Chirashi Special Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is clear (about 4–5 rinses). Drain and place rice in a rice cooker or pot with 360 ml water. Let sit 10 minutes, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–15 minutes. Remove from heat and let rest covered 10 minutes.

Season Rice

While rice rests, warm 4 tbs rice vinegar with 2 tbs sugar and 1 tsp salt just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl, gently fold in the vinegar mixture with a rice paddle or spatula using cutting and fanning motions to cool and gloss the rice. Allow rice to reach close to room temperature (about 15 minutes). Keep covered with a damp towel.

Prepare Batter

Pour 1 cup all-purpose flour and 2 tbs cornstarch into a bowl and mix lightly. In a separate bowl combine 1 lightly beaten egg with 3 tbs ice-cold sparkling water. Just before frying, fold the liquid into the dry ingredients with a few quick strokes — do not overmix; small lumps are fine. If you want extra crunch, prepare 1 cup panko in a shallow dish.

Heat Oil and Fry

Heat vegetable oil in a deep pot to 175–180°C (350–360°F). Pat slices of stonebass or small batons of fish dry. Dip fish pieces lightly into batter (or batter then panko for extra crunch) and carefully lower into hot oil. Fry in small batches until golden and crisp, about 1.5–2.5 minutes depending on size. Remove and drain on a wire rack or paper towel. Let tempura cool slightly — it should remain crisp.

Prepare Fish and Avocado

Using a very sharp knife, slice sashimi-grade stonebass and salmon into thin slices (if not already sliced). Peel and slice the avocado thinly and brush very lightly with a drops of lemon juice (optional) to prevent browning. Measure out 2 tbs tobiko, 1 tsp lemon zest, and 1 tsp toasted sesame seeds for finishing.

Portion Tempura for Rolls

If you fried fish in chunks, cut each piece into long strips roughly the width of your nori so they lay neatly in a maki roll. Keep warm briefly on a wire rack; do not pack wet oil into the roll.

Lay Out Nori and Rice

Place a nori sheet shiny-side down on the bamboo mat. Wet your hands slightly to prevent rice sticking. Spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice.

Add Fillings

Along the near edge of the rice, place 2–3 strips of tempura stonebass (or a combination of tempura and raw slices if preferred), 2–3 thin slices of salmon, and 3–4 slices of avocado. Do not overfill; leave room to roll.

Roll and Seal

Starting at the near edge, lift the mat and roll forward firmly but gently, tucking the fillings as you go to form a tight cylinder. Press along the seam to seal. If desired, finish by rolling the seam-side down on the bamboo mat for a moment to shape into a neat roll.

Top and Slice

If you want an inside-out effect, you can invert the roll so rice is on the outside before topping. Otherwise, leave as a standard maki and top each roll length with alternating slices of stonebass and salmon and arrange avocado slices. Sprinkle 2 tbs tobiko evenly across the top. Finish with 1 tsp lemon zest and 1 tsp toasted sesame seeds. Using a very sharp wet knife, slice each roll into 6–8 pieces, wiping the knife clean between cuts to keep slices tidy.

Plate and Garnish

Arrange the sliced rolls on a serving plate. Dot or drizzle spicy mayo across the rolls (about 4 tbs total) and add small spoonfuls of tobiko where desired. Scatter microgreens or sliced scallion for freshness.

Serve

Serve immediately with soy sauce and wasabi on the side. Tempura in the roll is best when fresh and crisp; encourage diners to eat promptly for optimal texture.