Chirashizushi in a Cup
Ingredients
The base
-
2
cups
cooked rice
-
2
tbs
rice vinegar
-
1
tbs
sugar
-
½
tsp
salt
Toppings
-
2
boiled eggs
Atsuyakitamago diced to small
-
½
tomato
diced to small
-
¼
cup
edamame
-
1
tbs
sakura denbu
-
½
tbs
finely chopped green shallots
Instructions
- Cook the rice according to your rice cooker, optionally adding a piece of Konbu for flavor.
- Mix the rice vinegar, sugar, and salt in a small bowl to create sushi vinegar.
- Once the rice is cooked, pour the sushi vinegar over the hot rice and mix well.
- Allow the rice to cool down.
- Dice all topping ingredients into small pieces.
- In a cup, place a portion of the cooked and cooled rice.
- Top the rice with the diced ingredients.
- Garnish with thinly cut seaweed strips and Shiso leaves if available.
Nutrition Facts (estimated)
Servings
2
Calories
363
Total fat
1g
Total carbohydrates
75g
Total protein
8g
Sodium
587mg
Cholesterol
0mg
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