Chirashi Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swirling with your hand, until the water runs almost clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 240 ml water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Prepare sushi vinegar and season rice

While rice cooks, gently warm 4 tbs rice vinegar, 2 tbs sugar, 1 tsp salt (and optional 1 tsp mirin) in a small saucepan just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow bowl (preferably wooden hangiri) and evenly pour the vinegar mixture over rice. Using a cutting-and-folding motion with a wooden paddle or spatula, mix and fan the rice to cool to body temperature (about 2–3 minutes of mixing, fanning until slightly glossy). Cover with a damp cloth to keep moist while assembling.

Prepare fish

Using a very sharp knife, slice sashimi-grade fish into bite-sized slices or cubes appropriate for chirashi. For lean tuna and salmon: slice into 6–8 thin pieces each (approx. 4–6 g per slice). For fatty tuna and white fish: slice into 4–6 pieces each. Arrange fish on a chilled plate, keeping types separate. Keep fish refrigerated until assembly; handle as little as possible to maintain texture.

Prepare tamago and garnishes

Slice tamago into even strips or rectangles if not pre-sliced. Toast sesame seeds in a dry skillet over medium heat 1–2 minutes until fragrant; set aside. Cut the nori sheet into thin strips. Thinly slice scallions on the diagonal. Have pickled ginger, shiso leaves and ikura ready in small bowls for easy assembly.

Portion rice: Divide seasoned sushi rice into 4 shallow bowls, making a slightly domed bed in each bowl (approx. 1 cup rice per serving). Wet your hands with water mixed with a splash of rice vinegar to prevent sticking when shaping the rice.

Arrange toppings: Artistically place the assorted fish slices over each bowl of rice — include lean tuna, fatty tuna, king salmon, and white fish so each bowl has a variety. Add 1 slice or two small pieces of tamago to each bowl. Spoon about 3/4 tsp ikura per bowl (distribute the 3 tbsp across 4 servings). Tuck pickled ginger and a shiso leaf alongside the fish. Sprinkle toasted sesame seeds and sliced scallions over each bowl. Garnish with a few thin nori strips.

Serve with condiments: Serve chirashi immediately with light soy sauce and wasabi on the side so diners can season to taste. For an optional finishing touch, lightly brush a single fish slice per bowl with a drop of soy (mix 1 tsp soy with a pinch of water) just before serving.