Jul 14 2026
Restaurants›Uchi Austin›Chirashi Recipe

Chirashi Recipe

Inspired by Uchi Austin
Time1h
Serves2

Masu, kanpachi, bluefin otoro tartare, and ikura over sushi rice, cucumber, avocado, shiso, negi

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Ingredients

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Sushi Rice

Toppings

Method

Preparing Sushi Rice

  1. 1

    Rinse and Cook Rice

    Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker, and cook according to the rice cooker's instructions.

  2. 2

    Season the Rice

    In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool.

Preparing Toppings

  1. 3

    Prepare the Fish

    Cut the masu, kanpachi, and bluefin otoro into small cubes for tartare. Set aside.

  2. 4

    Slice Vegetables

    Thinly slice the cucumber and avocado. Chop the negi finely.

Assembling Chirashi

  1. 5

    Plate the Chirashi

    In a bowl, place a generous serving of sushi rice. Arrange the masu, kanpachi, and bluefin otoro tartare on top of the rice. Add the ikura, cucumber, avocado, shiso leaves, and sprinkle with chopped negi.

  2. 6

    Serve

    Serve the chirashi immediately with soy sauce and wasabi on the side if desired.

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