Chirashizushi (2pz/pcs) Recipe

Rinse and cook rice

Rinse the 2 cups sushi rice under cold running water, swirling with your hand, until water runs mostly clear (about 6–8 rinses). Drain 10 minutes. Combine rice and 240 ml water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, combine 60 ml rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan and warm very briefly until sugar dissolves (do not boil). Transfer cooked rice to a large shallow wooden or nonreactive bowl. Gently fold in the vinegar mixture with a wooden paddle or spatula using cutting-and-fanning motions to cool the rice quickly and keep grains separate. Fan rice while mixing until body temperature (slightly warm). Cover with a damp towel to keep moist.

Prepare fish

Trim and pat dry the 250 g sashimi-grade fish. Slice into bite-sized cubes or thin sashimi slices depending on preference (for chirashi, small cubes or 6–8 mm slices work well). Place fish in a shallow nonreactive bowl.

Make marinade and marinate

In a small bowl whisk together 2 tbs light soy sauce, 1 tbs toasted sesame oil, 1 tsp mirin (optional) and a pinch of freshly ground black pepper. Zest the lime and stir half the zest into the marinade. Pour marinade over the fish, toss gently to coat, and let sit refrigerated 10–20 minutes (no longer than 30 minutes) to take on flavor. Reserve remaining lime zest for finishing.

Blanch 100 g bean sprouts in boiling water for 30 seconds, then immediately plunge into ice water to stop cooking. Drain well and pat dry. If using nori sheets, toast briefly over a low flame or in a dry skillet and cut into thin strips or small squares to garnish.

Divide the seasoned sushi rice into two equal portions (about 1 cup cooked rice per bowl). Shape gently into shallow mounds in two serving bowls.

Arrange marinated fish over the rice: distribute fish pieces evenly between the two bowls, placing them attractively across the rice.

Add toppings: place approximately 30 g ikura on each bowl (or divide evenly), tuck a portion of blanched bean sprouts beside the fish, scatter thinly sliced shiso leaves (3 leaves worth per bowl), and sprinkle 1 tbsp sliced green onions between them. Add toasted sesame seeds evenly over both bowls and top with reserved lime zest for bright citrus aroma.

Garnish and optional finishes: add nori strips as a textural element and serve pickled ginger and a small dab of wasabi on the side. Provide extra soy sauce if desired.

Serve each bowl immediately at slightly warm rice temperature. Encourage diners to mix gently before eating so the marinated fish, ikura and shiso flavor the rice. Leftover marinated fish is best consumed within a few hours; store refrigerated if needed.