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Ingredients
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Sushi Rice
Sashimi Toppings
Garnish
Method
Prepare Sushi Rice
- 1
Wash the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess starch. Drain well.
- 2
Cook the Rice
In a rice cooker or pot, combine the washed sushi rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and cook for 18-20 minutes until water is absorbed.
- 3
Season the Rice
In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, let it cool slightly and then gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Prepare Sashimi Toppings
- 4
Slice the Fish
Using a sharp knife, carefully slice the fresh salmon, tuna, and yellowtail into thin, even pieces. Arrange the slices on a plate.
- 5
Prepare Shrimp and Crab
If using cooked shrimp, slice them in half lengthwise. Shred the crab meat if not pre-shredded, and arrange on the plate with the fish.
- 6
Add Seaweed Salad
Place the seaweed salad in a small bowl or on the plate with the sashimi.
Assemble Chirashi
- 7
Serve the Dish
In a bowl, place a generous scoop of the seasoned sushi rice as the base. Artfully arrange the assorted sashimi on top of the rice.
- 8
Garnish
Sprinkle sesame seeds and chopped green onions over the chirashi. Serve with pickled ginger and a small amount of wasabi on the side.