Chirashi Recipe
Masu, kanpachi, bluefin otoro tartare, and ikura over sushi rice, cucumber, avocado, shiso, negi
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Ingredients
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Chirashi Ingredients
Method
Preparation Directions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 2.5 cups of water in a rice cooker or pot according to package instructions. Once cooked, let it cool slightly.
- 2
Season Sushi Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice while it is still warm. Allow it to cool to room temperature.
- 3
Prepare the Fish
Cut the masu, kanpachi, and bluefin otoro into small cubes and place them in a bowl. Mix gently to combine.
- 4
- 5
Assemble Chirashi
In a serving bowl, add a generous portion of sushi rice. Top with the cubed fish, ikura, cucumber slices, avocado, shiso leaves, and negi. Serve immediately.
