Chirashi Sushi (Scattered topping Sushi)
- Cook Time: 20 mins
- Servings: 4 servings
- Kamaboko 1/2
- Rice 450g
- Chirashi Sushi seasoning Mix 2pcs (2 for 2 persons)
- Peeled edamame 50g
- Thinly sliced egg a little
- Thinly slices Nori a little
1.Cut Kamaboko into 3/4" width slices and cut them in half. Break Hogu-let's into small peices by hand.
2.Put the rice in a large bowl, add Chirashi Sushi seasoning and mix them together.
3.Put seasoned rice into a bowl and add thinly sliced egg, Step 1 ingredients, and the peeled edamame.
4. Serve in a bowl or a serving plate.