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.

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