Yukari-Seasoned Easy Chirashi Sushi with Salmon Flakes

• 60 grams Salmon flakes (ready-made)
• 2 Eggs
• 1/2 tsp Sugar
• 1 pinch Salt
• 5 leaves Shiso leaves
• 1 Cucumber
• 1 Avocado
• 1 tsp Vinegar
• 1 pinch Salt
• 360 ml Freshly cooked rice
• 4 tbsp *Vinegar
• 2 tbsp *Sugar
• 1 tsp *Yukari (dried red shiso leaf powder)
• 2 tbsp *White ground sesame seeds
• 2 plums Minced crunchy plums (optional)

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

salmon, eggs, sugar, salt, leaves, cucumber, avocado, vinegar, salt, freshly cooked rice, vinegar, sugar, crunchy

Taken from cookpad.com/us/recipes/188172-yukari-seasoned-easy-chirashi-sushi-with-salmon-flakes (may not work)