Royal Chirashi Recipe

Rinse and cook rice

Rinse 2 cups Japanese short-grain rice under cold water until runoff is nearly clear (about 6–8 rinses). Drain 10 minutes. Combine rinsed rice and 360 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Let rest, covered, 10 minutes.

Season rice

Meanwhile, warm 60 ml rice vinegar, 2 tbs sugar and 1 tsp salt in a small saucepan just until sugar dissolves; do not boil. Transfer cooked rice to a wooden hangiri or wide shallow bowl. Gently fold vinegar mixture into rice with a rice paddle or spatula using cutting and fanning motions to cool rice quickly to slightly above room temperature. Cover with a damp towel to keep moist while assembling.

Inspect and slice fish

Keep all sashimi-grade fish well chilled until ready to cut. Using a very sharp knife, trim any sinew or connective tissue. Dice toro, akami, salmon and hamachi into 1/2-inch cubes for bara chirashi. Thinly slice scallops. If using amaebi, butterfly or halve and keep presentation-clean.

Season individual seafood

Lightly toss diced tuna (both toro and akami) and hamachi in a bowl with 1 tbs light soy sauce and 1 tbs yuzu juice—just enough to season, not to marinate. For salmon, optionally toss with a pinch of sesame oil and 1/2 tbs mirin. Keep scallops and uni plain and chilled; do not soak them in sauces. Keep ikura and osetra caviar chilled in their jars until plating.

Portion rice

Divide the seasoned sushi rice among 4 chilled bowls (about 1 cup rice per serving). Wet hands slightly to smooth rice surface without compressing too much.

Arrange sashimi and toppings

Artistically scatter the diced toro, akami, salmon and hamachi across each rice bowl so colors are balanced. Place 1–2 scallop slices, 1 amaebi (if using), and one generous piece of uni (2 pieces for extra luxury) on each bowl. Spoon approximately 20 g ikura into a small cluster on each bowl. Add a small spoonful (about 3–4 g) of Osetra caviar on top or beside the uni for an elevated finish.

Add accompaniments

Tuck 1–2 tamago batons per bowl, a tablespoon of julienned cucumber, a couple shiso leaves, and a small pile (15 g) of pickled ginger at the rim. Sprinkle thinly sliced scallion and 1 tsp toasted sesame seeds over the bowl. Garnish with nori strips for texture.

Finish and serve

If desired, lightly drizzle 1/2 tsp sesame oil over the fish (avoid over-oiling). Serve with small dishes of light soy sauce and wasabi on the side so guests can season pieces to taste. Advise diners to eat a spoonful including rice + a selection of toppings to enjoy balanced bites.

Make a small dipping sauce by combining remaining 2 tbs light soy sauce, 1 tbs mirin and 1 tbs sake; warm briefly to combine then cool. Provide this to the table for additional seasoning. Keep any leftover icings of ikura and caviar refrigerated and consume within 24 hours.