For Summer! Salmon and Shiso Chirashi Sushi

• 1 bowl Hot cooked rice
• 30 ml Sushi vinegar (or yuzu vinegar)
• 30 ml *Vinegar
• 1 heaping tablespoon *Sugar
• 1/4 tsp *Salt
• 2 cuts Sake (Salmon Trout)
• 1 Sesame seeds
• 1 (lots( Shiso leaves

1. Mix together the *flavoring ingredients (using store-bought sushi vinegar, or freshly squeezed yuzu juice).
2. Julienne the shiso leaves, soak briefly in water, drain, and then cut into finer strips.
3. Wrap the salmon in paper towels, and microwave.
4. Flake the fish.
5. Mix the sushi vinegar with hot rice, let cool, and mix in the salmon, shiso leaves, and sesame seeds while slightly warm.
6. Arrange onto plates and top with more sesame seeds and shiso leaves.

rice, vinegar, vinegar, sugar, salt, cuts, sesame seeds, lots

Taken from cookpad.com/us/recipes/188248-for-summer-salmon-and-shiso-chirashi-sushi (may not work)