Chirashi Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.

Cook the Rice

In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and cook for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Season the Rice

In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Let it cool to room temperature.

Slice the Fish

Using a sharp knife, slice the sashimi-grade salmon, tuna, and yellowtail into thin, bite-sized pieces. Set aside.

Prepare Vegetables

Slice the avocado in half, remove the pit, and scoop the flesh out with a spoon. Cut into thin slices. Peel the cucumber, slice in half lengthwise, and then slice into thin half-moons.

Prepare Nori

Cut the nori sheets into small strips or squares as desired for garnishing.

Plate the Dish

In a bowl, place a generous scoop of seasoned sushi rice as the base. Arrange the sliced fish, avocado, cucumber, and nori neatly on top of the rice.

Garnish

Sprinkle sesame seeds over the assembled chirashi. Add a small spoonful of pickled ginger and serve with soy sauce on the side.