RECIPE: Chirashizushi with Pickles

Chirashizushi (lit. “scattered sushi”) is served on special occasions in Japan including New Year’s Day. It consists of a bed of sushi rice that can be adorned with a variety of toppings such as egg, fresh vegetables, cooked seafood, and sashimi. This recipe uses smoked salmon and regional pickles to create a quick and easy, yet colorful chirashizushi.

Servings: 1

Ingredients:

• 30g Katsuo Tsubozuke (chopped)
• 1 Tbsp pickling juice from the Katsuo Tsubozuke package 
• 150g cooked rice 
• 20g smoked salmon (cut into strips)
• Radish sprouts (optional topping)

Instructions:

1. Mix the Katsuo Tsubozuke with the pickling juice and the cooked rice.
2. Top with smoked salmon and radish sprouts if desired.