Main CourseLunchDinner

Chirashi Sushi

Name: Chirashi Sushi
Prep time: 25 min
Cook time: 20 min
Total time: 55 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200 g japanese short-grain rice; 240 ml water for cooking rice; 3 tbsp rice vinegar; 1.5 tbsp granulated sugar; 0.5 tsp salt; 100 g sashimi-grade tuna cut into 1.5cm cubes; 100 g sashimi-grade salmon cut into 1.5cm cubes; 75 g cucumber peeled and diced; 100 g avocado peeled, pitted, and sliced; 1 pcs nori thinly sliced; 1 pcs scallion thinly sliced; 1 tsp toasted sesame seeds; 2 tbsp soy sauce for serving; 1 tsp wasabi paste for serving (optional); 2 tbsp pickled ginger for serving (optional)

A vibrant and easy-to-assemble Japanese dish featuring a bed of seasoned sushi rice topped with a colorful assortment of fresh, raw fish and various garnishes. It offers all the flavors of traditional sushi without the need for rolling.

An original recipe by Forkin

Total time: 55 min
Serves: 2
Difficulty: Medium

Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

rice

200 gjapanese short-grain rice
240 mlwater, for cooking rice

vinegar seasoning

3 tbsprice vinegar
1.5 tbspgranulated sugar
0.5 tspsalt

toppings

100 gsashimi-grade tuna, cut into 1.5cm cubes
100 gsashimi-grade salmon, cut into 1.5cm cubes
75 gcucumber, peeled and diced
100 gavocado, peeled, pitted, and sliced

garnish

1 pcsnori, thinly sliced
1 pcsscallion, thinly sliced
1 tsptoasted sesame seeds

accompaniments

2 tbspsoy sauce, for serving
1 tspwasabi paste, for serving(optional)
2 tbsppickled ginger, for serving(optional)

Equipment

rice paddle or spatula · small pot with lid · fine-mesh sieve · large bowl · cutting board · knife · small bowl

The method

Step by step

1
Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs mostly clear, then drain thoroughly.
About 3 min
Cook’s note: Properly rinsing the rice removes excess starch and prevents it from becoming gummy.
2
Combine the rinsed rice and water in a small pot with a tight-fitting lid. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes.
About 17 min
Cook’s note: Avoid lifting the lid while the rice simmers, as this lets steam escape and can result in undercooked rice.
3
Remove the pot from the heat and let it stand, still covered, for 10 minutes to allow the rice to finish steaming.
About 10 min
4
While the rice rests, prepare the vinegar seasoning by whisking together the rice vinegar, granulated sugar, and salt in a small bowl until dissolved.
About 2 min
Cook’s note: You can gently warm the mixture for a few seconds in the microwave to help the sugar dissolve faster.
5
Transfer the hot rice to a large, non-metallic bowl. Pour the vinegar seasoning evenly over the rice.
About 1 min
Cook’s note: Using a wooden or glass bowl prevents any reaction with the vinegar that can occur with metal.
6
Use a rice paddle or spatula to gently 'cut' and fold the seasoning into the rice until evenly distributed. Be careful not to mash the grains.
About 3 min
7
Allow the seasoned rice to cool to room temperature. You can fan it to speed up the process and give the rice a traditional glossy finish.
About 15 min
8
While the rice cools, prepare all the toppings and garnishes as specified in the ingredient list.
About 10 min
Cook’s note: Keep the fish refrigerated until you are ready to assemble the bowls.
9
Divide the cooled sushi rice between two serving bowls.
About 1 min
10
Artfully arrange the cubed tuna and salmon, diced cucumber, and sliced avocado over the bed of rice.
About 2 min
11
Sprinkle with sliced nori, scallions, and toasted sesame seeds. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
About 1 min

Keep it good

Storage

Chirashi sushi is best eaten immediately and is not recommended for storage due to the raw fish.