Chirashi Sushi Recipe
A Variety of Toppings with a Large Bowl of Sushi Rice – Chef’s Choice, Ebi, Hamachi, Ika, Ikura, Kazunoko, Sake, Tako, Maguro & Tamago
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Ingredients
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Sushi Rice and Toppings
Method
Preparation and Assembly
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Drain and combine the rice with 2.5 cups of water in a rice cooker or pot. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.
- 2
Season the Rice
In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until dissolved. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
- 3
Prepare the Toppings
While the rice is cooling, prepare the toppings. If using raw fish, ensure it is sushi-grade. Slice the hamachi, ika, sake, maguro, and tako into thin slices. Prepare the ebi by boiling or steaming until pink and opaque, then cool and peel.
- 4
Assemble the Chirashi Sushi
In a large serving bowl, spread the sushi rice evenly at the bottom. Arrange the prepared toppings artistically over the rice - use ebi, hamachi, ika, ikura, kazunoko, sake, tako, maguro, and tamago. Garnish with nori, sesame seeds, and serve with wasabi and soy sauce on the side.
