How to Prepare Ultimate Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

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Before you jump to Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly if they are not operating as efficiently as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

The kitchen on its own provides you with many small means by which energy and money can be saved. Environmentally friendly living just isn’t that tough. Typically, all it takes is a little common sense.

We hope you got insight from reading it, now let’s go back to yukari-seasoned easy chirashi sushi with salmon flakes recipe. You can cook yukari-seasoned easy chirashi sushi with salmon flakes using 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes:

  1. Take of Salmon flakes (ready-made).
  2. You need of Eggs.
  3. Get of ●Sugar.
  4. Get of ●Salt.
  5. Use of leaves Shiso leaves.
  6. Use of Cucumber.
  7. Prepare of Avocado.
  8. Get of △Vinegar.
  9. You need of △Salt.
  10. Get of Freshly cooked rice.
  11. Take of *Vinegar.
  12. You need of *Sugar.
  13. Take of *Yukari (dried red shiso leaf powder).
  14. Get of *White ground sesame seeds.
  15. Prepare of plums Minced crunchy plums (optional).

Instructions to make Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes:

  1. Add ● seasonings into eggs, and make kinshi tamago by shredding a thin omelette. Julienne the shiso leaves..
  2. Slice the cucumber into rounds and sprinkle on salt (not listed). Rub in lightly, and let it sit for a while. Rinse and drain. Wrap with a paper towel, and squeeze well..
  3. Cut the avocado into 1 cm cubes and transfer to a bowl. Add the △ seasonings and mix..
  4. Mix * vinegar and sugar, and sprinkle on freshly cooked rice. Add the rest of the * ingredients and mix with a cutting motion, then chill..
  5. Set aside some of the chopped ingredients to be used as toppings. Mix the rest with Step 4's rice (excluding the eggs)..
  6. Serve onto a plate. Sprinkle with the eggs and the topping ingredients. (Mince the crunchy variety of ume plum pickles as well if you have them.) Try to keep a nice balance of flavors and colors, and you're done!.

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