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Ingredients
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Sushi Rice
Fish and Toppings
Method
Prepare the Sushi Rice
- 1
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.
- 2
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.
- 3
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.
Prepare the Fish and Toppings
- 4
Slice the Fish
Using a sharp knife, slice the sashimi-grade salmon, tuna, and yellowtail into thin, bite-sized pieces. Set aside.
- 5
- 6
Prepare Nori
Cut the nori sheets into small strips or squares as desired for garnishing.
Assemble the Chirashi
- 7
- 8
Garnish
Sprinkle sesame seeds over the assembled chirashi. Add a small spoonful of pickled ginger and serve with soy sauce on the side.
