tablespoons ikura (salmon roe)
  • Kinome (Japanese pepper leaf buds), to garnish

Sushi Rice

  • About 13 oz cooked white rice
  • 1 1/2 tablespoons yukari (red perilla seasoning)

Directions

  1. Step 1

    Combine the rice and yukari in a bowl, mix well, and transfer to a serving container.

  2. Step 2

    Slice the salmon into sashimi pieces. Cut the bamboo shoots into 1/4-inch-wide wedges. Peel the cucumber into ribbon shapes using a peeler.

  3. Step 3

    Arrange the salmon, bamboo shoots, and cucumber over the rice. Top with ikura and garnish with kinome to taste.

You Might Also Like

From Niigata.

FOR EVERYWHERE.

Explore Collections

Kubota is available at select retailers across the country. Find a location near you, pick up a bottle, and pour it your way.

Store Locator