Ingredients
30 ml Sushi vinegar (or yuzu vinegar)
1 bowl Hot cooked rice
1 Sesame seeds
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-seasoned sushi vinegar — instant sushi rice preparation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Glass cruet for table service — vinegar, oil, dressings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Pre-seasoned sushi vinegar — instant sushi rice preparation
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Glass cruet for table service — vinegar, oil, dressings
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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mix together the *flavoring ingredients (using store-bought sushi vinegar, or freshly squeezed yuzu juice). julienne the shiso leaves, soak briefly in water, drain, and then cut into finer strips. wrap the salmon in paper towels, and microwave. flake the fish. mix the sushi vinegar with hot rice, let cool, and mix in the salmon, shiso leaves, and sesame seeds while slightly warm. arrange onto plates and top with more sesame seeds and shiso leaves.