Chirashi Sushi with smoked fish

Chirashi Sushi with smoked fish
Quantity Ingredient
120 g Sushi rice
0,25 l Water
0,5 tsp Salt
0,5 tsp Sugar
2 tbsp Rice vinegar
50 g Organic cucumber
8 Radish
100 g Smoked trout fillets
100 g Smoked Salmon
100 g Smoked mackerel
1 tbsp Cut leek

Chirashi Sushi with smoked fish is simply served on small plates. Put Sushi rice in a pot and cover with water. Add salt and sugar, cover with a lid and bring to the boil briefly. Leave Sushi rice to swell for 20 minutes at the lowest setting. Take the pot off the stove. Mix vinegar with the Sushi rice. Halve the cucumber lengthwise, scrape out the seeds and cut the cucumber into thin slices. Cut the radish into fine slices. Cut various types of smoked fish such as smoked trout, smoked salmon and smoked mackerel into strips. Fill Sushi rice on plates and arrange Chirashi Sushi with smoked fish on top. Cut leek into rolls and sprinkle over Chirashi Sushi with smoked fish.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
497 kcal
51 g
37 g
17 g

(C)opyright by Marions Kochbuch