Then try this easy and gorgeous cup sushi💖
Fillings and toppings are up to you but I suggest you to make "Tamago Soboro (seasoned scrambled egg)". It makes the dish tasty and delicious😋
https://www.youtube.com/watch?v=VHLoTN24EQ8
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Japan UP! Magazine Feb' 2018 Issue 👍
If you have re-created my recipe please don't forget to #ochikeronjapanup I am looking forward to seeing it 😋
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Cup Sushi
Difficulty: Very Easy
Time: 20min
Number of servings: 4 (150ml) cups
Ingredients:
300g (10.6oz.) cooked Japanese rice
2 tbsp. Sushi vinegar
((Fillings and Toppings))
Crunchy Wakame Salad
Tamago Soboro
* 1 egg
* 1 tsp. sesame oil
* 1 tsp. sugar
* 1 tbsp. Mirin (sweet Sake)
* a pinch of salt
Sakura Denbu (pink colored seasoned shredded codfish)
smoked salmon
Ikura (salmon roe)
octopus Sashimi or any Sashimi of your choice
cooked shrimp
Directions:
1. Spoon cooked Japanese rice into a bowl. Add Sushi vinegar while the rice is still hot and slice through the rice using a rice paddle to separate the grains. Let the rice cool.
2. Place all ingredients for Tamago Soboro in a small pot. Put on low then keep stirring with a whisk until the egg turns into crumbles. Let it cool.
3. In a small cup, fill in Crunchy Wakame Salad, Sushi rice, Tamago Soboro, Sushi rice, Sakura Denbu, and Sushi rice in order.
4. Garnish with the toppings.
If you have Ikura, you won't need soy sauce. However, you can eat with soy sauce and/or Wasabi if necessary.
FYI: Ingredients to make Sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt
レシピ（日本語）
http://cooklabo.blogspot.jp/2018/01/blog-post_26.html
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