Chirashi Bowl Recipe

Rinse the short-grain rice in cold water until the rinse water runs clear (about 4–6 times) to remove excess starch. Drain in a fine mesh sieve for 15 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a simmer over medium-high, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let steam (covered) for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat or microwave briefly, stirring until the sugar and salt dissolve. Do not boil. This is sushi-su (sushi vinegar).

Transfer cooked rice to a large shallow bowl or wooden hangiri if you have one. Pour the sushi-su over the hot rice in a thin stream while gently cutting and folding the rice with a rice paddle or wooden spoon to incorporate. Fan the rice or let cool briefly to bring it glossy and slightly sticky. Taste and adjust seasoning if needed. Cover with a damp towel to keep warm.

Keep the sashimi-grade fish chilled until ready to serve. Using a very sharp knife, slice the salmon and tuna crosswise into thin slices about 1/8–1/4" thick. Arrange slices on a chilled plate until assembly.

If using cooked shrimp, butterfly or halve them lengthwise. If using frozen shrimp, thaw completely and pat dry. Lightly season with a few drops of soy or a tiny pinch of salt if desired.

Shred or flake the imitation crab into bite-sized pieces. Slice the tamago into thin strips or bite-sized pieces.

Seed and julienne the cucumber into thin matchsticks. Slice the avocado just before assembly to prevent browning; toss slices in a few drops of lemon or rice vinegar if desired to slow oxidation.

Slice the pickled ginger or daikon thinly, and thinly slice the green onions.

Toast the sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant, stirring constantly. Tear or cut nori sheets into thin strips.

For spicy mayo: combine mayonnaise and Sriracha (about 3:1 ratio) in a small bowl. Adjust heat to taste. Transfer to a squeeze bottle or small container.

Portion soy sauce and wasabi into small bowls for individual dipping if desired. Keep ponzu available for a citrus alternative.

Divide the warm sushi rice evenly between 4 bowls (about 1/2 cup cooked rice per serving base if using 2 cups uncooked — final rice volume yields roughly 4–5 cups cooked). Gently flatten the top of the rice to create a base.

Artistically arrange the sliced salmon, tuna, shrimp, imitation crab and tamago across the rice. Place avocado slices, cucumber julienne, pickled ginger/daikon and any pickled vegetables in separate small clusters rather than mixing—this creates the classic chirashi look.

Sprinkle toasted sesame seeds, sliced green onions, nori strips, and optional shiso leaves or microgreens over the bowl. Add 1–2 teaspoons masago or tobiko per bowl if using.

Drizzle a little spicy mayo or dot it around the bowl. Serve soy sauce, wasabi and ponzu on the side so diners can season to taste.

Eat immediately while the rice is slightly warm and the fish is chilled. Mix components together in your bowl as you like with soy or ponzu and a dab of wasabi.