Chirashi Box Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling by hand, until the rinse water runs clear (3–5 minutes). Drain for 10 minutes. Transfer rice to a rice cooker or heavy saucepan and add 360 ml water. Cook according to rice cooker instructions or bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer cooked rice to a wooden or wide nonreactive bowl. Gently fold the vinegar mixture into the hot rice using a rice paddle or spatula with cutting and folding motions to avoid smashing grains. Fan or allow rice to cool to warm (not hot) for serving, about 10–15 minutes.

If you’re preparing the spicy tuna yourself: finely chop 100 g sashimi-grade tuna and place in a bowl. Add 2 tbs Japanese mayonnaise, 1 tsp sriracha (or chili oil) and 1 tbs chopped scallion. Mix until evenly combined. Taste and adjust heat or mayo. Refrigerate until assembly.

Slice tuna, salmon and hamachi into bite-sized sashimi slices or small cubes (roughly 1/2–3/4 inch pieces). Keep pieces cold on a tray until assembly. If using pre-made spicy tuna, portion 80 g into a small bowl. If reheating bbq eel, warm gently: place sliced eel in a small ovenproof dish, brush with 2 tbs unagi sauce and broil or heat in a hot oven for 2–3 minutes until warmed and glaze is slightly sticky; do not overcook.

Slice avocado and toss gently with a few drops of rice vinegar or a pinch of salt if you like to prevent browning. Keep ikura refrigerated until just before serving.

Portion the warm sushi rice into the serving box or bowl — about 1 to 1 1/4 cups per serving (this recipe makes enough for 2 servings). Gently level the rice surface with the back of a spoon.

Arrange the sashimi and toppings across the rice in sections or an attractive scattered pattern: place tuna, salmon, hamachi in separate clusters; add a spoonful of spicy tuna; arrange bbq eel pieces and avocado slices; place 2 tbsp ikura on top or in a small mound; sprinkle shredded nori and toasted sesame seeds; tuck pickled ginger on the side and add a small dab of wasabi if desired.

Finish with a light drizzle of soy sauce or serve soy sauce on the side for diners to add. For the eel pieces, you can brush an extra small amount of unagi sauce. Serve immediately while rice is slightly warm and fish is cold.

Serve each chirashi box with extra soy sauce, pickled ginger and wasabi. Consume within 2 hours for best quality if kept at room temperature; if storing, keep refrigerated and consume within 24 hours — note texture and quality decline over time.