Broiled Salmon and Scrambled Egg Sushi Bowl
Ingredients
- FOR THE SUSHI RICE:
- 2 cups Japanese Rice (Use The Measuring Cup Attached To A Rice Cooker)
- 4 Tablespoons Rice Vinegar
- 2 Tablespoons Sugar
- ½ Tablespoons Kosher Salt
- FOR THE EGG:
- 3 whole Eggs
- ½ Tablespoons Mirin
- ½ teaspoons Kosher Salt
- ½ Tablespoons Canola Oil
- FOR THE SUSHI BOWL:
- 5 ounces, weight English Cucumber
- ¼ teaspoons Kosher Salt
- 5 teaspoons Sesame Seeds, Toasted
- 12 ounces, weight Salmon Fillet
- 2 ounces, weight Ikura Or Salmon Roe
- 2 leaves Shiso, Shredded
Instructions
Broiled Salmon and Scrambled Egg Sushi Bowl serves 4 original recipe by tastykitchen.com.
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