Chirashi Recipe
Today's special selected sashimi and other ingredients arranged on top of sushi in a bowl
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Sashimi and Toppings
Method
Cooking the Sushi Rice
- 1
Rinse the Rice
In a fine-mesh sieve, rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and 2.5 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes or until the rice is tender.
- 3
Season the Rice
Once the rice is cooked, remove it from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the rice to season it, being careful not to mush the grains.
Assembling the Chirashi
- 4
Prepare the Bowl
In a serving bowl, layer a generous portion of the seasoned sushi rice as the base.
- 5
Add Sashimi
Artfully arrange the sliced salmon, tuna, and yellowtail on top of the sushi rice.
- 6
- 7
Garnish
Sprinkle sesame seeds over the top and add dollops of pickled ginger and wasabi on the side.
- 8
Finish with Nori
Cut the nori sheet into strips or small squares and place them on top or on the side for added crunch.