Chikuwa and Cucumber Chirashi Sushi with Sunomono Vinegar Dressing

• 2 stick 5-pack package Chikuwa
• 1/2 cucumber Cucumber
• 3 leaves Shiso leaves
• 300 grams Hot cooked rice
• 1/3 tsp Salt

1. Thinly slice the cucumbers with a slicer, lightly sprinkle with salt (not listed), wrap in paper towels once they have shriveled, and squeeze out the water.
2. Thinly slice the chikuwa.
3. Finely chop the shiso leaves.
4. Mix A together in a bowl, add the cucumbers, chikuwa, and shiso leaves from step 1 to make the sunomono.
5. You can eat this as is, and it's delicious.
6. Mix salt into the rice, add to the bowl from step 2 after it has cooled, briskly mix, and it is done.

cucumber cucumber, leaves, rice, salt

Taken from cookpad.com/us/recipes/188059-chikuwa-and-cucumber-chirashi-sushi-with-sunomono-vinegar-dressing (may not work)