Chirashi Sushi Lunch Recipe

Rinse and cook rice

Place 2 cups short-grain rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a simmer over medium-high, reduce heat to low, cover and cook 15 minutes, then remove from heat and rest covered 10 minutes.

Prepare sushi vinegar

While rice cooks, whisk together 5 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon fine salt in a small bowl until sugar dissolves. Warm very slightly if needed to help dissolve (do not boil).

Season rice

Transfer hot cooked rice to a large shallow wooden or nonreactive bowl. Gently fold the sushi vinegar into the rice with a cutting motion using a rice paddle or spatula to evenly coat without smashing the grains. Fan or let rice cool to slightly above room temperature (about 10–15 minutes) while occasionally folding to release steam. Rice should be glossy and slightly sticky.

Prepare proteins: Keep sushi-grade salmon and tuna chilled until assembly, then slice thinly against the grain into bite-size slices. Halve cooked shrimp lengthwise. Slice tamago into thin rectangles. Shred imitation crab into pieces. Arrange each protein on a plate or small trays, cover lightly with plastic wrap and hold in refrigerator until ready.

Optional quick marinade (for some pieces): If you want a little extra flavor, toss 1 tablespoon soy sauce with 1 teaspoon sesame oil and brush lightly onto some slices of tuna or salmon just before assembling.

Prepare vegetables: Seed the cucumber, julienne into matchsticks and lightly pat dry. Shred the carrot thinly. Cook edamame according to package, cool and drain. Thinly slice scallions and shiso leaves. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant (watch carefully). Cut one nori sheet into thin strips using scissors or a knife.

Prepare dipping sauces: Place soy sauce and wasabi in small dishes for individual dipping. If using ponzu, pour into a small bowl as an alternative. Keep sesame oil nearby to finish some bowls lightly.

Portion rice: Divide the prepared sushi rice evenly among 4 bowls (about 1 to 1 1/4 cups rice per serving depending on how much topping you plan to add). Use wet hands or a wet scoop to prevent sticking and shape the rice gently into a shallow mound.

Arrange toppings: Artistically scatter and layer the sliced sashimi (salmon and tuna), shrimp, tamago, shredded crab, cucumber, shredded carrot and edamame over the rice. Aim for a balanced mix of colors and textures in each bowl so each serving has a little of everything.

Garnish and finish: Sprinkle sliced scallions, toasted sesame seeds and nori strips over each bowl. Add 3/4 tablespoon pickled ginger per serving on the side. Drizzle a very small amount (about 1/8 tsp) of sesame oil over each bowl or lightly brush some pieces of fish if desired. Provide soy sauce and wasabi or ponzu at the table for individual seasoning.

Serve: Serve immediately while rice is slightly warm or at room temperature. Encourage diners to mix components as they like or take small bites of fish dipped in soy/wasa.