Chirashi Sushi Recipe
Chef's selection raw fish over sushi rice
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Chirashi Sushi
Method
Preparation Instructions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, transfer to a large bowl.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Pour the mixture over the warm rice and gently fold with a spatula. Allow the rice to cool to room temperature.
- 3
Prepare the Fish and Toppings
Slice the sashimi-grade fish into thin pieces. Prepare the cucumber and other toppings (nori, pickled ginger, sesame seeds, radish sprouts) as desired.
- 4
Assemble the Chirashi Sushi
In a serving bowl or plate, spread a layer of sushi rice. Arrange the sliced fish artfully on top. Add cucumber, nori, pickled ginger, sesame seeds, and radish sprouts as garnishes.
- 5
Serve
Serve immediately with wasabi on the side.
