Chirashi Sushi
A vibrant and easy-to-assemble Japanese dish featuring a bed of seasoned sushi rice topped with a colorful assortment of fresh, raw fish and various garnishes. It offers all the flavors of traditional sushi without the need for rolling.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 2
- Difficulty
- Medium
Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
rice
- 200 gjapanese short-grain rice
- 240 mlwater, for cooking rice
vinegar seasoning
- 3 tbsprice vinegar
- 1.5 tbspgranulated sugar
- 0.5 tspsalt
toppings
- 100 gsashimi-grade tuna, cut into 1.5cm cubes
- 100 gsashimi-grade salmon, cut into 1.5cm cubes
- 75 gcucumber, peeled and diced
- 100 gavocado, peeled, pitted, and sliced
garnish
- 1 pcsnori, thinly sliced
- 1 pcsscallion, thinly sliced
- 1 tsptoasted sesame seeds
accompaniments
- 2 tbspsoy sauce, for serving
- 1 tspwasabi paste, for serving(optional)
- 2 tbsppickled ginger, for serving(optional)
Equipment
rice paddle or spatula · small pot with lid · fine-mesh sieve · large bowl · cutting board · knife · small bowl
The method
Step by step
- 1
Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs mostly clear, then drain thoroughly.
About 3 min
Cook’s note: Properly rinsing the rice removes excess starch and prevents it from becoming gummy.
- 2
Combine the rinsed rice and water in a small pot with a tight-fitting lid. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes.
About 17 min
Cook’s note: Avoid lifting the lid while the rice simmers, as this lets steam escape and can result in undercooked rice.
- 3
Remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to finish steaming.
About 10 min
- 4
While the rice rests, prepare the vinegar seasoning by whisking together the rice vinegar, granulated sugar, and salt in a small bowl until dissolved.
About 2 min
Cook’s note: You can gently warm the mixture for a few seconds in the microwave to help the sugar dissolve faster.
- 5
Transfer the hot rice to a large, non-metallic bowl. Pour the vinegar seasoning evenly over the rice.
About 1 min
Cook’s note: Using a wooden or glass bowl prevents any reaction with the vinegar that can occur with metal.
- 6
Use a rice paddle or spatula to gently 'cut' and fold the seasoning into the rice until evenly distributed. Be careful not to mash the grains.
About 3 min
- 7
Allow the seasoned rice to cool to room temperature. You can fan it to speed up the process and give the rice a traditional glossy finish.
About 15 min
- 8
While the rice cools, prepare all the toppings and garnishes as specified in the ingredient list.
About 10 min
Cook’s note: Keep the fish refrigerated until you are ready to assemble the bowls.
- 9
Divide the cooled sushi rice between two serving bowls.
About 1 min
- 10
Artfully arrange the cubed tuna and salmon, diced cucumber, and sliced avocado over the bed of rice.
About 2 min
- 11
Sprinkle with sliced nori, scallions, and toasted sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
About 1 min
Keep it good
Chirashi sushi is best eaten immediately and is not recommended for storage due to the raw fish.
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